Grilled Steak Salad With Balsamic Vinaigrette
This Grilled Steak Salad With Balsamic Vinaigrette is an elegant yet simple main-course salad featuring perfectly grilled steak sliced thin over peppery arugula and mixed greens. Finished with juicy cherry tomatoes, shaved parmesan, crunchy candied walnuts, and a rich homemade balsamic vinaigrette, it’s a bold and satisfying grilling recipe ready in about 25 minutes.
Servings: 4 servings
Calories: 520kcal
Cost: 3
Equipment
- mixing bowl
- whisk
- cutting board
- Chef's knife
- grill
- Tongs
Ingredients
- 3 tbsp aged balsamic vinegar
- 9 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 600 g sirloin, ribeye, or flank steak
- 150 g arugula and mixed greens
- 200 g cherry tomatoes, halved
- 50 g parmesan cheese, shaved
- 60 g candied walnuts or toasted pine nuts
Instructions
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and black pepper until the vinaigrette is well emulsified.
- Pat the steak dry with paper towels and season generously with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes.
- Preheat a grill to high heat and lightly oil the grates to prevent sticking.
- Grill the steak for about 3–4 minutes per side for medium-rare, adjusting based on thickness and desired doneness.
- Transfer the steak to a cutting board and allow it to rest for 5–7 minutes so the juices redistribute.
- Toss the arugula and mixed greens with half of the balsamic vinaigrette and arrange them on a serving platter or individual plates.
- Scatter the cherry tomato halves, shaved parmesan, and candied walnuts over the dressed greens.
- Slice the rested steak thinly against the grain at a slight diagonal angle.
- Arrange the sliced steak over the salad and drizzle with the remaining vinaigrette. Finish with cracked black pepper and extra parmesan shavings before serving.
Notes
Always rest the steak for at least 5 minutes before slicing to retain its juices. Slice the steak thinly against the grain for maximum tenderness. Dress the greens right before serving to maintain their crisp texture. Use a good quality aged balsamic vinegar for the best flavor.