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Grilled Balsamic Steak Salad

Grilled Balsamic Steak Salad

This Grilled Balsamic Steak Salad is a delicious and surprisingly simple dish that transforms a humble meal into something truly special, perfect for a weeknight dinner or elegant entertaining. This vibrant salad offers a delightful balance of savory grilled steak, tangy balsamic dressing, and fresh, crisp greens, making it a healthy and satisfying option that’s perfect for any occasion.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 30 minutes
Course: Main Course, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds flank steak, skirt steak, or sirloin steak
  • 2 tablespoons olive oil divided
  • Salt and freshly ground black pepper to taste
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic minced
  • 1 large head romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1/2 cup crumbled Gorgonzola cheese or feta cheese
  • 1/4 cup toasted walnuts or pecans (optional)
  • Fresh basil or parsley for garnish (optional)

Equipment

  • Grill
  • Cutting Board
  • Small Bowl
  • Large bowl
  • Meat Thermometer

Method
 

  1. Pat the steak dry with paper towels. Drizzle with 1 tablespoon of olive oil and season generously with salt and freshly ground black pepper on both sides.
    1.5 pounds flank steak, skirt steak, or sirloin steak, 2 tablespoons olive oil, Salt and freshly ground black pepper
  2. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey (or maple syrup), lemon juice, minced garlic, and the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste. Set aside.
    2 tablespoons olive oil, 1/4 cup balsamic vinegar, 2 tablespoons Dijon mustard, 1 tablespoon honey or maple syrup, 1 tablespoon fresh lemon juice, 1 clove garlic, Salt and freshly ground black pepper
  3. Preheat your grill to medium-high heat. Place the seasoned steak on the hot grill. Grill for 4-6 minutes per side for medium-rare, or adjust to your desired doneness. Use a meat thermometer for accuracy (130-135°F for medium-rare).
    1.5 pounds flank steak, skirt steak, or sirloin steak
  4. Once grilled, remove the steak from the grill and let it rest on a cutting board for at least 5-10 minutes. This crucial step allows the juices to redistribute, ensuring a tender and moist steak.
    1.5 pounds flank steak, skirt steak, or sirloin steak
  5. While the steak rests, prepare your salad base. In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and thinly sliced red onion.
    1 large head romaine lettuce, 1 cup cherry tomatoes, 1/2 cup red onion
  6. Thinly slice the rested steak against the grain. This technique ensures the steak is more tender and easier to chew.
    1.5 pounds flank steak, skirt steak, or sirloin steak
  7. Add the sliced steak to the bowl with the salad greens. Drizzle a generous amount of the prepared balsamic dressing over the steak and salad. Gently toss to combine, ensuring everything is evenly coated.
    1.5 pounds flank steak, skirt steak, or sirloin steak, 1 large head romaine lettuce, 1 cup cherry tomatoes, 1/2 cup red onion
  8. Sprinkle the crumbled Gorgonzola cheese (or feta) and toasted walnuts (or pecans), if using, over the salad.
    1/2 cup crumbled Gorgonzola cheese or feta cheese, 1/4 cup toasted walnuts or pecans
  9. Garnish with fresh basil or parsley, if desired. Serve immediately.
    Fresh basil or parsley

Notes

The total preparation and cook time is approximately 30 minutes. The steak rests for 5-10 minutes. Leftovers can be stored for 1-2 days, but the lettuce may wilt.