Ingredients:

  • 1 lb (450g) sirloin steak, about 1 inch thick
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15ml) balsamic vinegar
  • 1 clove garlic, minced
  • 1 tsp (5ml) Dijon mustard
  • 1/2 tsp (2.5ml) dried thyme
  • Salt and freshly ground black pepper to taste
  • 6 oz (170g) mixed salad greens (e.g., Romaine, spinach, arugula)
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cucumber, peeled, seeded, and sliced
  • 1/4 cup (30g) crumbled blue cheese (optional)
  • 1/4 cup (60ml) balsamic vinegar
  • 1 tbsp (15ml) honey or maple syrup

Instructions:

  1. Combine olive oil, balsamic vinegar, garlic, Dijon mustard, thyme, salt, and pepper in a bowl. Place steak in a resealable bag or dish, pour marinade over, and refrigerate for at least 15 minutes (or up to 2 hours).
  2. In a small saucepan, simmer balsamic vinegar and honey over low heat until reduced by half and slightly thickened (about 5-7 minutes). Set aside to cool slightly.
  3. Preheat grill to medium-high heat. Remove steak from marinade and pat dry. Grill for 4-6 minutes per side for medium-rare, or longer depending on desired doneness. Use a meat thermometer to ensure the steak reaches 130-135°F (54-57°C) for medium-rare.
  4. Let the steak rest for 5-10 minutes before slicing against the grain.
  5. In a large bowl, combine salad greens, cherry tomatoes, red onion, and cucumber. Toss gently.
  6. Slice the rested steak thinly. Arrange sliced steak over the salad. Drizzle with balsamic glaze and sprinkle with blue cheese (if using). Serve immediately.