Balsamic Steak Salad

Ingredients

4 lean beef tenderloin steaks
1 tsp sea salts
1/2 tsp ground black pepper
4 tsp olive oil
1/2 cup balsamic vinegar
8 cups mixed salad greens
2 cups sliced red onion
2 cups cherry tomatoes, cut in half

Directions

Season steaks with salt and pepper. Set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add steaks; cook for 3 minutes on each side for medium rare, or to desired doneness. Remove steaks from pan; keep warm by covering with aluminum foil.
Add Balsamic vinegar to skillet. Bring to boil. Reduce heat to low; gently boil for 3 to 5 minutes, or until vinegar thickens into glaze.
Cut each steak into 1/4 inch thick slices. Set aside
Place 2 cups of mixed greens, 1/2 cup onions, and 1/2 cup tomatoes on each serving plate. Top with steak slices; drizzle evenly with balsamic glaze.