Bright, tangy, and simple to pull together, this Grilled Balsamic Steak Salad brings tender, smoky steak to a bed of fresh greens for an elegant weeknight meal. It’s quick to prep, great for leftovers, and perfect for summer dinners — see the full Grilled Balsamic Steak Salad recipe for more tips and timing.
Why You’ll Love This Grilled Balsamic Steak Salad
- Big steak flavor with a sweet-tangy balsamic finish.
- Ready in about 30 minutes for fast weeknight dinners.
- Perfect for meal prep and packed lunches.
- Family-friendly and easy to customize.
- Keeps well as leftovers for next-day lunches.
Ingredients Needed
- Protein
- 1 lb steak (such as sirloin or flank)
- Greens & Veggies
- 4 cups mixed greens (like arugula, spinach, or romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- Sauce
- 1/4 cup balsamic glaze
- Seasonings & Oil
- Salt and pepper to taste
- Olive oil for grilling
Step-by-Step Instructions 5 (always use H2 and H3)
If you’d like a surf-and-turf twist, try grilled steak and shrimp skewers with garlic butter as an alternate main for the same simple prep.
1. Preheat and season
Preheat grill to medium-high heat. Season the steak with salt, pepper, and a drizzle of olive oil.
2. Grill the steak
Grill steak for about 6–8 minutes on each side for medium-rare, or to your preferred doneness.
3. Rest the steak
Remove from grill and let rest for 5 minutes so juices redistribute.
4. Assemble the salad
While the steak is resting, combine mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
5. Slice and add steak
Slice the grilled steak against the grain and add it to the salad.
6. Dress and serve
Drizzle with balsamic glaze, toss to combine, and serve immediately.
Serving Suggestions Grilled Balsamic Steak Salad
- Serve with crusty bread or garlic crostini to soak up juices.
- Top with shaved Parmesan or crumbled goat cheese for richness.
- Add toasted pecans or almonds for crunch.
- Pair with a light side like a 4-ingredient pasta salad for a picnic-style meal.
- Offer chilled white wine or an iced tea for easy summer pairing.
Tips for Success Grilled Balsamic Steak Salad
- Let the steak come to room temperature for even cooking.
- Use high heat to get a good sear, then lower if the outside chars too quickly.
- Slice against the grain to keep the steak tender.
- Resting the steak for 5 minutes locks in juices and improves flavor.
- Store dressing separately if planning to refrigerate leftovers to avoid soggy greens.
Variations
Here are a few easy ways to change it up:
- Swap steak for grilled chicken breast or tofu for a lighter or vegetarian option.
- Make it spicy with a pinch of crushed red pepper or a chipotle drizzle.
- Add roasted bell peppers or avocado for extra texture and flavor.
Follow us on Pinterest for more cozy ideas.
Grilled Balsamic Steak Salad
Ingredients
Method
- Preheat grill to medium-high heat. Season the steak with salt, pepper, and a drizzle of olive oil.
- Grill steak for about 6–8 minutes on each side for medium-rare, or to your preferred doneness.
- Remove from grill and let rest for 5 minutes so juices redistribute.
- While the steak is resting, combine mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
- Slice the grilled steak against the grain and add it to the salad.
- Drizzle with balsamic glaze, toss to combine, and serve immediately.
