Steak Salad

Printed from Jenn's Food Journey, adapted from The Pioneer Woman
- Serves 2 -

6 Tablespoons olive oil
3 Tablespoons red wine vinegar
1 Tablespoon balsamic vinegar
1 Tablespoon Worcestershire sauce
2 Tablespoons soy sauce
2 Tablespoons lime juice
1 Tablespoon granulated sugar
1 garlic clove, crushed
1/2 teaspoon Sriracha
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 top sirloin strip steaks (mine totaled about 1 pound)
4-6 cups lettuce, chopped or torn
1 cup cherry tomatoes, quartered or halved
1/4 English cucumber, sliced
1/4-1/2 cup crumbled goat cheese
1/4 cup fried onions


Mix together the olive oil, red wine vinegar, balsamic vinegar, Worcestershire, soy, lime, sugar, garlic, Sriracha, salt and pepper together until well combined. Place the steak in a resealable bag and pour half of the marinade over. Seal and place in refrigerator for 2-4 hours. Set remaining marinade aside.

Preheat grill to 400 degrees F. Clean and oil grill grates. Remove the steak from the bag and discard the marinade. Place the steaks over direct heat and grill for 4-8 minutes per side. Remove from grill and allow to rest for 5-8 minutes before slicing. Thinly slice the steak against the grain.

Build your salad with lettuce, tomatoes, cucumber, goat cheese and sliced steak. Drizzle with reserved dressing and top with fried onions. Enjoy!