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Balsamic Beef Salad
Prep: 10 min
Cook: 10 min
Servings: 4
Strips of tender, marinated beef with a tangy dressing.


  • 2 tbs balsamic vinegar
  • 1 tbs wholegrain mustard
  • 500 g lean beef, fat trimmed
  • 2 tbs freshly squeezed orange juice
  • 4 cups mixed salad or baby spinach leaves
  • 420 g can no-added-salt cannelini or butter beans, drained
  • 2 Lebanese cucumbers, sliced into half moons
  • 1/2 red onion, peeled and sliced
  • 1/2 fat-free semi-sundried tomatoes, chopped


  1. Combine balsamic vinegar and mustard together in a cup. Pour half the mixture into a non-metal dish. Add steaks, turning to coat with the marinade. Add orange juice to remaining vinegar mixture and set aside.
  2. Spray a griddle or large non-stick frypan with oil and place on medium to high heat. Drain steaks well and discard marinade. Grill for 3 minutes each side or until cooked to your liking.
  3. Remove from heat, cover and set aside to rest for 3 minutes before slicing thinly.
  4. Place salad leaves, beans, cucumber, onion and tomatoes in a large bowl. Pour over orange juice dressing and toss to combine.
  5. Top with steak and serve immediately.
Cover and refrigerate beef for as long as time permits, from 30 minutes to overnight.

Healthy tip!

Still hungry? Try a side of salad or vegies before going for seconds.

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Nutrition Information

per serving per 100g
Energy 1194 kJ 414 kJ
285 Cal 99 Cal
Protein 35.4 g 12.3 g
Fat, total 6.4 g 2.2 g
— saturated 1.9 g 0.6 g
Carbohydrate 17.4 g 6 g
— sugars 10.7 g 3.7 g
Sodium 281.8 mg 97.7 mg
Fibre 8.4 g 2.9 g

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Comments (2)

  • Avatar

    This dish is amazing!! It will be on the menu once a week, summer or winter for sure!!
    Julie Martin
    Posted on: 18 Feb 20

  • Avatar

    Our whole family, love this recipe thankyou
    Posted on: 15 Aug 19

Rating (2 ratings)