If you’re craving a dish that delivers big flavors, makes a show-stopping main course, and lets you revel in the magic of steak night—without the side of heaviness—this Balsamic Steak Salad will steal your heart (and your tastebuds!). We’re talking juicy marinated steak, sweet corn, crunchy veggies, and tangy gorgonzola crumbles, all tossed with an irresistible balsamic dressing. It’s fresh, vibrant, and truly satisfying from the very first bite.
Why You’ll Love This Recipe
- Steakhouse Flavor, No Reservation Needed: Marinating the flank steak in a zippy balsamic dressing infuses it with rich flavor you’d expect from your favorite steakhouse—only easier, and made right at home!
- A Feast for the Eyes (and Belly): With vibrant greens, juicy tomatoes, golden corn, and bold cheese, every bite is as gorgeous as it is delicious—hello, dinner party centerpiece!
- Light Yet Satisfying: This Balsamic Steak Salad is hearty enough to satisfy steak lovers but still keeps things light and fresh, perfect for any season.
- Customizable for Any Craving: Adapt it easily for whatever veggies, cheese, or proteins you have on hand—this salad welcomes creativity.
Ingredients You’ll Need
Don’t be fooled by the full-flavored results; each ingredient in this Balsamic Steak Salad is totally approachable and brings something unique to the table—whether it’s color, crunch, tang, or pure steakhouse magic. Here’s what makes up all that crave-worthy goodness:
- Balsamic vinegar: The soul of our marinade and dressing—choosing a good-quality balsamic makes all the difference.
- Dijon mustard: Adds zesty complexity and helps emulsify the dressing.
- Olive oil: Rich and smooth, it’s essential for both the steak marinade and for tossing the veggies.
- Lemon juice: Brings a bright, fresh tang that lifts up the entire salad.
- Dried oregano: Lends a touch of earthiness that pairs perfectly with steak and fresh vegetables.
- Garlic (fresh, grated): For a subtle savory kick—use a microplane for best flavor dispersion.
- Salt: Crucial for bringing out every flavor, both in the marinade and the final salad.
- Flank steak: This cut is flavorful, cooks quickly, and slices beautifully against the grain.
- Corn on the cob: Oven-roasted or broiled, it adds sweet crunch and gorgeous color.
- Romaine lettuce: Crisp, sturdy, and the perfect fresh base to hold up to all your toppings.
- Cherry tomatoes (halved): Juicy and sweet, they pop with every bite.
- Small cucumbers (sliced): Their cool crunch perfectly balances the warm steak.
- Pickled red onions: Either homemade or store-bought, they add a punchy acid that wakes up the salad.
- Gorgonzola cheese crumbles: Creamy, tangy, and just a bit funky—this cheese ties it all together.
- Fresh chives: Sprinkled over the top for an aromatic, colorful finish.
- Sunflower seeds: For that salty, nutty crunch you didn’t even know you needed.
Variations
The beauty of this Balsamic Steak Salad is just how easy it is to tailor. Mix and match veggies, swap out cheeses, or even add grains—let your taste buds (and fridge contents!) lead the way to a new favorite.
- Make it dairy-free: Omit the gorgonzola or swap for plant-based cheese or creamy avocado.
- Change up the greens: Try arugula, spinach, or a spring mix for different flavors and textures.
- Switch your protein: Grilled chicken, salmon, or even roasted chickpeas are all delicious here and keep things exciting.
- Add a grainy boost: Toss in cooked farro, quinoa, or brown rice for a heartier salad that packs extra fiber.
- Spice it up: Add thinly sliced radishes or sprinkle a few red pepper flakes onto the steak marinade.
How to Make Balsamic Steak Salad
Step 1: Marinate the Steak
Whisk together the balsamic vinegar, Dijon mustard, olive oil, lemon juice, dried oregano, garlic, and salt until smooth. Pour about a third of this flavorful mixture over the flank steak and let it relax and soak up those tangy, garlicky notes for at least 30 minutes—longer is even better, so you can prep your veggies while it marinates.
Step 2: Sear and Rest the Steak
Heat a tablespoon of olive oil in a skillet over medium-high. Once shimmering, add the marinated steak and cook for 3–4 minutes per side, or until your thermometer hits 135°F for perfectly juicy medium-rare. Now—don’t rush!—let the steak rest covered with foil for 10 minutes so its juices redistribute. When ready, slice thinly against the grain.
Step 3: Roast the Corn
While the steak is resting, rub your corn with a bit more olive oil and bake it right on a sheet pan at 375°F for 25 minutes. If you’re after extra color and that classic grilled vibe, pop it under the broiler and rotate every couple minutes for the last 5–6 minutes. When cool enough to handle, slice the kernels off the cob.
Step 4: Assemble the Salad
Now for the fun part! Start by laying down a generous bed of romaine. Pile on roasted corn, halved cherry tomatoes, crunchy cucumber discs, punchy pickled onions, gorgonzola crumbles, and sunflower seeds. Finish with your juicy steak strips, a shower of fresh chives, and a generous drizzle of that reserved balsamic dressing. Toss if you love everything well-mingled, or keep it artsy and layered—your call!
Pro Tips for Making Balsamic Steak Salad
- Marinate for Maximum Flavor: Don’t skimp on marinating time—give that flank steak at least 30 minutes (or up to overnight in the fridge) for the deepest balsamic infusion.
- Slice Against the Grain: When slicing your cooked steak, always cut perpendicular to the muscle fibers; this keeps every bite tender instead of chewy.
- Broil Corn for Char: If you’re crave a grill-kissed look or taste, those extra minutes under the broiler make the corn sweet, smoky, and absolutely show-stopping.
- Dress Right Before Serving: Toss or drizzle the salad with dressing just before eating to keep your greens extra crisp and fresh.
How to Serve Balsamic Steak Salad
Garnishes
A sprinkle of extra chives, a scattering of sunflower seeds, or a final crumble of gorgonzola right before serving makes this Balsamic Steak Salad look just as good as it tastes. For added flair, a few grinds of cracked black pepper or a drizzle of really good balsamic glaze sends it over the top.
Side Dishes
While this salad easily stands alone, crusty bread—the kind that soaks up every last drop of dressing—is always a hit on the side. For something extra refreshing, a light soup or chilled gazpacho also makes a wonderful pairing. Or keep it super simple with sparkling water and sliced citrus!
Creative Ways to Present
For a party, arrange everything on a large platter and let guests help themselves “family-style.” If you’re packing for a picnic or lunch, deconstruct the salad—layer greens, steak, and toppings in a jar and keep dressing on the side until ready to eat. Mini versions of Balsamic Steak Salad served in endive leaves or on crostini make stunning appetizers, too.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store the steak, veggies, and dressing separately in airtight containers in the fridge. This way, everything stays fresh and nothing gets soggy, making it easy to toss together when hunger strikes again.
Freezing
While the salad components don’t freeze well, cooked steak can be frozen (sliced, wrapped tightly, and stored up to 2 months). Just avoid freezing the greens, cheese, or tomatoes, since their texture won’t survive the chill.
Reheating
If you want to enjoy your steak warm, gently reheat the slices in a skillet over low heat, just until warmed through. Be careful not to overcook, or you’ll lose those juicy, tender bites that make this salad shine.
FAQs
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Can I grill the steak and corn instead of using the oven?
Absolutely! Grilling both the steak and corn will add an extra smoky, charred flavor that’s incredible in Balsamic Steak Salad. Grill the marinated steak over high heat for about 3–4 minutes per side, and cook the corn on the grates, rotating often, until lightly charred.
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What other cuts of beef can I use?
While flank steak is classic for its rich flavor and tenderness when sliced against the grain, you can also use skirt steak, flat iron steak, or even ribeye if you want something extra decadent.
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How long will the salad keep after assembling?
This Balsamic Steak Salad is best enjoyed fresh, but if needed, you can keep assembled leftovers (without dressing) in the fridge for up to a day. Add the dressing and crunchy toppings right before eating to preserve the texture.
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Can I make the balsamic dressing in advance?
Yes! The balsamic vinaigrette can be made up to a week ahead and kept in a sealed jar in the fridge. Just give it a shake before using, as the ingredients may separate over time.
Final Thoughts
This Balsamic Steak Salad is truly a special dish—packed with bold flavors, gorgeous textures, and an undeniable sense of celebration. I hope you’ll give it a spot on your dinner table and make it your own. Share it with friends, make it for a cozy night in, and let every bite remind you how delicious “salad for dinner” can really be!
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Balsamic Steak Salad Recipe
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 60 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Balsamic Steak Salad is a flavorful and satisfying dish that combines tender marinated flank steak with fresh vegetables and a tangy balsamic dressing. It’s a perfect balance of hearty and healthy ingredients, making it a great choice for a light yet filling meal.
Ingredients
For the Dressing:
- 3/4 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 tsp dried oregano
- 2 cloves garlic, grated
- 1 tsp salt
For the Salad:
- 2 tbsp olive oil, divided
- 1 lb flank steak
- 2 ears corn
- 1 head romaine lettuce
- 1 pint cherry tomatoes, halved
- 2 small cucumbers, cut into discs
- 1/2 cup pickled red onions, homemade pickled onions or store-bought
- 1/2 cup gorgonzola cheese crumbles
- 1/4 cup fresh chives, finely chopped
- 1/3 cup sunflower seeds
Instructions
- Marinate the Steak: Whisk together the balsamic vinegar, Dijon mustard, olive oil, lemon juice, oregano, garlic, and salt. Pour a portion over the flank steak and marinate for 30 minutes.
- Cook the Steak: Heat olive oil in a skillet, cook the steak for 3-4 minutes on each side until the internal temperature reaches 135°F. Let it rest for 10 minutes before slicing.
- Prepare the Corn: Rub the corn with olive oil, bake at 375°F for 25 minutes, then broil for color if desired.
- Assemble the Salad: Plate lettuce, corn, tomatoes, cucumbers, pickled onions, cheese, sliced steak, sunflower seeds, chives, and dress with the remaining dressing. Season with salt and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
