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fried goat cheese and steak salad

Marinated grilled flank steak sliced thin and layered overtop mixed greens, grilled crostinis, fresh cherry tomatoes and creamy avocado with a light balsamic and olive oil dressing.
Prep Time10 mins
Cook Time12 mins
Additional Time1 hr
Total Time1 hr 22 mins
Course: Salads
Servings: 2 -4
Author: the communal feast


  • 1 flank steak
  • 1/3 cup olive oil
  • 1 TBS Worcestershire sauce
  • 1 TBS balsamic vinegar
  • 2 TBS soy sauce
  • 1 TBS dijon mustard
  • 2 cloves garlic minced
  • salt and pepper to season
  • 3 cups spring mix
  • 1 cup cherry tomatoes halved
  • 1 avocado thinly sliced
  • 1/2 cup red onion thinly sliced
  • 1 half baguette sliced into crostinis
  • 113 g creamy goat cheese log
  • 1/2 cup all-purpose flour
  • 1 egg
  • 2/3 cup panko breadcrumbs
  • Dressing:
  • 2 TBS balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 lemon juiced
  • 1 tsp dijon mustard
  • salt and pepper


  • Steak marinate: Combine the olive oil, Worcestershire, balsamic, soy sauce, dijon, minced garlic and season with some salt and pepper. Place the steak in a plastic container or large ziplock bag and cover with the marinate. Allow to marinate refrigerated for 1 hour.
  • Before prepping the goat cheese, freeze for 20 minutes to harden and for ease of handling.
  • Heat the grill to high heat and brush with olive oil or cooking spray.
  • Add the steak and reduce the heat to 350 degrees F. Grill 4 minutes per side for medium rare. Let rest on the grill off to the side without heat or remove to a plate. Let stand 10 minutes before slicing. On the same grill, add the sliced crostinis brushed with some oil and toast until slightly charred on each side. About 2-3 minutes.
  • Preheat a frying pan with enough oil to cover the bottom and shallow fry the goat cheese.
  • In 3 separate shallow bowls, prepare the dredges. Add the flour, panko and whisked egg with a splash of water into each bowl.
  • For the fried goat cheese: remove from the freezer and slice into 1/2 inch thick rounds. Dredge first in the flour, dunk into the egg wash, and coat both sides in panko. repeat until all the cheese is coated. I like to do 3-4 pieces per person.
  • Once the oil is hot, shallow fry the goat cheese. Flip once the bottom starts to look crispy and golden brown. Roughly 3 minutes a side. Set aside until ready to serve.
  • For the dressing: combine all the ingredients together into a bowl or mason jar and shake well.
  • To a large bowl, add the spring mix, tomatoes, crostinis, and red onions, add a bit of dressing if desired or allow each to dress themselves. Toss together and divide amongst plates. Top each plate with a few pieces of fried goat cheese, steak slices and finish with more dressing.