My readers know that I love a great salad recipe. This delicious Balsamic Steak Salad is another one of those!
As you can see from the photo, this hearty salad tastes every bit as wonderful as it looks! It’s perfect for lunch, dinner, or whether you’re outdoors enjoying a picnic with your family and friends this summer. This is the easiest way to enjoy sliced steak with an equally delicious salad. You only need simple ingredients for this Balsamic Steak Salad recipe, which makes it easier to enjoy this delicious meal.
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Kitchen Notes & Tips
- *Please note that the actual cook time for this recipe will vary depending on a number of factors like the internal temperature of the steak, thickness, and the desired final cooking temperature.
- Regular olive oil has a higher smoke point than extra virgin olive oil. I recommended using regular olive oil over extra virgin olive oil due to the grilling temperature of this recipe.
- Remove the steak 30 minutes prior to grilling and use an instant read thermometer (see supplies used below) to determine the level of doneness you want for your meat. This method always gives me the best results.
- As a general rule of thumb, remove the steaks from the grill when they are 5-10°F below the desired final temperature. You must do this because they will continue to cook while resting.
What to Serve with Balsamic Steak Salad?
I highly recommend these to enjoy with your tender steak and salad:
- Grilled Corn On The Cob With Herb Butter
- Mashed or Roasted Potatoes
- Roasted Greek-Style Lemon Potatoes
- Your favorite red wine
Ingredients for Balsamic Steak Salad
For the Steak and Marinade
- 1 T. Dijon mustard
- ½ c. Balsamic vinegar
- ¼ c. Olive oil
- 3 Garlic cloves, cut into thin slices
- 1 t. Dried basil
- Sea salt and black pepper, to taste
- 1 lb. Sirloin steak
For the Salad and Dressing
- 4 c. Baby spinach
- 1 Medium red onion, thinly sliced
- 2 c. Cherry tomatoes, halved (I recommend using multi-colored tomatoes for visual appeal)
- 1 Medium red or yellow bell pepper, thinly sliced
- 1 Lemon, juiced
- 1 T. Extra-virgin olive oil
- 2 oz. Feta, crumbled
- Sea salt and black pepper, to taste
Supplies Used
- Meat Thermometer
- Grill pan/Cast Iron Skillet
- Airtight container (for your leftover steak salad)
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How To Make Balsamic Steak Salad
#1. Combine mustard, balsamic vinegar, olive oil, garlic, and basil in a large shallow pan. Add sea salt and pepper to taste. Whisk to combine marinade ingredients.
#2. Season steak with black pepper and add to the marinade. Turn the sides of the steak with tongs a few times to ensure it’s evenly coated with the balsamic steak marinade.
#3. Marinate for at least 30 minutes at room temperature or up to 10 hours in the refrigerator.
#4. Heat an outdoor grill to medium heat or a grill pan on the stovetop top on medium-high heat.
#5. Remove steak from the marinade allowing excess marinade to drip off. Lightly season steak with salt and black pepper on the first side. Place steaks on the hot grill rack at medium heat for 4-5 minutes. Turn steak, season with salt and black pepper to taste on 2nd side. Grill steak for another 3-5 minutes or until it reaches the desired level of doneness.
#6. Transfer steak to a platter and let rest for 10 minutes before slicing.
#7. Meanwhile, in a large bowl, add your chopped veggies (baby spinach, red onion, cherry tomatoes) and pepper. Gentle toss then add lemon juice and extra-virgin olive oil. Season with salt, and black pepper to taste and toss again.
#8. Divide salad greens onto serving plates. Place the juicy steak and crumbled feta cheese on top of the salad. Enjoy!
Other Salad Recipes To Try
If you’ve enjoyed this Balsamic Steak Salad, I highly recommend trying these healthy and delicious salad recipes:
- Panzanella Salad
- Peach Blackberry Salad
- The Best Calamari Salad
- Couscous with Green Apple Salad
- Strawberry Chicken Salad with Pecans and Feta
Did you enjoy this Balsamic Steak Salad? Let me know in the comments below!
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Balsamic Steak Salad
Ingredients
For the Steak and Marinade
- 1 T. Dijon mustard
- 1/2 c. Balsamic vinegar
- 1/4 c. Olive oil
- 3 Garlic cloves , cut in thin slices
- 1 t. Dried basil
- Sea salt and black pepper to taste
- 1 lb. Sirloin steak
For the Salad and Dressing
- 4 c. Baby spinach
- 1 Medium red onion , thinly sliced
- 2 c. Cherry tomatoes , halved (I recommend using multi-colored tomatoes for visual appeal)
- 1 Medium red or yellow bell pepper , thinly sliced
- 1 Lemon , juiced
- 1 T. Extra-virgin olive oil
- 2 oz. Feta , crumbled
- Sea salt and black pepper to taste
Instructions
- Combine mustard, balsamic vinegar, olive oil, garlic, and basil in a large shallow pan. Add sea salt and pepper to taste. Whisk to combine marinade ingredients.
- Season steak with black pepper and add to the marinade. Turn the sides of steak with tongs a few times to ensure it's evenly coated with the balsamic steak marinade.
- Marinate for at least 30 minutes at room temperature or up to 10 hours in the refrigerator.
- Heat an outdoor grill to medium heat or grill-pan on the stovetop top on medium-high heat.
- Remove steak from marinade allowing excess marinade to drip off. Lightly season steak with salt and black pepper on the first side. Place steaks on the hot grill rack at medium heat for 4-5 minutes. Turn steak, season with salt and black pepper to taste on 2nd side. Grill steak for another 3-5 minutes or until it reaches desired level of doneness.
- Transfer steak to a platter and let rest 10 minutes before slicing.
- Meanwhile, in a large bowl, add your chopped veggies (baby spinach, red onion, cherry tomatoes) and pepper. Gentle toss then add lemon juice and extra-virgin olive oil. Season with salt, and black pepper to taste and toss again.
- Divide salad greens onto serving plates. Place the juicy steak and crumbled feta cheese on top of the salad. Enjoy!
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