Get ready for a mouthwatering adventure with our Grilled Balsamic Marinated Steak Salad! Imagine juicy slices of steak infused with the rich flavors of balsamic, perfectly grilled to charred perfection. Tossed together with fresh spinach leaves that add a hint of earthiness, plump cherry tomatoes that burst with sweetness, and creamy crumbles of feta cheese that bring a tangy twist to every bite.
It's like a flavor explosion in a bowl, making salad the star of the show. Who said salads were boring? Get ready to savor every forkful of this hearty and vibrant delight!
Top it all off with a drizzle of balsamic glaze that enhances the steak's marinade and adds a touch of sweetness to the ensemble. The warm, savory essence of the grilled meat contrasts beautifully with the cool, crisp textures of the veggies and the creamy indulgence of the feta. It's not just a salad – it's a symphony of flavors and textures that dance on your taste buds. Whether you're looking for a satisfying lunch or a delightful dinner option, this Grilled Balsamic Marinated Steak Salad is here to redefine your salad game and leave you craving more with every bite. Who knew salads could be this exciting?
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 30 minutes (+ time to marinate)
Cook time: 15-20 minutes*
Serves: 4
Jump to:
- Ingredients needed to make Grilled Balsamic Marinated Steak Salad!
- How to make Grilled Balsamic Steak Salad with Spinach, Cherry Tomatoes, and Feta Cheese
- Variations on the Grilled Balsamic Steak Salad with Spinach, Cherry Tomatoes, and Feta Cheese recipe
- Equipment used in making Grilled Balsamic Steak Salad with Spinach, Cherry Tomatoes, and Feta Cheese
- Storage
- Top tips for making Grilled Balsamic Steak Salad with Spinach, Cherry Tomatoes, and Feta Cheese
- Related
- Pairing
- How to: Grilled Balsamic Steak Salad with Spinach, Cherry Tomatoes, and Feta Cheese
Ingredients needed to make Grilled Balsamic Marinated Steak Salad!
Steak & Marinade Ingredients:
- 1 T. Dijon mustard
½ c. Balsamic vinegar
¼ c. Olive oil
3 Garlic cloves, thinly sliced
1 t. Dried basil - Sea salt and black pepper, to taste
1 lb. Sirloin steak
- Salad & Dressing Ingredients:4 c. Baby spinach
- 1 Medium red onion, thinly sliced
- 2 c. Cherry tomatoes, halved (multi-colored recommended for visual appeal)
- 1 Medium red or yellow bell pepper, thinly sliced
- 1 lemon, juiced
- 1 T. Extra-virgin olive oil
- 2 oz. feta, crumbled
- Sea salt and black pepper, to taste
How to make Grilled Balsamic Steak Salad with Spinach, Cherry Tomatoes, and Feta Cheese
- Make marinade by combining mustard, balsamic vinegar, olive oil, garlic, and basil in a large shallow pan. Add sea salt and pepper to taste. Whisk to combine.
- Season steak with black pepper and add to the marinade. Turn steak with tongs a few times to ensure steak is evenly coated with the marinade.
- Marinate for at least 30 minutes at room temperature or up to 10 hours in the refrigerator.
- Heat an outdoor grill to medium heat or grill-pan on the stovetop top on medium-high.
- Remove steak from marinade allowing excess marinade to drip off. Lightly season steak with salt and black pepper on the first side. Grill steak on medium 4-5 minutes. Turn steak, season with salt and black pepper to taste on 2nd side and cook for another 3-5 minutes, or until steak reaches desired level of doneness.
- Transfer to a platter and let rest 10 minutes before slicing.
- Meanwhile, in a large salad bowl, add baby spinach, red onion, cherry tomatoes, and pepper. Gentle toss then add lemon juice and extra-virgin olive oil. Season with salt, and black pepper to taste and toss again.
- Transfer the salad to serving plates and top with sliced steak and crumbled feta. Enjoy!
Variations on the Grilled Balsamic Steak Salad with Spinach, Cherry Tomatoes, and Feta Cheese recipe
Here are 10 exciting variations to keep things fresh:
- Citrus Twist: Swap spinach for arugula, add orange segments, candied pecans, and goat cheese for a zesty kick.
- Mediterranean Delight: Incorporate Kalamata olives, cucumbers, red onions, and a sprinkle of oregano for a Mediterranean flair.
- Tropical Fusion: Introduce grilled pineapple chunks, avocado slices, macadamia nuts, and a lime-cilantro dressing for a tropical vibe.
- Blueberry Bliss: Mix in fresh blueberries, walnuts, red onion rings, and blue cheese crumbles for a burst of sweet and tangy.
- Steakhouse Classic: Stick to the original but add crispy bacon bits, hard-boiled egg slices, and a creamy ranch dressing.
- Asian Fusion: Swap feta for crumbled sesame ginger tofu, add edamame, mandarin oranges, and a sesame-soy vinaigrette.
- Tex-Mex Twist: Go southwestern with black beans, corn kernels, diced avocado, and a chipotle-lime dressing.
- Caprese Upgrade: Replace feta with fresh mozzarella, add basil leaves, and drizzle with balsamic reduction for a Caprese twist.
- Greek Goddess: Amp up the Mediterranean vibe with artichoke hearts, roasted red peppers, cucumber, and tzatziki dressing.
- Rancher's Dream: Opt for romaine lettuce, grilled steak strips, cornbread croutons, cheddar cheese, and a creamy ranch drizzle.
Mix and match these variations to suit your mood and taste – the possibilities are as endless as your appetite! 🥗🍴
Equipment used in making Grilled Balsamic Steak Salad with Spinach, Cherry Tomatoes, and Feta Cheese
Grill Pan
Outdoor Grill
Platter
pan
Storage
You can store the Grilled Balsamic Marinated Steak Salad with Spinach, Cherry Tomatoes, and Feta Cheese in the fridge for around 2 to 3 days. However, there are a few tips to ensure its freshness:
- Keep Ingredients Separate: If possible, store the grilled steak separately from the greens and other veggies. This prevents the salad from becoming soggy.
- Dressing on the Side: If you're planning to store the salad for a longer period, keep the dressing on the side and add it just before serving to maintain the salad's crispness.
- Use Airtight Containers: Store the salad in airtight containers to prevent moisture and odors from affecting the flavors.
- Layer Wisely: If you must store all the components together, layer the sturdier ingredients (like the steak and tomatoes) at the bottom, followed by the greens, and place the cheese on top to minimize contact with moisture.
Remember, while the salad might still be safe to eat after a few days, the freshness and texture can deteriorate over time. Enjoy it at its best within the initial 2 to 3 days for the tastiest experience!
Top tips for making Grilled Balsamic Steak Salad with Spinach, Cherry Tomatoes, and Feta Cheese
Here are 10 top tips to rock your Grilled Balsamic Marinated Steak Salad game:
- Marinate Marvelously: Let your steak soak in the balsamic marinade for at least 30 minutes to infuse those flavor fireworks.
- Temperature Matters: Preheat the grill to medium-high for a perfect sear on your steak, creating that crave-worthy char.
- Patience is Key: Allow the steak to rest for a few minutes after grilling. It helps the juices redistribute, keeping it tender and juicy.
- Slice with Precision: Cut your steak against the grain to ensure maximum tenderness in every bite.
- Dress it Up: Drizzle that balsamic glaze right before serving to elevate the flavors and make your salad Instagram-worthy.
- Go for Mix 'n' Match Greens: Feel free to swap spinach for your preferred greens like arugula, kale, or even a spring mix.
- Chunk Up the Cheese: Instead of crumbles, try cutting your feta into bite-sized chunks for a delightful cheesy surprise.
- Veggie Variety Rules: Experiment with different veggies like roasted red peppers, sliced cucumbers, or even grilled zucchini.
- Texture Tease: Add crunch with some toasted nuts or seeds – think almonds, pine nuts, or sunflower seeds.
- Dress It Up, But Don't Drench: Use dressings sparingly; you want to complement, not overpower, those fantastic flavors.
Now you're armed with the know-how to create a sensational Grilled Balsamic Marinated Steak Salad that'll have everyone asking for seconds! 🥩🥗👩🍳
Related
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Pairing
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How to: Grilled Balsamic Steak Salad with Spinach, Cherry Tomatoes, and Feta Cheese
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Get ready for a mouthwatering adventure with our Grilled Balsamic Marinated Steak Salad! Imagine juicy slices of steak infused with the rich flavors of balsamic, perfectly grilled to charred perfection. Tossed together with fresh spinach leaves that add a hint of earthiness, plump cherry tomatoes that burst with sweetness, and creamy crumbles of feta cheese that bring a tangy twist to every bite.
Ingredients
Steak & Marinade Ingredients:
1 T. Dijon mustard
½ c. Balsamic vinegar
¼ c. Olive oil
3 Garlic cloves, thinly sliced
1 t. Dried basil
Sea salt and black pepper, to taste
1 lb. Sirloin steak
Salad & Dressing Ingredients:
4 c. Baby spinach
1 Medium red onion, thinly sliced
2 c. Cherry tomatoes, halved (multi-colored recommended for visual appeal)
1 Medium red or yellow bell pepper, thinly sliced
1 lemon, juiced
1 T. Extra-virgin olive oil
2 oz. feta, crumbled
Sea salt and black pepper, to taste
Instructions
-
Make marinade by combining mustard, balsamic vinegar, olive oil, garlic, and basil in a large shallow pan. Add sea salt and pepper to taste. Whisk to combine.
-
Season steak with black pepper and add to the marinade. Turn steak with tongs a few times to ensure steak is evenly coated with the marinade.
-
Marinate for at least 30 minutes at room temperature or up to 10 hours in the refrigerator.
-
Heat an outdoor grill to medium heat or grill-pan on the stovetop top on medium-high.
-
Remove steak from marinade allowing excess marinade to drip off. Lightly season steak with salt and black pepper on the first side. Grill steak on medium 4-5 minutes. Turn steak, season with salt and black pepper to taste on 2nd side and cook for another 3-5 minutes, or until steak reaches desired level of doneness.
-
Transfer to a platter and let rest 10 minutes before slicing.
-
Meanwhile, in a large salad bowl, add baby spinach, red onion, cherry tomatoes, and pepper. Gentle toss then add lemon juice and extra-virgin olive oil. Season with salt, and black pepper to taste and toss again.
-
Transfer the salad to serving plates and top with sliced steak and crumbled feta. Enjoy!
Notes
This beautiful steak salad tastes every bit as wonderful as it looks! It is simple and satisfying making it a fantastic meal to enjoy all year long, indoors or out. To make life even easier, it is also very simple to plan ahead and grill an extra steak one night so you can enjoy grilled steaks and corn one evening for dinner and in this gorgeous salad the next evening.
Plain olive oil has a higher smoke point than extra virgin olive oil. Therefore, plain olive oil is recommended over extra virgin olive oil for the steak due to the grilling temperature in this recipe. A nice extra virgin olive oil is called for in the salad for maximum flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
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