Steak Salad

5 from 4 votes

The best steak salad recipe includes marinated, grilled flank steak, fresh vegetables, crispy fried onions, crumbled blue cheese, and a homemade creamy balsamic vinaigrette!

Course Dinner, Lunch

Cuisine American

Keyword flank steak salad, grilled steak salad, steak salad, steak salad marinade

Prep Time 30

Cook Time 8

Resting and Marinating Time 40

Total Time 1 18

Servings people

Calories 519kcal

Author Blair Lonergan

Ingredients

FOR THE GRILLED STEAK

1 flank steak (about 1 ½ - 2 lbs.)
¼ cup Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper

FOR THE CREAMY BALSAMIC DRESSING

3 tablespoons balsamic vinegar
3 tablespoons mayonnaise
1 tablespoon water
2 teaspoons light brown sugar
2 cloves garlic, minced or pressed (about 1 teaspoon)
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
Kosher salt and freshly-ground black pepper, to taste

FOR THE SALAD

6 cups chopped Romaine lettuce, baby spring greens, arugula, or other greens of choice
2 cups halved cherry tomatoes
½ red onion, finely diced
1 English cucumber, halved lengthwise and thinly sliced
½ cup crumbled blue cheese
Crispy fried onions, to taste (optional)

Instructions

MARINATE THE STEAK

In a small bowl, whisk together Worcestershire sauce, brown sugar, and Dijon mustard. Place the steak in a large zip-top plastic bag or shallow dish and pour marinade over top. Squeeze air out of the bag and seal to close or cover the dish. Gently toss to coat the beef in the marinade. Refrigerate for at least 30 minutes, or up to 24 hours.

PREPARE THE DRESSING

In a small bowl or measuring cup, whisk together balsamic vinegar, mayonnaise, water, brown sugar, garlic and mustard. While continually whisking, gradually stream in the olive oil until the ingredients are completely combined. Season with salt and pepper, to taste. Set aside while you prepare the remaining ingredients, or refrigerate in an airtight container or jar for up to 1 week.

GRILL THE STEAK

After at least 30 minutes in the refrigerator, remove the steak and discard the marinade. Wipe excess marinade off of the steak by patting it with paper towels. Season the meat on both sides with the garlic powder, salt and pepper. Allow to stand at room temperature for 20-30 minutes before grilling. This will ensure even cooking.
Lightly brush or spray the steak with oil. Preheat your grill for high direct heat (about 450° F). Grill the steak covered for about 5 minutes. Turn and cook covered for about 3-4 more minutes, or until the meat reaches the desired level of doneness. Baste with a little bit of the prepared balsamic dressing during the final few minutes, if desired. Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium. Allow to rest for 10-15 minutes. Always slice flank steak thinly against the grain (perpendicular to those long fibers that you see). This will result in tender (rather than chewy) steak.

ASSEMBLE SALAD

Place the lettuce on a large serving tray or on individual plates. Top with the tomatoes, red onion, cucumber, blue cheese, and sliced steak. Drizzle with balsamic dressing. Garnish with crispy fried onions, if desired. Serve immediately.

Video

Notes

Swap out the blue cheese and use another cheese instead. Goat cheese, crumbled feta, or freshly-grated Parmesan would all work well, too.

If you prefer, you can substitute with another type of dressing. Homemade buttermilk ranch would be delicious, or try pepper jelly vinaigrette for a little bit of heat, a classic Caesar dressing, this easy creamy Caesar dressing (without anchovies), a simple red wine vinegar salad dressing, or Dijon vinaigrette.

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