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A close-up photo of a vibrant Grilled Balsamic Steak Salad featuring sliced steak on a bed of fresh greens and vegetables.

Ultimate Grilled Balsamic Steak Salad

This indulgent yet virtuous salad features juicy, grilled steak marinated in a savory-sweet balsamic glaze, served atop a bed of crisp, fresh greens and vegetables, all tied together with a tangy homemade balsamic dressing. It's a complete meal that's perfect for both weeknight dinners and special occasions, offering a perfect balance of hearty protein, vibrant flavors, and satisfying textures.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs flank steak, skirt steak, or sirloin about 1 inch thick
  • 1/3 cup high-quality balsamic vinegar for marinade
  • 1/4 cup extra virgin olive oil for marinade
  • 3 cloves garlic, minced
  • 1 tablespoon Dijon mustard for marinade
  • 1 tablespoon fresh rosemary, finely chopped or 1 tsp dried
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 cup balsamic vinegar for dressing
  • 1/3 cup extra virgin olive oil for dressing
  • 1 small shallot, finely minced
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon Dijon mustard for dressing
  • Salt and pepper to taste for dressing
  • 8 cups mixed hearty greens romaine, arugula, spinach, or a blend
  • 1 pint cherry tomatoes, halved
  • 1 English cucumber, sliced or diced
  • 1/2 red onion, very thinly sliced
  • 4 oz crumbled blue cheese or goat cheese optional
  • 1/3 cup toasted walnuts or pecans

Equipment

  • Grill or heavy grill pan
  • Shallow dish or large resealable bag
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Instant-read thermometer
  • Tongs
  • Small saucepan (optional, for glaze)

Method
 

  1. Pat the steak thoroughly dry with paper towels and place it in a shallow dish or resealable bag.
  2. Make the marinade: In a bowl, whisk together 1/3 cup balsamic vinegar, 1/4 cup olive oil, minced garlic, 1 tablespoon Dijon mustard, rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper until emulsified.
  3. Pour the marinade over the steak, ensuring it's fully coated. Marinate at room temperature for 30 minutes or refrigerate for up to 4 hours. If refrigerated, let the steak sit at room temperature for 20-30 minutes before grilling.
  4. Heat a grill or grill pan over medium-high heat until very hot. Lightly oil the grates.
  5. Remove the steak from the marinade, letting excess drip off. Discard the used marinade.
  6. Grill the steak for 5-7 minutes per side for medium-rare (135°F internal temperature), or to your desired doneness. Avoid moving it to develop a good crust. Use an instant-read thermometer.
  7. Transfer the cooked steak to a cutting board and let it rest for 10 minutes.
  8. While the steak rests, make the dressing: In a small bowl, combine 1/4 cup balsamic vinegar, minced shallot, honey, and 1/2 teaspoon Dijon mustard. Whisk vigorously while slowly streaming in 1/3 cup olive oil until thick and combined. Season with salt and pepper to taste.
  9. Assemble the salad: On a large platter or in individual bowls, arrange the mixed greens. Scatter the cherry tomatoes, cucumber, and red onion over the top.
  10. Slice the rested steak thinly against the grain and arrange the slices over the salad.
  11. Drizzle the salad generously with the prepared balsamic dressing.
  12. Sprinkle the crumbled cheese and toasted nuts over the top. Serve immediately.

Notes

For a milder onion flavor, soak the thinly sliced red onion in ice water for 10 minutes before adding to the salad. For an extra balsamic kick, make a glaze by simmering 1/2 cup balsamic vinegar in a small saucepan until thickened. Leftover steak and salad components are best stored separately; refrigerate steak for up to 3 days and dressing for up to 5 days. Variations include swapping blue cheese for feta or goat cheese, adding avocado slices, or incorporating grilled corn.