If you’re on the lookout for a vibrant and deeply satisfying meal that’s both refreshing and packed with flavor, this Balsamic Steak Salad Recipe is an absolute winner. Combining tender sirloin steak marinated in tangy balsamic vinaigrette with crisp salad greens, juicy cherry tomatoes, and creamy mozzarella, every bite bursts with a rich balance of textures and tastes. It’s the kind of salad that feels indulgent, yet light enough to enjoy anytime, whether for a casual dinner or an impressive lunch with friends. Trust me, once you try this recipe, it will quickly become one of your go-to dishes.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward making your Balsamic Steak Salad Recipe shine. Each one brings its own unique flair to the dish—from the juicy, caramelized steak to the fresh, colorful vegetables and that irresistibly creamy cheese. It’s a harmony of flavors and textures you’ll love.
- Balsamic vinaigrette: This is the star marinade and dressing that provides the perfect balance of acidity and sweetness to brighten the whole salad.
- Sirloin steak (3/4 pound): Choose a good quality cut for juicy, flavorful meat that holds up beautifully when sliced thin.
- Mixed salad greens (6 cups): A variety of greens adds fresh crunch and a touch of earthiness to complement the rich steak.
- Cherry tomatoes (10, halved): Their natural sweetness and juiciness bring color and a burst of freshness.
- Mozzarella cheese (8 ounces, cubed): Soft and creamy, it adds smooth richness to every forkful.
- Red onion (1/2 medium, thinly sliced): Offers a mild sharpness and vibrant purple hue that livens the salad visually and in taste.
- Fresh basil: Fragrant and aromatic, basil leaves elevate the salad with their subtle herbal notes.
How to Make Balsamic Steak Salad Recipe
Step 1: Marinate the Steak
Start by placing your sirloin steak in a zip top bag, then pour in a generous 1/4 cup of balsamic vinaigrette. Press out as much air as possible and seal the bag tightly to ensure every inch of the steak is coated in that tangy marinade. Refrigerate for at least 8 hours, or overnight if possible—this step infuses the meat with deep, vibrant flavors and keeps it wonderfully tender.
Step 2: Cook the Steak to Perfection
Once marinated, remove the steak from the bag and discard any leftover marinade. Whether you’re firing up the grill or heating a skillet, cook the steak to your preferred doneness by using an internal temperature probe: 120º to 130º F for rare, 130º to 140º F for medium rare, 140º to 150º F for medium, and 150º to 160º F for medium well. Searing the steak perfectly locks in juices and creates a luscious crust that contrasts beautifully with the salad.
Step 3: Rest the Steak
After cooking, let the steak rest for a few minutes. This crucial pause allows the juices to redistribute, ensuring the meat stays moist and flavorful when you slice it. Meanwhile, you can prepare the rest of the salad ingredients to save time.
Step 4: Assemble Your Salad
Lay out a bed of mixed greens on a large platter or in a big salad bowl. Add halved cherry tomatoes, cubed mozzarella, and thin slices of red onion, artfully distributing the colors and textures. Slice the steak thinly—about 1/4 inch thick—and arrange it on top of the salad. Finally, scatter fresh basil leaves over everything and drizzle with extra balsamic vinaigrette to tie all those luscious flavors together.
How to Serve Balsamic Steak Salad Recipe
Garnishes
A sprinkle of freshly cracked black pepper or a handful of toasted pine nuts adds an extra layer of flavor and crunch that complements the creamy mozzarella and juicy steak beautifully. You can even add a light dusting of shaved Parmesan for some salty sharpness if you like.
Side Dishes
This salad holds its own but pairs wonderfully with warm crusty bread or garlic focaccia to soak up the vinaigrette. A side of roasted vegetables or a simple soup can round out the meal perfectly for a relaxed dinner setting.
Creative Ways to Present
Consider building individual portions in clear glass bowls for a visually stunning effect that shows off the layers of greens, tomatoes, mozzarella, and steak. Or serve it family-style on a wooden board to inspire sharing and conversation over the meal. Fresh basil leaves can also be tucked into the steak slices for a fresh burst of color and aroma.
Make Ahead and Storage
Storing Leftovers
Any leftover salad should be kept separate from the dressing to prevent sogginess. Store the steak slices and salad components in airtight containers in the fridge, then drizzle with dressing just before serving to maintain crispness.
Freezing
This salad does not freeze well due to the fresh greens and tomatoes, which can become mushy. However, you can freeze leftover cooked steak separately if you wish, and thaw it for use in other recipes.
Reheating
If you want to enjoy the steak warm again, gently reheat it in a skillet over medium-low heat to avoid overcooking. Add the steak back onto freshly prepared greens afterwards for the best texture and flavor.
FAQs
Can I use a different type of steak for this Balsamic Steak Salad Recipe?
Absolutely! While sirloin is a great choice for balance of flavor and tenderness, ribeye or flank steak can also work wonderfully depending on your taste and budget.
How long should I marinate the steak?
For the best flavor penetration, marinate the steak for at least 8 hours or overnight. If you’re short on time, even an hour or two can add some nice zest, but longer marination really elevates the dish.
Can I make this salad vegan or vegetarian?
To keep the hearty feel while making it vegetarian, substitute the steak with grilled portobello mushrooms or marinated tofu, and replace mozzarella with a plant-based cheese alternative. The balsamic vinaigrette remains a perfect complement.
What’s the best dressing to use with this salad?
Since balsamic vinaigrette is used both for marinating and dressing, it’s ideal to choose a high-quality vinaigrette that’s balanced in sweetness and acidity to bring the whole salad together.
How should I slice the steak for the salad?
Slice the steak thinly—about 1/4 inch thick—against the grain. This keeps each bite tender and ensures the steak blends effortlessly with the fresh salad ingredients.
Final Thoughts
There’s something truly special about this Balsamic Steak Salad Recipe that keeps me coming back to it time and again. The combination of juicy, perfectly marinated steak with crisp, fresh salad components makes every meal feel like a celebration. I hope you enjoy creating and savoring this dish just as much as I do. Give it a try—you might just discover your new favorite salad!
Print
Balsamic Steak Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 8 hours 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This Balsamic Steak Salad is a flavorful and vibrant dish featuring tender marinated sirloin steak served over mixed greens with cherry tomatoes, mozzarella cheese, thinly sliced red onions, and fresh basil, all drizzled with tangy balsamic vinaigrette. Perfect for a light yet satisfying meal, it combines fresh ingredients with a perfectly cooked steak for a balanced and delicious salad.
Ingredients
Balsamic Vinaigrette
- 1/4 cup balsamic vinaigrette (for marinade)
- Additional balsamic vinaigrette for dressing, as needed
Steak and Salad
- 3/4 pound sirloin steak
- 6 cups mixed salad greens
- 10 cherry tomatoes, halved
- 8 ounces mozzarella cheese, cubed
- 1/2 medium red onion, thinly sliced
- Fresh basil leaves, for garnish
Instructions
- Marinate the steak: Place the sirloin steak in a zip-top bag and pour in 1/4 cup of balsamic vinaigrette. Remove as much air as possible from the bag and seal it tightly. Massage the marinade into the steak to coat thoroughly. Refrigerate and let the steak marinate for about 8 hours or overnight to build flavor.
- Cook the steak: Remove the steak from the marinade and discard the bag and leftover marinade. Cook the steak using a grill or skillet over medium-high heat until it reaches your desired level of doneness. Use an internal temperature probe to check: Rare (120ºF – 130ºF), Medium Rare (130ºF – 140ºF), Medium (140ºF – 150ºF), Medium Well (150ºF – 160ºF).
- Rest the steak: Remove the cooked steak from heat and let it rest for several minutes to allow the juices to redistribute, ensuring juicy and tender slices.
- Prepare the salad: On a large platter or salad bowl, spread out the mixed salad greens evenly. Scatter halved cherry tomatoes, cubed mozzarella cheese, and thinly sliced red onion on top.
- Assemble the salad: Slice the rested steak into 1/4-inch thick slices and arrange the slices over the salad evenly. Garnish with fresh basil leaves.
- Serve: Drizzle additional balsamic vinaigrette over the salad or serve it on the side for added flavor. Serve immediately.
Notes
- Marinating the steak overnight enhances the flavor and tenderness but at least 2 hours is recommended if short on time.
- Use a meat thermometer to achieve precise doneness and avoid overcooking.
- Fresh mozzarella is preferred for a creamy texture—drain excess moisture before cubing.
- For a gluten-free option, ensure the balsamic vinaigrette and marinade do not contain gluten-containing additives.
- Can substitute sirloin steak with flank or ribeye depending on preference.
