Balsamic Steak Salad with Berries & Goat Cheese

Name: Balsamic Steak Salad with Berries & Goat Cheese
Total time: 20 min
Yield: 2 people
Ingredients: 10 oz Striploin Steak (Thawed); 2 cups Spinach; 2 cups Rocca (Arugula); 0.5 cup Strawberries; 0.5 cup Blueberries; 2 oz Goat Cheese; 0.25 cup Walnuts; 2 tbsp Balsamic Vinegar; 3 tbsp Olive Oil; 1 tsp Brown Sugar; 1 pinch Salt; 1 pinch Black Pepper

Gluten-FreeUnder 30 MinsHigh Protein • BalancedDinner • LunchDate Night

Medium

20min

580kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A sophisticated main-course salad featuring seared striploin steak, fresh berries, creamy goat cheese, and toasted walnuts over a bed of mixed greens.

This Balsamic Steak Salad with Berries & Goat Cheese is the ultimate bridge between a hearty steak dinner and a refreshing summer salad. Ideally suited for using up high-quality produce, this recipe transforms a simple piece of striploin steak into a gourmet experience. The richness of the seared beef pairs unexpectedly well with the tart sweetness of fresh strawberries and blueberries, creating a flavor profile that dances on the palate. By incorporating earthy spinach and peppery rocca (arugula) as the base, you get a nutrient-dense foundation that holds up well against the warm beef. The true star that ties this Balsamic Steak Salad with Berries & Goat Cheese together, however, is the tangy crumble of goat cheese and the crunch of toasted walnuts. The creaminess of the cheese cuts through the acidity of the balsamic glaze, while the nuts add a necessary textural contrast. Whether you are looking for a light high-protein lunch or a sophisticated dinner date meal, this salad checks every box. It is quick to assemble but looks incredibly impressive plated up. Plus, the antioxidants from the berries and the iron from the steak make this Balsamic Steak Salad with Berries & Goat Cheese a nutritional powerhouse that doesn't sacrifice an ounce of flavor.

Ingredients

300 g Striploin Steak (Thawed)
60 g Spinach
60 g Rocca (Arugula)
100 g Strawberries
75 g Blueberries
60 g Goat Cheese
30 g Walnuts
2 tbsp Balsamic Vinegar
3 tbsp Olive Oil
1 tsp Brown Sugar
1 pinch Salt
1 pinch Black Pepper

Instructions

1
Pat the striploin steak dry with paper towels and season generously with salt and black pepper.
2
Heat a skillet over high heat with 1 tablespoon of olive oil. Once smoking hot, sear the steak for 3-4 minutes per side for medium-rare. Remove from the pan and let it rest for at least 5 minutes.
3
While the meat rests, wash and slice the strawberries. Wash the blueberries, spinach, and rocca thoroughly.
4
In a small jar or bowl, whisk together the remaining olive oil, balsamic vinegar, brown sugar, and a pinch of salt to make the dressing.
5
In a large serving bowl, toss the spinach and rocca with half of the dressing.
6
Slice the rested steak into thin strips against the grain.
7
Top the greens with the sliced steak, strawberries, blueberries, crumbled goat cheese, and walnuts.
8
Drizzle the remaining dressing over the top and serve immediately.