This quick and healthy Balsamic Steak Salad is loaded with protein, veggies, and flavor!
Mother’s Day brunch has always been a special tradition in our family. My mom loves trying new places, but every few years, we celebrate at this stunning botanical garden that transforms into a restaurant surrounded by blooming spring flowers. It’s one of those rare meals where the setting is just as memorable as the food. Alongside the usual brunch suspects, they serve a balsamic steak salad that’s both filling and flavorful. This recipe is a take on that savory salad.
The beauty of this salad is how it marries the smoky, charred flavor of the steak with crisp greens and vibrant peppers and tomatoes. It’s simple but feels so special; it’s the kind of meal I’d happily eat on Father’s Day, too. So, to my fellow dads out there, this recipe is for you.
The juicy steak complements the tangy balsamic dressing, and the sautéed tomatoes and red peppers add a touch of sweetness. And don’t forget that feta, probably my favorite cheese—its tanginess adds the finishing touch you didn’t know you needed.
While I’ve served this for Sunday lunches and brunches, it also works for weeknight meals. I love recipes that are easy enough to whip up after work but impressive enough to serve to guests. All it takes is a little grilling and a little chopping. Suddenly, you’ve got a restaurant-level dish right at your dining room table. Give it a try!
Is Balsamic Steak Salad Healthy?
Top sirloin is a fairly lean cut rich in protein and iron. While it’s not chicken breast-level low-fat, it’s leaner than most beef cuts. Romaine lettuce (or spinach) adds fiber and vitamins A and K, and the sautéed red peppers and tomatoes provide antioxidants like vitamin C. All this to say, this recipe is pretty darn healthy.
For my dairy-free friends, try swapping out the feta cheese for avocado. It may not have the tang and saltiness, but the creamy avocado complements the steak and dressing quite nicely! For a vegetarian option, replace the steak with a meaty grilled portobello mushroom.
The Instant-Read Thermometer: Your New Grilling Companion
When I first started grilling steak, I felt intimidated by the whole process. I’d watch grill masters on the Food Network char their meat to perfection, while my T-bone would come out drier than the Sahara Desert. It took me some trial and error to realize that I didn’t have the “instinct” that the likes of Aaron Franklin and Myron Mixon did. I needed a thermometer—an instant-read thermometer, to be exact.
These days, you can get an instant-read thermometer for pretty cheap, so there’s no excuse not to add this to your grilling arsenal. It really helps remove the guesswork from grilling, and for this balsamic steak salad, precision is everything. For example, an internal temperature of 130°F gives you a perfectly juicy medium-rare, while 150°F delivers a firm yet flavorful medium-well. You could push it to well-done, but for such lean meat, you risk turning your steak into a doggy chew toy. But hey, to each their own! Seriously, though, whatever temperature you prefer, the instant-read thermometer ensures you’ll get it right every time. It’s a small investment that makes a world of difference!
How To Make Ahead And Store
To save time, feel free to prep the salad up to a day ahead. Simply chop the veggies, mix the dressing, and grill the steak. However, store them separately in the fridge to preserve freshness. When ready to eat, reheat the steak and veggies on the stove and assemble the salad. That said, this dish tastes delicious cold! Whether you eat it right away or save it for later, it should keep in your fridge for about 3 days.
Serving Suggestions
What goes well with this salad? More veggies. I usually like to have a warm side with my salads, and this Easy Cheesy Baked Asparagus adds richness to the meal. Speaking of richness, a warm cup of Cream Cheese Potato Soup also hits the spot. Of course, you don’t have to go the decadent route—this Vegan Split Pea Soup is just as deliciously filling without all the cream. Even a simple carrot soup works with this salad!
Ingredients
- 2 tablespoon balsamic vinegar
- 2 teaspoon red wine vinegar
- 1/2 teaspoon coconut sugar
- 8 ounces top sirloin beef extra fat trimmed
- 1 red pepper thinly sliced
- 1/2 tablespoon olive oil
- 1 Roma tomato chopped
- 1/2 a small red onion sliced
- 1/2 tablespoon minced garlic
- Pinch of sea salt
- 1/2 head romaine lettuce (or spinach)
- 1/2 cup feta cheese
Instructions
- In a small bowl, whisk together the balsamic vinegar, red wine vinegar, and coconut sugar until well combined. Set aside.
- Preheat your grill to high.
- Grill the steak for 2–3 minutes per side or until the internal temperature reaches 130°F for medium-rare. Cover with foil and let rest.
- While the steak grills, heat the olive oil in a medium pan over medium-high heat. Add the sliced red pepper, chopped tomato, and sliced red onion to the pan. Sauté for about 3–5 minutes if you prefer veggies with a bit of crunch, or up to 7 minutes for a softer, more caramelized texture. Stir occasionally.
- Add the minced garlic and a pinch of salt, cooking for an additional 1–2 minutes until fragrant.
- Your steak will probably be done or close to it at this point. Remove it from the grill and cover it with tinfoil to let it rest.
- Divide romaine lettuce and feta evenly between two plates. Top with sautéed veggies.
- Thinly slice the resting steak against the grain and divide it between the plates.
- Drizzle with the balsamic dressing and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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