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.

Course Main Course, Salad

Cuisine American

Keyword grilled steak salad

Prep Time 20

Cook Time 10

Marinating Time 3

Total Time 30

Servings

Calories 630kcal

Author Julia

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

US Customary - Metric

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