Best 4 Balsamic Steak Salad Recipes

**Immerse yourself in a culinary journey with our tantalizing Balsamic Steak Salad, a symphony of flavors that will leave your taste buds dancing.**

This delectable dish boasts tender and juicy steak, expertly marinated in a blend of aromatic herbs and spices, then grilled to perfection. Savor the smoky, slightly charred exterior that gives way to a succulent and flavorful interior. The steak is majestically perched atop a bed of crisp and refreshing mixed greens, artfully arranged to provide a delightful contrast in texture and color.

Drizzled with a luscious balsamic vinaigrette, each bite of this salad is an explosion of flavors. The tangy sweetness of the balsamic vinegar perfectly complements the savory richness of the steak, while the subtle hint of garlic and Dijon mustard adds a touch of complexity. Freshly chopped parsley and chives sprinkle the salad, adding a vibrant pop of color and herbaceousness.

But that's not all! This versatile recipe also includes variations to suit every palate. For a vegetarian delight, substitute the steak with grilled tofu or portobello mushrooms, creating a hearty and protein-packed meatless option. Craving a bit of crunch? Top your salad with roasted walnuts or almonds, adding a nutty flavor and textural contrast.

Whether you're a meat lover, a vegetarian, or simply a food enthusiast seeking a healthy and delicious meal, this Balsamic Steak Salad has something for everyone. Get ready to embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

BALSAMIC STEAK SALAD

Balsamic Steak Salad image

My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/4 cup balsamic vinegar
1/4 cup olive oil
2 teaspoons lemon juice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 beef flat iron steak or top sirloin steak (3/4 pound)
1 package (9 ounces) ready-to-serve salad greens
8 cherry tomatoes, halved
4 radishes, sliced
1/2 medium ripe avocado, peeled and thinly sliced
1/4 cup dried cranberries
Crumbled blue cheese and additional pepper, optional

Steps:

For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

BALSAMIC-GRILLED FLANK STEAK AND ARUGULA SALAD

Balsamic-Grilled Flank Steak and Arugula Salad image

There are salads, and then there's the Chateau Ste. Michelle Flank Steak & Arugula Salad - perfect for grilling and chilling with BFFs.

Provided by Chateau Ste Michelle

Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes

Time 8h35m

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons balsamic vinegar
6 tablespoons olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon shallot, minced
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ pounds flank steak (about 1-inch thick)
3 teaspoons balsamic vinegar
½ pound quality white cheddar cheese (such as Beecher's Flagship)
1 pint cherry tomatoes
1 (5 ounce) package arugula
1 drizzle extra-virgin olive oil
Kosher salt and freshly cracked black pepper

Steps:

Whisk together the 3 tablespoons balsamic vinegar, 6 tablespoons olive oil, Dijon, garlic, shallot, salt, and pepper. Place steak in a zip-top bag, pour balsamic mixture over, seal tightly, and refrigerate, 8 hours or overnight.
Heat grill and add marinated steak. Grill each side of the steak for 5 minutes, turning 90 degrees after 2 1/2 minutes to create a diamond mark on the steak. Remove from grill once internal temperature reaches 140 degrees F (60 degrees C). Brush with 3 teaspoons balsamic vinegar, season with salt, then cover and let rest for 10 minutes.
While steak is resting, grate cheese and slice cherry tomatoes in half. Cut the steak into thin slices and serve over a bed of arugula. Garnish with cherry tomatoes, cheese, a drizzle of extra-virgin olive oil, and freshly cracked pepper.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 5.7 g, Cholesterol 65 mg, Fat 31.8 g, Fiber 1 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 750.1 mg, Sugar 2.2 g

DIJON BALSAMIC STEAK SALAD WITH BLUE CHEESE BUTTER

Dijon Balsamic Steak Salad with Blue Cheese Butter image

Inexpensive steaks get an upgrade from a Dijon balsamic vinaigrette and a dollop of blue cheese butter. The vinaigrette also makes an earthy, tangy dressing for a crunchy celery salad.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 small red onion, thinly sliced
Four 4-ounce top blade steaks
Kosher salt and freshly ground black pepper
1/3 cup Food Network Kitchen™ Inspirations French Style Dijon Balsamic Vinaigrette
3 tablespoons crumbled blue cheese
2 tablespoons unsalted butter, at room temperature
3 tablespoons chopped flat-leaf parsley
4 stalks celery, thinly sliced
1 tablespoon olive oil

Steps:

Soak the onions in a bowl of cold water for 10 minutes (this helps remove some of the pungent bite).
Pierce the steaks with a fork and sprinkle with salt and pepper. Coat them in 3 tablespoons of the French Style Dijon Balsamic Vinaigrette in a shallow bowl or baking dish. Set aside while you prepare the blue cheese butter and salad.
Mash the blue cheese, butter and 1 tablespoon of the parsley in a small bowl and season with salt and pepper.
Drain the onion and pat dry. Toss with the celery and the remaining 2 tablespoons parsley in another bowl. Season with salt and pepper.
Heat the oil in a large cast-iron skillet over high heat. Cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.
Divide the celery salad among 4 plates. Top each with a steak and drizzle with any pan juices or collected juices on the plate. Top each steak with a mound of blue cheese butter. Drizzle with the remaining vinaigrette.

BALSAMIC STEAK SALAD

Balsamic Steak Salad image

Our Balsamic Steak Salad is the perfect summer salad - loaded with fresh cucumber, sliced avocado, cherry tomatoes, cubed mozzarella, then topped with grilled steak, there's just so much to love.

Provided by Steph

Yield 6

Number Of Ingredients 7

Ingredients

2 pounds sirloin steak
1 (16 ounce) bottle balsamic vinaigrette dressing (divided)
12 cups spring salad mix
1 (8 ounce) block Mozzarella cheese (cubed)
1 cup cherry tomatoes (halved)
1 cucumber (thinly sliced)
1 avocado (sliced)

Steps:

Place steak in a resealable plastic bag.
Add 1 cup balsamic vinaigrette, then seal and shake to coat. Marinate in the refrigerator for at least 2 hours (we like it best marinaded overnight).
Remove steak from marinade (then discard marinade).
Grill steak over medium heat (or broil) until meat reaches desired doneness, about 6-8 minutes per side.
While steak is cooking, divide salad greens, mozzarella cheese, cherry tomatoes, cucumber, and avocado over 6 plates. Top with steak once it's finished cooking and serve with remaining balsamic vinaigrette.

Nutrition Facts : Servingsize 1 serving, Calories 1190 kcal, Fat 52 g, SaturatedFat 15 g, Cholesterol 222 mg, Sodium 4382 mg, Carbohydrate 31 g, Sugar 22 g, Protein 143 mg

Tips:

To ensure tender and flavorful steak, choose a high-quality cut, such as ribeye, strip loin, or tenderloin.
Marinate the steak for at least 30 minutes or up to overnight to infuse it with flavor.
Cook the steak over high heat to quickly sear the outside and maintain its juiciness.
Let the steak rest for a few minutes before slicing to allow the juices to redistribute.
Use a sharp knife to thinly slice the steak against the grain for maximum tenderness.
For the salad, use a variety of fresh, crisp greens, such as romaine lettuce, arugula, and spinach.
Add colorful and flavorful vegetables, such as cherry tomatoes, red onion, and cucumber.
Use a simple balsamic vinaigrette dressing to enhance the flavors of the steak and salad.
Top the salad with crumbled cheese, such as feta or Parmesan, for an extra layer of flavor and texture.
Serve the salad immediately while the steak is still warm.

Conclusion:

This balsamic steak salad is a delicious and satisfying meal that is perfect for a quick and easy weeknight dinner or a special occasion. The tender and flavorful steak, paired with the crisp salad and tangy balsamic vinaigrette, creates a harmonious balance of flavors and textures that will tantalize your taste buds. Whether you are a seasoned cook or a beginner, this recipe is sure to impress your family and friends. So gather your ingredients, fire up the grill, and get ready to enjoy this delectable culinary delight!