Balsamic Steak Salad Recipe

Craving a dinner that’s equal parts elegant and utterly satisfying? This Balsamic Steak Salad is the answer! Tender, juicy steak meets crisp veggies and tangy pickled onions, all drizzled with a punchy balsamic-Dijon dressing. It’s everything you love about a steak dinner, but lighter, brighter, and absolutely loaded with flavor.

Ingredients You’ll Need

One of the joys of this Balsamic Steak Salad is how effortlessly each ingredient comes together to create something special. Every item brings its own unique color, texture, or punch of flavor that makes the finished dish pop. Don’t skip these essentials — they’re what take this salad over the top!

• Balsamic vinegar: This is the backbone of the zippy marinade, infusing the steak and dressing with deep, tangy notes.
• Dijon mustard: Adds sharpness and helps emulsify the dressing, so it coats every ingredient beautifully.
• Olive oil: Used for both the marinade and roasting, this keeps the steak and veggies moist and flavorful.
• Lemon juice: Brightens up the whole salad and balances the rich steak.
• Dried oregano: For that classic, herbaceous punch in both the marinade and the dressing.
• Garlic: Grated fresh for just the right amount of aromatic kick.
• Salt: To intensify the flavors of everything it touches.
• Flank steak: This lean cut loves to soak up marinade and cooks up quickly — perfect for steak salad.
• Fresh corn: Roasted until sweet and slightly caramelized, this is summer on a plate.
• Romaine lettuce: Crisp and sturdy, it stands up beautifully to warm steak and chunky toppings.
• Cherry tomatoes: Juicy bites of freshness that pop in your mouth.
• Small cucumbers: Thinly sliced for a light crunch.
• Pickled red onions: Bring acidity and a pop of color (store-bought or homemade both work!).
• Gorgonzola cheese crumbles: Tangy, creamy, and utterly delicious with steak and balsamic.
• Fresh chives: Finely chopped for a mild, oniony lift to finish the plate.
• Sunflower seeds: For irresistible nutty crunch in every forkful.

Variations

Balsamic Steak Salad is endlessly flexible, so don’t be afraid to swap out a few things and make this recipe your own! Whether you’re working with what’s in your fridge or catering to special diets, the options are just about limitless.

• Swap the steak: Try using chicken breast or portobello mushrooms for a lighter or vegetarian twist.
• Cheese lovers’ delight: Crumbled feta or goat cheese is an excellent stand-in for gorgonzola if you want a different kind of creamy tang.
• Nutty upgrade: Toasted pecans or walnuts work beautifully in place of sunflower seeds for a heartier crunch.
• Greens galore: Mix in arugula or baby spinach with the romaine for extra variety and flavor.
• Low-carb version: Skip the corn and double up on cucumbers and tomatoes for a lighter take.

How to Make Balsamic Steak Salad

Step 1: Whisk Up the Balsamic Marinade & Dressing

Start by whisking together the balsamic vinegar, Dijon mustard, olive oil, lemon juice, oregano, garlic, and salt until the mixture is completely smooth. You’ll use about a third of this mixture to marinate the steak, and keep the rest as your luscious salad dressing. This is the flavor powerhouse that ties everything together!

Step 2: Marinate the Steak

Place your flank steak in a shallow dish or zip-top bag and pour the reserved marinade over the top, turning to coat every nook and cranny. Let it soak in all that goodness for at least 30 minutes (or up to 8 hours if you want to get ahead!).

Step 3: Sear the Steak

Heat a tablespoon of olive oil in a large skillet over medium-high until shimmering. Sear the steak for 3–4 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare. Let the steak rest under foil for 10 minutes, then slice thinly against the grain so every bite melts in your mouth.

Step 4: Roast the Corn

While the steak is resting, rub the corn cobs with the remaining olive oil. Roast them on a baking sheet at 375°F for about 25 minutes. For extra flavor and a hint of char, pop them under the broiler, rotating every couple of minutes until golden and lightly blistered. Slice kernels off the cob once cool enough to handle.

Step 5: Assemble the Salad

Time for the fun part! Arrange the romaine on a big platter, shower on the corn, tomatoes, cucumbers, and pickled onions, then add that gorgeously sliced steak. Sprinkle with gorgonzola, fresh chives, and sunflower seeds. Drizzle plenty of the balsamic dressing over everything, toss if you like, and finish with salt and pepper to taste. Dig in and enjoy!

How to Serve Balsamic Steak Salad

Garnishes

Finish your Balsamic Steak Salad with an extra sprinkle of chives, a little more gorgonzola, a drizzle of good olive oil, and a generous grind of black pepper. A final handful of sunflower seeds right before serving adds a pop of crunch that takes it to the next level.

Side Dishes

This salad is plenty hearty on its own, but if you’re hosting or simply want more, pair it with slices of crusty focaccia or a garlic baguette. Roasted potatoes or a simple creamy soup (think potato-leek or tomato bisque) also round out the meal beautifully.

Creative Ways to Present

For a dinner party, serve your Balsamic Steak Salad on a big platter, family-style, letting guests build their own bowls. To impress, layer it in wide glass jars for a picnic, or assemble mini portions as appetizer cups for a festive gathering. It looks stunning either way!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the steak, veggies, and dressing separate in airtight containers in the fridge. The salad ingredients will stay fresh and vibrant for up to 2 days, and you can quickly toss together new plates with zero fuss.

Freezing

It’s best not to freeze assembled Balsamic Steak Salad, but you can freeze cooked, sliced steak by wrapping it tightly and storing for up to 2 months. Thaw in the fridge, and you’re halfway to salad night in a snap!

Reheating

To gently reheat steak leftovers, warm them in a skillet over low heat for a minute or two, just until heated through — or simply enjoy the steak cold! The salad is super refreshing served chilled, especially in warmer months.

FAQs

Final Thoughts

If you’re searching for a meal that’s truly crave-worthy yet totally doable on a weeknight, give this Balsamic Steak Salad a try. It’s colorful, satisfying, and bound to impress—whether you’re serving family or just treating yourself. Go ahead, grab a fork and dig in!

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