This isn’t just any steak salad—tender, marinated grilled flank steak is sliced over baby greens, arugula, cherry tomatoes, red onions, mozzarella pearls, avocado, and optional pine nuts, all finished with a homemade balsamic glaze.
What Makes This Steak Salad Stand Out
- Flavor-packed steak marinade: I marinate the flank steak in a bold combo of balsamic vinegar, olive oil, soy sauce, Dijon mustard, garlic, and oregano. It adds deep flavor and tenderizes the meat beautifully—way more than just salt and pepper.
- Homemade balsamic glaze: I reduce balsamic vinegar with honey (or brown sugar) into a thick, glossy glaze. It’s so much better than store-bought and pulls the whole salad together.
- Perfectly grilled steak: I use a hot grill pan and let the steak sear without touching it to create a crust and get great grill marks. Then I rest it properly before slicing it thin against the grain (it shortens the muscle fibers, making the steak more tender and easier to chew).
- Mozzarella pearls + avocado: The creamy mozzarella and diced avocado balance the acidity of the balsamic and the savory steak. It’s a little unexpected but really works.
- Flexible recipe: And it’s easy to scale or customize—add grilled peaches, swap cheeses (use feta or gorgonzola), or use different greens (like spinach or arugula). This grilled steak salad looks gorgeous enough for entertaining but is simple enough for a weeknight dinner.
How to Make Steak Salad (in 4 Easy Steps)
- 1) Marinate the flank steak in olive oil, balsamic vinegar, soy sauce, Dijon mustard, garlic, oregano, salt, and pepper for at least 3 hours or overnight.
- 2) Make the glaze: Simmer balsamic vinegar and honey (or brown sugar) for 12–15 minutes until thickened in a medium saucepan on stovetop. Let cool.
- 3) Grill the steak: Bring steak to room temperature, pat dry, and oil lightly. Heat a grill pan over medium-high for 5 minutes. Grill steak 4–5 minutes per side for medium-rare (130–135°F/55–57°C).
- Let the steak rest for 10 minutes, then slice thinly against the grain.
- 4) Assemble: Layer greens, tomatoes, mozzarella pearls, avocado, and red onions on a platter. Add sliced steak, pine nuts (optional), and drizzle with balsamic glaze. Garnish with fresh basil and serve.
Serving Suggestions
- Crusty Bread or Garlic Bread – Perfect for soaking up any balsamic glaze or steak juices. Try baguette slices or cornbread muffins. Or, make my seeded rye bread or homemade garlic rolls. I also LOVE my spinach ricotta flatbreads with this steak salad!
- Grilled or Roasted Veggies - Corn on the cob, roasted zucchini and bell peppers. Or, try my cheesy baked asparagus with bacon.
- Something Peachy like my peach caprese salad or grilled peaches.
- Potato Salad - choose something fresh like my cilantro-lime potato salad or creamy potato salad with peas.
- Pasta Salad - I recommend my super popular Greek pasta salad or orzo salad.
Storage Tips
- Store separately: Keep leftover sliced grilled steak in an airtight container in the fridge for up to 3–4 days.
- Reheat gently: Reheat steak slices briefly in a hot skillet or microwave. And serve over fresh greens.
- Undressed salad: If you haven’t added dressing or balsamic glaze, you can store the greens, tomatoes, mozzarella, and avocado in a sealed container for 1–2 days. Avocado may brown—add it fresh if possible (or store it separately).
- Dressed salad: Once tossed with glaze, it’s best eaten the same day. The greens will wilt quickly.
- Tip: If you know you’ll have leftovers, store the components separately and assemble just before serving to keep everything fresh!
Grilled Steak Salad
This isn’t just any steak salad—tender, marinated grilled flank steak is sliced over baby greens, arugula, cherry tomatoes, red onions, mozzarella pearls, avocado, and optional pine nuts, all finished with a homemade balsamic glaze.
Ingredients
For the Flank Steak Marinade:
- 1.5 lb flank steak (680 grams)
- 3 tablespoons olive oil (45 milliliters)
- 2 tablespoons balsamic vinegar (30 milliliters)
- 1 tablespoon soy sauce (15 milliliters)
- 1 tablespoon Dijon mustard (15 milliliters)
- 2 cloves garlic ( 6 grams), minced
- 1 teaspoon dried oregano (1 gram)
- ½ teaspoon black pepper (1 gram)
- ½ teaspoon salt (3 grams)
For the Salad:
- 4 cups mixed greens (80 grams) or baby spinach or baby lettuce mix
- 2 cups arugula (40 grams)
- 1 ½ cups red and yellow cherry tomatoes (225 grams), halved
- 1 cup Mozzarella cheese pearls (150 grams)
- 1 large avocado (about 200 grams), large ripe but firm, diced
- ¼ cup red onions (25 grams), thinly sliced
- 2 tablespoons pine nuts (20 grams), toasted (optional)
- fresh basil for garnish
For the Balsamic Glaze:
- 1 cup balsamic vinegar (240 milliliters)
- 2 tablespoons honey (30 milliliters) or brown sugar
Instructions
Marinate the Flank Steak:
- In a medium bowl or zip-top bag, whisk together olive oil, balsamic vinegar, soy sauce, Dijon mustard, garlic, oregano, salt, and pepper. Add the flank steak, ensuring it’s fully coated. Seal and marinate in the refrigerator for at least 3 hours or overnight.
Make the Balsamic Glaze:
- In a small saucepan, combine balsamic vinegar and honey (or brown sugar). Bring to a boil, then reduce heat to low and simmer for 12–15 minutes, stirring occasionally, until the mixture is thick and coats the back of a spoon. Remove from heat and let cool slightly.
Prepare the Steak:
- After marinating for at least 3 hours (or overnight), take the flank steak out of the fridge about 20–30 minutes before cooking to let it come to room temperature. This helps it cook more evenly.
- Pat the steak dry with paper towels. Lightly brush or spray the steak with a bit of olive oil on both sides to prevent sticking.
Grill the Flank Steak:
- Preheat an outdoor grill or large grill pan to medium high. If using a grill pan, place your grill pan on the stove over medium-high heat.
- Allow your grill pan to heat up for a solid 5 minutes. You want the pan to be very hot so the steak sears immediately when it hits the surface.
- Carefully place the steak on the hot grill pan. Don’t move it for the first 4–5 minutes — this will help develop beautiful grill marks and a good crust.
- After 4–5 minutes, flip the steak using tongs and cook the other side for another 4–5 minutes.
- For a medium-rare doneness, aim for an internal temperature of 130–135°F (55–57°C). Adjust cooking time as needed depending on the steak’s thickness.
- FYI, flank steak is best enjoyed medium-rare to medium—cooked any further, it tends to get tough and chewy. Always let it rest for 5–10 minutes before slicing (against the grain!) so the juices redistribute.Medium-rare: 130–135°F (54–57°C)Medium: 140–145°F (60–63°C)Medium-well: 150–155°F (65–68°C)Well-done: 160°F+ (71°C+)
Rest the Steak:
- Once cooked, transfer the steak to a cutting board and cover loosely with foil.
- Let it rest for 10 minutes. This step is crucial — it allows juices to redistribute and keeps the steak juicy.
Slice the Steak:
- Using a sharp knife, slice the flank steak thinly against the grain (perpendicular to the long muscle fibers).
Assemble the Salad:
- On a large platter or individual plates, layer the salad mix. Top with cherry tomatoes, Mozzarella pearls, diced avocado, red onions. Arrange sliced steak on top and sprinkle with toasted pine nuts.
- Spoon or drizzle the thick balsamic glaze generously over the salad. Garnish with fresh basil. Serve immediately.
Nutrition
Nutrition Information
Grilled Steak Salad
Amount per Serving
Calories
630
% Daily Value*
Fat
35
g
54
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
17
g
Cholesterol
111
mg
37
%
Sodium
732
mg
32
%
Potassium
1212
mg
35
%
Carbohydrates
32
g
11
%
Fiber
5
g
21
%
Sugar
22
g
24
%
Protein
45
g
90
%
Vitamin A
1053
IU
21
%
Vitamin C
30
mg
36
%
Calcium
197
mg
20
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
This looks delicious. My question is, how long can the balsamic glaze be stored in the fridge?
Hi Nita! As along as you keep the balsamic glaze separate from the meat in a clean container, you can store it up to one and a half weeks