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Steak Salad with Balsamic-Vinegar Dressing and Grilled Onions Recipe

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3.9 from 12 reviews

This flavorful steak salad combines perfectly grilled flank steak with charred red onions, fresh cherry tomatoes, and a mix of greens, all tossed in a tangy balsamic dressing and finished with crumbled blue cheese. Ideal for a satisfying, protein-packed meal with fresh and vibrant flavors.

  • Total Time: 56 minutes
  • Yield: 4 servings

Ingredients

Steak and Marinade

  • 1 1/4 pounds flank steak (skirt steak, or hanger steak)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil

Vegetables

  • 1 large red onion
  • 1 pint cherry tomatoes
  • 3 cups mixed greens (chopped romaine, spinach, or lettuces of choice)
  • 3 cups arugula

Dressing

  • 1/4 cup balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3/4 teaspoon kosher salt (plus additional to taste)
  • 1/8 teaspoon ground black pepper (plus additional to taste)

Other

  • 4 ounces crumbled blue cheese (such as gorgonzola, divided)
  • Extra virgin olive oil (for grilling the onion)

Instructions

  1. Marinate: Pat the steak dry with paper towels. Place the steak in a large zip-top bag or bowl, add salt, pepper, balsamic vinegar, and olive oil. Seal and turn to coat the steak evenly. Let it marinate at room temperature for 30 minutes or refrigerate overnight.
  2. Prep the Vegetables: Slice the red onion into 1/2-inch thick rings and lightly brush each side with olive oil. Cut the cherry tomatoes in half to prepare for the salad.
  3. Make the Dressing: In a medium bowl or large measuring cup, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
  4. Grill the Steak and Onion: Preheat the grill to medium-high heat (425 to 450°F) or preheat the oven broiler. If broiling, line a rimmed baking pan with foil. Remove steak from the marinade, allowing excess to drip off. Grill or broil the steak and onion rings for 3-4 minutes per side until the steak reaches medium-rare (130°F) and onions are charred. Cook longer if a more well-done steak is desired, noting it may become tougher.
  5. Rest the Steak: Transfer the steak to a cutting board and let it rest for at least 5 minutes to retain juices.
  6. Assemble the Salad: In a large bowl, combine mixed greens, arugula, halved cherry tomatoes, half of the crumbled blue cheese, and the grilled onion rings separated.
  7. Toss with Dressing: Pour enough dressing over the salad to moisten and toss gently to coat all ingredients evenly. Divide the salad among plates or present on a large serving platter.
  8. Slice and Serve: Thinly slice the rested steak across the grain into about 1/4-inch wide strips. Place the sliced steak on or alongside the salad. Sprinkle the remaining blue cheese over the top and serve immediately.

Notes

  • Marinate the steak overnight in the refrigerator for deeper flavor and tenderness, if time allows.
  • Use an instant-read thermometer to check steak doneness precisely.
  • Optional: substitute blue cheese with feta or goat cheese if preferred.
  • For a spicier dressing, add a pinch of red pepper flakes or a dash of hot sauce.
  • The salad can be made vegetarian by omitting the steak and adding grilled tofu or roasted chickpeas.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://avascooking.com/steak-salad-with-balsamic-vinegar-dressing-and-grilled-onions-recipe/