Description
Grilled steak salad with balsamic dressing and blue cheese—flavorful, protein-packed, and easy. Discover how to make this summer-perfect dish.
Ingredients
For the Steak:
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1 ¼ pounds flank or hanger steak
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1 ½ teaspoons kosher salt
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½ teaspoon ground black pepper
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2 tablespoons balsamic vinegar
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1 tablespoon olive oil
For the Salad:
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1 large red onion, cut into ½-inch rings
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1 pint cherry tomatoes, halved
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3 cups chopped mixed greens (romaine, spinach, or other lettuce)
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3 cups arugula
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4 ounces crumbled blue cheese, divided
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Olive oil, for brushing
For the Dressing:
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¼ cup balsamic vinegar
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3 tablespoons olive oil
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1 teaspoon Dijon mustard
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1 teaspoon honey
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¾ teaspoon kosher salt (plus more to taste)
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⅛ teaspoon ground black pepper (plus more to taste)
Instructions
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Marinate the Steak: Pat the steak dry. In a bowl or zip-top bag, combine salt, pepper, balsamic vinegar, and olive oil. Add the steak and coat well. Let it rest at room temperature for 30 minutes or refrigerate overnight.
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Prepare the Vegetables: Slice red onion into rings and brush both sides with olive oil. Halve the cherry tomatoes.
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Make the Dressing: Whisk balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until smooth.
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Grill: Preheat grill or broiler to medium-high (425–450°F). Grill or broil steak and onion rings until steak reaches 130°F for medium-rare (3–4 minutes per side). Cook longer for more doneness if preferred. Rest steak for 5 minutes.
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Assemble the Salad: In a large bowl, mix greens, arugula, tomatoes, half the cheese, and grilled onions (separated into rings). Drizzle with dressing and toss.
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Serve: Slice steak thinly across the grain and place on top or beside the salad. Sprinkle with remaining blue cheese and serve.