Let Me Tell You About This Salad (Story Time)
Okay, so picture this: it’s late June, my neighbor’s dog is barking at the mailman (again), and I’m standing by my grill, flipping steak and trying not to burn my eyebrows off. I first whipped up this Grilled Balsamic Steak Salad with Arugula on a whim, mostly because I needed to use up some sad-looking arugula and, honestly, steak just makes everything feel a bit fancy even when you’re in your backyard wearing old gym shorts. My cousin once told me this salad “tastes like summer if summer went to culinary school.” I dunno about all that, but it definitely tastes like something I’d want after a long, sticky day. The balsamic drizzle is so good, I kind of want to put it on everything (probably not ice cream though. Or maybe?).
Why You'll Love This Salad (Or At Least, Why I Do)
I make this bowl of goodness when I’m craving something hearty but I also need to convince myself that I’m eating healthy. My family goes crazy for this because, well, steak. Enough said. But also because the peppery arugula cuts through the richness in a way that’s kind of magic. It’s become sort of my unofficial potluck hero—except for that one time I totally forgot to marinate the steak and it was... let’s just say, chewy. Learn from my mistakes, okay?
Here's What You'll Need (Substitutions Welcome)
- 1 lb (450g-ish) flank steak (or sirloin works too—sometimes I use whatever’s on sale. My grandmother always insisted on using ribeye, but honestly, any decent cut will do the trick)
- 5 cups arugula (that’s like two big handfuls, but I won’t judge if you add more. Baby spinach is great if you’re out of arugula)
- 1 cup cherry tomatoes, halved (or grape tomatoes, or, you know, whatever tomatoes look edible)
- ½ red onion, thinly sliced (yellow works in a pinch; I sometimes quick-pickle it if I’m feeling fancy)
- ¼ cup shaved Parmesan (I’ve also used feta in a moment of desperation, not bad!)
- Olive oil—about 3 tbsp, but I usually just eyeball it
- 2 tablespoon balsamic vinegar (I really like this one from this Serious Eats roundup)
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced (but sometimes I forget)
- Salt and black pepper (go wild, I do)
How I Make It (You Can Too)
- Marinate Your Steak: In a bowl, whisk together 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, Dijon, garlic, salt, and pepper. Toss the steak in there and let it hang out for at least 30 minutes. Overnight is best, but, let’s be real, sometimes you just want dinner sooner.
- Fire Up the Grill (or a Grill Pan): Heat it up to high. Don’t stress if you don’t have a grill—honestly, I’ve done this on a cast iron skillet and it’s still good. Cook the steak about 4-5 minutes per side for medium-rare. This is where I usually sneak a taste when no one’s looking. Let it rest for 5-10 minutes (seriously, don’t skip this or you’ll end up with a juicy cutting board and dry steak).
- Throw Together the Salad: In a big ol’ bowl, toss the arugula, tomatoes, onion, and most of the Parmesan. Pour in the remaining olive oil and balsamic, sprinkle a bit more salt and pepper. Taste it. (On second thought, maybe wait ‘til you’ve added the steak, but you do you.)
- Slice and Serve: Slice the steak thinly—across the grain, unless you like gnawing. Lay it on top of the salad, sprinkle with the rest of the cheese, and drizzle any resting juices over everything. Don’t worry if it gets a bit messy, that’s half the fun.
Notes From My Many Attempts (Some Fails Included)
- If you’re in a hurry, skip the marinate and just season the steak really well. It’s not the same, but life’s too short.
- I’ve tried this with blue cheese. It was... interesting, but not for me. Feel free to prove me wrong!
- Oh, and if you accidentally scorch the steak a bit, just call it “smoky flavor.” Works every time.
Mixing It Up (Because Why Not?)
One time, I swapped out arugula for baby kale—pretty good, actually. I also tried adding grilled peaches after seeing it on a Bon Appétit recipe; my husband thought it was weird, but I kinda liked it. Tried it with tofu slices once for my veggie friend—let’s just say we both agreed to stick to the original next time.
What You’ll Need (And What to Do If You Don’t Have It)
- Grill or grill pan (a regular heavy skillet works if you’re desperate—I’ve been there)
- Sharp knife (steak hates a dull blade, believe me)
- Big salad bowl (or a giant mixing bowl, or even that old popcorn bowl, honestly)
How Long Does It Last? (Not Long at My House)
You can store leftovers in the fridge for a day or two, but the greens will wilt a bit. Actually, I think this tastes better the next day—if you keep the steak and salad separate. Though honestly, in my house it never lasts more than a day!
How I Like to Serve It (Just Me?)
I usually pile it onto a big platter and let everyone dig in family-style. Sometimes I throw some crusty bread on the side to mop up the leftover dressing. My kids swear by eating the steak pieces first, then the salad. To each their own, right?
Lessons Learned (AKA, Don’t Do What I Did)
- Let the steak rest. I once tried rushing this step and regretted it because all the good stuff ended up on the plate instead of in my mouth.
- Don’t overdress the greens—wilt city.
- Slice the steak thinly, across the grain. If you forget, it’s a workout for your jaw.
FAQ: Stuff People Actually Ask Me
- Can I use a different green? Oh, absolutely! Baby spinach is lovely. Romaine in a pinch (not my fav, but who’s judging).
- What if I don’t have balsamic vinegar? I’ve used red wine vinegar in a pinch. Not quite the same, but works!
- Is this gluten-free? Yup, as long as your mustard and cheese are safe (they usually are, but labels are sneaky sometimes).
- How do I make this for a crowd? Just double (or triple) everything, and maybe have someone else man the grill if you’re easily distracted like me.
Oh, and before I forget—if you’re ever in doubt about grilling, this guide from The Kitchn has saved my bacon (well, steak) more than once. Anyway, hope you love this as much as I do, or at the very least, come away with a good story. Happy grilling!
Ingredients
- 1 lb (450g) flank steak
- 6 cups fresh arugula
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ¼ cup crumbled feta cheese
- 2 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
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1Preheat grill to medium-high heat. Season the flank steak with salt and black pepper on both sides.
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2Grill the steak for 5-7 minutes per side, or until desired doneness is reached. Remove from grill and let rest for 5 minutes.
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3In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
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4Slice the rested steak thinly against the grain.
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5In a large bowl, combine arugula, cherry tomatoes, and red onion. Drizzle with half of the vinaigrette and toss gently.
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6Top the salad with sliced steak and crumbled feta cheese. Drizzle with remaining vinaigrette and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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