What cut of steak is best for grilled balsamic steak salad?

Flank steak, skirt steak, or sirloin are excellent choices for grilled balsamic steak salad. They are flavorful, relatively tender, and cook quickly on the grill, making them perfect for slicing and adding to a salad.

Can I prepare the steak and dressing ahead of time?

Yes, you can marinate the steak for up to 24 hours in advance, which allows the flavors to penetrate deeply. The balsamic vinaigrette can also be made a day or two ahead and stored in the refrigerator. However, assemble the salad just before serving to prevent the greens from wilting.

What are some good substitutions for gorgonzola cheese?

If you're not a fan of gorgonzola, you can substitute it with crumbled blue cheese, feta cheese, or goat cheese. These options provide a similar tangy and creamy element to the salad that complements the steak and balsamic dressing well. You can also omit the cheese to keep it dairy-free.

Can this recipe be made without a grill?

Yes, you can cook the steak in a cast-iron skillet on the stovetop or bake it in the oven. Ensure the skillet is very hot before adding the steak to achieve a good sear. If baking, preheat the oven to 400°F (200°C) and cook the steak until it reaches your desired level of doneness.

Ultimate Grilled Balsamic Steak Salad: 5 Amazing Expert Secrets

Name: Ultimate Grilled Balsamic Steak Salad: Easy Recipe!
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound steak (sirloin, ribeye, or flank steak)n1/4 cup balsamic vinegarn2 tablespoons olive oiln2 cloves garlic, mincedn1 tablespoon Dijon mustardn1 teaspoon dried oreganon1/2 teaspoon saltn1/4 teaspoon black peppern6 cups mixed greensn1 cup cherry tomatoes, halvedn1/2 cup red onion, thinly slicedn1/2 cup crumbled gorgonzola cheesen1/4 cup toasted pine nuts (optional)nBalsamic glaze (for drizzling, optional)

Description

A vibrant and flavorful ultimate grilled balsamic steak salad with tender steak, mixed greens, gorgonzola cheese, and a tangy balsamic dressing.

Ingredients

Scale

1 pound steak (sirloin, ribeye, or flank steak)n1/4 cup balsamic vinegarn2 tablespoons olive oiln2 cloves garlic, mincedn1 tablespoon Dijon mustardn1 teaspoon dried oreganon1/2 teaspoon saltn1/4 teaspoon black peppern6 cups mixed greensn1 cup cherry tomatoes, halvedn1/2 cup red onion, thinly slicedn1/2 cup crumbled gorgonzola cheesen1/4 cup toasted pine nuts (optional)nBalsamic glaze (for drizzling, optional)

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Instructions

1. Prepare the Marinade: In a medium bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, dried oregano, salt, and pepper.n2. Marinate the Steak: Place the steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.n3. Prepare the Grill: Preheat your grill to medium high heat, approximately 400 to 450°F (200 to 230°C).n4. Grill the Steak: Remove the steak from the marinade, discarding the marinade. Place the steak on the preheated grill and cook for 4 to 6 minutes per side for medium rare.n5. Rest the Steak: Remove the grilled steak from the grill and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 5 to 10 minutesn6. Assemble the Salad: While the steak is resting, prepare the salad base by combining the mixed greens, halved cherry tomatoes, and thinly sliced red onion in a large bowl.n7. Slice the Steak: After the steak has rested, slice it thinly against the grain.n8. Add the Steak and Cheese: Add the sliced steak to the salad bowl. Sprinkle the crumbled gorgonzola cheese and toasted pine nuts (if using) over the steak and greens.n9. Dress and Serve: Drizzle the salad with balsamic glaze (optional) and serve immediately.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Cuisine: American

Nutrition

Calories: 450
Sugar: 8g
Sodium: 400mg
Fat: 30g
Saturated Fat: 12g
Carbohydrates: 15g
Fiber: 3g
Protein: 35g
Cholesterol: 100mg