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Steak Salad with Balsamic Vinaigrette Dressing is an incredibly flavorful steak salad, loaded with tender & juicy steak, your favorite greens, veggies and croutons, then drizzled with a super easy and quick balsamic vinaigrette dressing.
Steak Salad with Balsamic Dressing:
I make and eat a lot of salads during the summertime and this Steak Salad with Balsamic Vinaigrette Dressing is an all-time favorite! Adding a protein, like steak, is a great way to get a refreshing summer meal on the table in one dish that will keep everyone full and satisfied.
The homemade balsamic vinaigrette complements every part of it perfectly!
This grilled steak salad is great for lunch or dinner and perfect for entertaining because it is GORGEOUS and simple to make!
Steak Salad with Balsamic Vinaigrette Ingredients:
Let’s talk about the ingredients that go into this salad, dressing and all. If desired, you can make adjustments as you see fit.
Steak– I used Ribeye steak. You can use a variety of lean beef cuts for this steak salad recipe. Flank steak, filet mignon, skirt steak, hanger steak, sirloin steak, or flat iron steak would all work well.
Mixed Greens– Use any of your favorite greens here! Mixed greens, chopped romaine lettuce, spinach, or another variety will all work well for this salad and add fiber.
Tomatoes– heirloom cherry tomatoes are my favorite, love how their color pops against the greens.
Cucumbers– I always use mini cucumbers in my salads.
Avocado– use a ripe avocado and slice!
Red onion– adds color and flavor!
Croutons– Extra crunch
Steak seasonings– A simple mix of salt, pepper, and olive oil. Rubbed well on both sides of the steak, which helps tenderize the meat.
Best Steak Salad Dressing– This salad uses a light dressing made from 3 ingredients: olive oil, balsamic vinegar and salt.
How to Make Balsamic Steak Salad:
How to Grill a Ribeye Steak?
Heat Grill: Heat your grill to medium-high heat.
Season Steak: Season the ribeye with salt and pepper on both sides, and rub with olive oil.
Cook: Place your steak on the grill and cook with lid closed on each side for 5-6 minutes, or until the steaks reach the desired level of doneness.
Let Sit: Remove the ribeye from the grill and let it sit. Don’t cut it until you’re ready to assemble the salad.
The best way to measure the doneness of your steak is to check the internal temperature.
- Rare is 120-130 °F internally.
- Medium-rare is130-135 °F internally.
- Medium is 135-145 °F internally.
- Medium-well is 145-155 °F internally.
- Well-done is 155-165 °F internally.
Make the Balsamic Vinaigrette:
Add balsamic vinegar, olive oil, salt and pepper to a bowl and whisk until combined. Set the dressing aside.
This simple balsamic vinaigrette is a favorite of mine and goes well with any other kind of salad. For this steak salad recipe, I have included the exact quantities you need to make the dressing.
However, you can always make it in a larger batch and store it in the fridge. It will come handy when you’re in the mood for a salad again. Balsamic vinaigrette will keep well when stored in fridge in an air tight jar for at least 3 weeks.
Assembling this Steak Salad with Balsamic Vinaigrette
Now, it’s time to assemble the salad!
Start by adding spring mix on the bottom, tomatoes, cucumbers, avocados, red onions, & croutons. Pour the dressing and toss well to coat.
Pour the dressing and toss well to coat.
Thinly slice the steak against the grain and add it to the salad. DIG IN!
Tips for Grilling the Best Steak?
If you are new to cooking steak and feel intimidated, here are a few tips that might help.
I grill the steak for maximum flavor, but you can also cook it on stove top.
- Pick a steak that is at least 3/4 inch thick. The thicker the better!
- Season the steak on both sides with olive oil, salt and pepper.
- Preheat the grill before adding the steak.
- Use a meat thermometer so you don’t overcook it.
- Let the meat rest before slicing. It’s a good idea to let your steak rest for at least 5 minutes before slicing it up – or in this case, until you’re ready to assemble the salad. This allows the juices incorporate and absorb more flavor from the seasonings.
- Slice the meat against the grain (the muscle fibers in the meat). This ensures tenderness in every bite!
- Instead of whisking the salad dressing in a small bowl, use a mason jar, add all the ingredients, close the lid and shake shake shake, until well combined. This is especially helpful when you end up with some left over dressing.
I love grilling recipes, like this steak salad, steak kabobs, kafta kabobs, and Picanha. They’re fun, easy, delicious, and make a great dinner for Memorial Day through Labor Day and beyond. However, if grilling is not an option, you can use your air fryer, like this Air Fryer Skirt Steak or Air Fryer Steak Bites.
- To Store. Refrigerate leftover salad in an airtight storage container for up to 3 days. If possible, store the steak, salad, and dressing separately.
- To Reheat. Gently rewarm steak in a skillet on the stovetop over medium-low heat or in the microwave.
- To Freeze. Leftover steak can be frozen in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Sides to Serve with Steak Salad
- Vegetables: like my Air Fryer Asparagus or Air Fryer Zucchini Chips.
- Fries. Steak and fries are delicious together! Try this salad my Air Fryer French Fries, Air Fryer Carrot Fries, and Air Fryer Zucchini Fries.
- Soup. Serve this salad with Red Lentil Soup, Lentil Soup with Pasta or 15 Bean Soup.
- Mashed Potatoes: This Cream Cheese Mashed Potatoes would be tasty with this salad.