Balsamic Steak Salad – Juicy Grilled Steak with Fresh Greens, Cherry Tomatoes & Tangy Vinaigrette
Samantha
This balsamic steak salad is the perfect balance of juicy grilled steak, crisp greens, cherry tomatoes, and a tangy balsamic vinaigrette. Packed with over 35 grams of protein per serving, it’s a quick, low-carb dinner that feels indulgent but stays light and healthy. Ideal for weeknight meals, keto-friendly diets, or meal prep lunches, this salad is fresh, flavorful, and satisfying in every bite.
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 32 minutes mins
Course Main Dish, Salad
Cuisine American with Mediterranean Influence
Servings 4 servings
Calories 420 kcal
- 1 lb flank steak or sirloin
- 6 cups mixed greens arugula, spinach, or romaine
- 1 pint cherry tomatoes halved
- 1 medium red onion thinly sliced
- ½ cucumber sliced
- ⅓ cup Parmesan shavings
- ¼ cup balsamic vinegar
- ⅓ cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 2 garlic cloves minced
- 1 tsp honey optional, for balance
- Salt and black pepper to taste
Marinate the Steak: In a small bowl, whisk balsamic vinegar, olive oil, garlic, Dijon, honey, salt, and pepper. Coat the steak and marinate for at least 20 minutes.
Grill the Steak: Heat a grill pan or outdoor grill to medium-high. Cook steak 5–6 minutes per side (medium-rare) or until desired doneness. Rest 5 minutes, then slice thinly against the grain.
Assemble the Salad: On a large platter, arrange mixed greens, tomatoes, cucumber, and red onion.
Add Steak & Parmesan: Layer sliced steak over greens and sprinkle with Parmesan.
Drizzle Dressing: Whisk remaining marinade to make a vinaigrette and drizzle over salad.
Secret Tips for the Perfect Balsamic Steak Salad
1. Choose the right cut of steak: Go for juicy cuts like ribeye, sirloin, or flank steak since they deliver rich flavor and tenderness when grilled. A good balsamic steak salad always starts with a perfectly cooked protein.
2. Don’t skip the marinade: Let the steak soak in balsamic vinaigrette, garlic, and olive oil for at least 30 minutes. This not only enhances the grilled steak flavor but also makes it extra tender and juicy.
3. Grill at high heat: For that irresistible char and smoky flavor, cook your steak over high heat. It locks in the juices and pairs beautifully with crisp greens and cherry tomatoes.
4. Rest before slicing: Always rest your grilled steak for 5–10 minutes before cutting. This allows the juices to redistribute, giving you tender slices for your balsamic steak salad.
5. Balance your greens: Mix different textures—like crunchy romaine, peppery arugula, or baby spinach. The variety elevates the freshness of your salad and complements the tangy vinaigrette.
6. Layer the flavors: Add cherry tomatoes, red onions, crumbled cheese (like feta or blue cheese), and toasted nuts. These ingredients add crunch, creaminess, and depth, making the steak salad more satisfying.
7. Drizzle, don’t drown: A tangy balsamic vinaigrette is key, but use it lightly. Too much can overpower the juicy steak and fresh greens. Toss lightly for even flavor in every bite.
8. Make it meal-prep friendly: Cook extra steak and store it separately from the salad greens. This way, you can enjoy balsamic steak salad for lunch or dinner throughout the week without losing freshness.Keyword balsamic steak salad recipe, best cut of beef for steak salad, grilled balsamic steak salad, healthy balsamic steak salad, high protein steak salad with cherry tomatoes, keto steak salad with balsamic dressing, low carb balsamic steak salad, meal prep balsamic steak salad jars, quick weeknight steak salad recipe, steak salad with balsamic vinaigrette
