Bright Steak Salad with Avocado & Citrus Vinaigrette
Who says salads have to be dull? This Steak Salad gets a vibrant upgrade with juicy leftover flank steak and a zesty citrus vinaigrette—perfect for a light yet satisfying meal.
Combine slices of cold leftover Riverbend Cattle Co. flank steak (~5 oz) with mixed greens, cherry tomatoes, cucumber, avocado, and red onion. Toss in a citrus vinaigrette made with olive oil, lemon juice, orange zest, honey, and Dijon mustard.
Ingredients:
- 5 oz leftover Riverbend Cattle Co. flank steak, sliced
- 3 cups mixed greens
- 1/2 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice + 1 tsp orange zest
- 1 tsp honey, 1 tsp Dijon mustard
- Salt and pepper, to taste
This salad is refreshing, colorful, and rich in texture—perfect for lunch or a light dinner. Don’t skip the vinaigrette—it’s the flavor that ties everything together.
