Beef Veggies

Skirt Steak Salad

Please note: Unless specially stated, all recipes are meant to be consumed by humans, not dogs like Cheddar :)

This salad is so flavorful and includes cherry tomatoes, balsamic glazed onions, and feta topped with some killer steak.


Medium – 3/5 stars


4 large salads

Approx. time to make

30 minutes


  • 1 tablespoon olive oil

  • 1/2 red onion, sliced into strips

  • 1 teaspoon balsamic vinegar

  • 1 teaspoon brown sugar

  • 1 lb skirt steak (bring to room temp before getting ready to cook it)

  • 1 large avocado, cubed

  • 10oz container of spring mix greens

  • 4oz crumbled goat cheese

  • 1 cup cherry tomatoes, cut in halves

  • Lime vinaigrette (or your favorite dressing)

Recipe adapted from this recipe on


  • In a small skillet over medium heat, heat one tablespoon of olive oil. Add sliced onions and cook until they start to get soft. Stir in balsamic vinegar and brown sugar and continue to cook until very soft and starting to caramelize. Remove from heat and allow to cool.
  • In a larger pan or skillet, heat one tablespoon of olive oil over high heat. Generously season both sides of the steak with salt and pepper. Carefully place the steak into the pan and cook for 3 minutes on each side for medium-rare. If you’re doing this inside like I did, it might get smoky, but do not disturb the meat until it’s ready to flip. Remove steak from the pan to a cutting board and allow to sit for 5 minutes. Thinly slice the steak across the grain.
  • Assemble the salads with a bed of spring mix greens in a bowl. Add divided avocado, cherry tomatoes, goat cheese, and some of the balsamic onions. Top each bowl with several sliced of steak. (If you have extra it also taste great in quesadillas!) Serve with lime vinaigrette or your favorite dressing.

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