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¼ cup balsamic vinegar
¼ cup olive oil
2 Tbsp honey
2 tsp Dijon mustard
1 clove garlic – minced
1 tsp fresh thyme
Salt and pepper to taste
1 lb flank steak
9 oz mixed greens
12 cherry tomatoes – halved
¼ red onion – sliced
4 radishes – sliced
½ avocado – sliced
For serving: Crumbled blue cheese
Make the balsamic vinaigrette. Whisk together balsamic vinegar, olive oil, honey, dijon mustard, minced garlic, thyme and salt and pepper to taste.
In a resealable bag, add beef and ¼ cup vinaigrette. Refrigerate to marinate for 8 hours or overnight. Remove from the refrigerator 20 minutes before cooking to come to room temperature.
Heat a large pan on high heat. Remove steak from marinade and place in the hot pan to sear for about 2 to 3 minutes per side.
To serve, divide vegetables between four plates and top with sliced steak, crumbled blue cheese and balsamic vinaigrette.
