Ingredients:

  • 1 pound (450g) sirloin steak, about 1 inch (2.5cm) thick
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) balsamic vinegar
  • 1 teaspoon (5ml) Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon (2.5ml) dried thyme
  • Salt and freshly ground black pepper, to taste
  • 5 ounces (140g) mixed greens (rocket, spinach, romaine)
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cucumber, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/2 cup (50g) crumbled blue cheese (optional)
  • 1/4 cup (60ml) balsamic vinegar
  • 1 tablespoon (15ml) honey or maple syrup (optional)

Instructions:

  1. Whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, thyme, salt, and pepper. Place steak in a resealable bag or dish and pour marinade over. Marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
  2. In a small saucepan, combine balsamic vinegar and honey/maple syrup (if using). Bring to a simmer over medium heat and cook until reduced and slightly thickened, about 5-7 minutes. Set aside.
  3. Preheat grill to medium-high heat.
  4. Remove steak from marinade and pat dry with paper towels. Grill for 4-5 minutes per side for medium-rare, or longer depending on desired doneness (use a meat thermometer for accuracy – 130-135°F for medium-rare).
  5. Transfer steak to a cutting board and let rest for at least 5 minutes.
  6. While steak rests, combine mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
  7. Thinly slice the steak against the grain.
  8. Arrange sliced steak over the salad. Drizzle with balsamic glaze (if using) and sprinkle with crumbled blue cheese (if using). Serve immediately.