Grilled Steak Salad With Balsamic Vinaigrette
This Grilled Steak Salad with Balsamic Vinaigrette combines juicy, perfectly seared steak with crisp greens, blistered cherry tomatoes, tangy blue cheese, and a bold homemade balsamic dressing. Elegant, satisfying, and packed with flavor, it's a restaurant-quality dinner served in one beautiful bowl.
Equipment
- grill
- mixing bowl
- whisk
- knife
- cutting board
- grill basket (optional) useful for grilling tomatoes
Ingredients
- 2 sirloin or ribeye steaks (about 250 g each)
- 150 g mixed rocket and baby spinach
- 1 cup cherry tomatoes
- 60 g blue cheese or gorgonzola, crumbled
- 1/2 red onion, thinly sliced
- 3 tbsp aged balsamic vinegar
- 5 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp honey
- 1 tsp flaky salt
- 1/2 tsp coarsely ground black pepper
Instructions
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, honey, salt, and black pepper until the vinaigrette is emulsified. Set aside.
- Remove the steaks from the refrigerator 30–45 minutes before grilling and pat them dry with paper towels.
- Season the steaks generously on both sides with flaky salt and coarsely ground black pepper.
- Place the cherry tomatoes on a hot grill or in a grill basket and cook for 2–3 minutes until blistered and lightly charred. Set aside.
- Preheat the grill to high heat and cook the steaks for about 3–4 minutes per side for medium-rare, adjusting time to your preferred doneness.
- Transfer the steaks to a cutting board and let them rest for 6–7 minutes before slicing.
- Arrange the mixed greens on a large platter and scatter the sliced red onion, blistered tomatoes, and crumbled blue cheese over the top.
- Slice the rested steak thinly against the grain and arrange it over the salad. Drizzle with balsamic vinaigrette and serve immediately.
Notes
Bring the steak to room temperature for about 30–45 minutes before grilling to ensure even cooking. Season generously with salt and black pepper to build a flavorful crust. Let the steak rest for at least 5–7 minutes before slicing so the juices redistribute. Start with a light amount of vinaigrette and add more if needed to keep the salad balanced rather than overdressed.