If you’re looking for a salad that truly satisfies, this Ultimate Grilled Balsamic Steak Salad delivers bold flavor, hearty texture, and a gourmet feel—right from your own kitchen. Juicy grilled flank steak, crisp vegetables, crunchy nuts, and creamy cheese come together with a rich balsamic glaze for a meal that’s perfect for lunch or dinner. This is the kind of salad that keeps you full, energized, and excited for the next bite.
Why You’ll Love This Ultimate Grilled Balsamic Steak Salad
- Hearty and filling: Tender steak and healthy fats make this salad a complete meal.
- Restaurant-quality flavor: The balsamic glaze adds depth and a slightly sweet finish.
- Fresh and balanced: Crisp greens and vegetables keep everything light and refreshing.
- Perfect for any occasion: Elegant enough for guests, easy enough for weeknights.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that come together beautifully:
- Flank steak
- Mixed hearty greens
- Cherry tomatoes
- English cucumber
- Red onion
- Fresh rosemary
- Garlic
- Shallot
- Extra virgin olive oil
- Balsamic vinegar (for glaze and dressing)
- Dijon mustard
- Honey or maple syrup
- Kosher salt and freshly cracked black pepper
- Toasted walnuts or pecans
- Blue cheese or goat cheese
How to Make Ultimate Grilled Balsamic Steak Salad
Step 1: Season and Grill the Steak
Pat the flank steak dry, then season generously with kosher salt, black pepper, minced garlic, chopped rosemary, and a drizzle of olive oil. Grill over medium-high heat until cooked to your preferred doneness. Remove from the grill and let it rest before slicing thinly against the grain.
Step 2: Make the Balsamic Glaze
In a small saucepan, simmer balsamic vinegar with honey or maple syrup until reduced and glossy. This glaze adds a bold, slightly sweet flavor that ties the entire salad together.
Step 3: Prepare the Dressing
Whisk together balsamic vinegar, Dijon mustard, finely minced shallot, olive oil, salt, and pepper. The dressing should be smooth and well-balanced.
Step 4: Assemble the Salad
In a large bowl or platter, layer mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Sprinkle toasted nuts and crumbled cheese over the top.
Step 5: Finish and Serve
Top the salad with sliced grilled steak. Drizzle with balsamic glaze and dressing just before serving. Toss lightly if desired, and enjoy immediately.
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Ultimate Grilled Balsamic Steak Salad
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Elevate your lunch with this Ultimate Grilled Balsamic Steak Salad. Tender grilled flank steak, crisp greens, juicy cherry tomatoes, cool cucumber, toasted nuts, and creamy blue cheese come together with a tangy Dijon-balsamic dressing and a glossy balsamic glaze for a restaurant-quality salad bowl that actually keeps you full.
Ingredients
1 1/2 lbs flank steak
8 cups mixed hearty greens
1 pint cherry tomatoes, halved
1 English cucumber, sliced
1/2 red onion, thinly sliced
1 small shallot, finely minced
3 cloves garlic, minced (divided)
1 tbsp fresh rosemary, finely chopped
1 tsp kosher salt (plus more to taste)
1/2 tsp freshly cracked black pepper (plus more to taste)
1/2 cup extra virgin olive oil (divided)
1/4 cup balsamic vinegar (for dressing)
1 1/4 tbsp Dijon mustard
1 tsp honey or maple syrup
1/3 cup high-quality balsamic vinegar (for glaze)
1/3 cup walnuts or pecans, toasted
4 oz blue cheese or goat cheese, crumbled
Instructions
1. Pat the flank steak dry. Season with kosher salt, black pepper, rosemary, and about half of the minced garlic. Drizzle with 1 tbsp olive oil and rub all over.
2. Preheat grill (or grill pan) to medium-high heat. Grill steak about 4–6 minutes per side (depending on thickness) until desired doneness.
3. Transfer steak to a plate and rest 8–10 minutes. Slice thinly against the grain.
4. Make the balsamic glaze: add 1/3 cup high-quality balsamic vinegar and honey (or maple syrup) to a small saucepan. Simmer 6–10 minutes until reduced and glossy. Remove from heat.
5. Make the dressing: whisk together 1/4 cup balsamic vinegar, Dijon mustard, minced shallot, remaining minced garlic, and 1/2 cup olive oil. Season with salt and pepper to taste.
6. Assemble salad: add greens, tomatoes, cucumber, and red onion to a large bowl or platter.
7. Top with toasted nuts and crumbled cheese. Add sliced steak over the salad.
8. Drizzle with dressing and finish with balsamic glaze. Serve right away.
Notes
For best tenderness, always slice flank steak against the grain.
Make it milder: swap blue cheese for goat cheese or feta.
Nut-free option: skip nuts or use roasted sunflower seeds.
Optional add-in: grilled or roasted corn kernels for extra sweetness and crunch.
Meal prep: store steak, veggies, dressing, and glaze separately; assemble just before eating.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Recipes
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (1/4 recipe)
- Calories: 520
- Sugar: 7g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg
Tips & Variations
- Swap flank steak for grilled chicken breast for a lighter option.
- Use feta or mozzarella if blue cheese is too strong.
- Add roasted corn or avocado for extra texture.
- For meal prep, store steak, salad, and dressing separately.
Serving Ideas & Storage
Serve this salad with crusty bread or a simple soup for a complete dinner. Leftovers keep well for up to 2 days when stored separately in airtight containers in the refrigerator.
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~520 | 38g | 18g | 34g | 4g | 620mg |
Final Thoughts
This Ultimate Grilled Balsamic Steak Salad proves that salads can be both nourishing and indulgent. With bold flavors, satisfying textures, and simple preparation, it’s a recipe you’ll return to again and again.