Elevate your salad game with a Balsamic Steak Salad, featuring tender and flavorful grilled steak paired with fresh spinach, juicy cherry tomatoes, and tangy feta cheese. This vibrant and satisfying dish is a perfect balance of hearty and refreshing flavors that will leave you craving for every bite.
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I know that readers like to skip to the recipe card, but I recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Balsamic Steak Salad
This stunning balsamic steak salad tastes every bit as good as it looks! It’s simple and filling, making it a great dinner to eat all year long, indoors or out.
With just a few ingredients, this dish manages to create a harmonious blend of textures and tastes that will leave you yearning for more!
Enhancing the steak’s presence in this salad are the vibrant additions that surround it.
A bed of baby spinach with slices of crisp red onion lend their distinct sharpness, while multi-colored cherry tomatoes burst with juicy goodness.
A medley of bell peppers adds a delightful crunch, providing a satisfying contrast to the tender steak.
To crown this flavor symphony, crumbles of Feta cheese are delicately sprinkled over the top, adding a hint of saltiness and a creamy finish.
Whether you’re enjoying a sunny summer day or seeking comfort during the colder months, this steak salad is a true culinary gem that will never fail to impress.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, ingredients, and equipment needed for this recipe have been linked to Amazon, Amazon Fresh, or other stores if available online.
Ingredients Needed For Balsamic Steak Salad
- Fresh Produce – Garlic, Baby Spinach, Red Onion, (multi-colored) Cherry Tomatoes, Lemon, (Red or Yellow) Bell Pepper
- Protein – Sirloin Steak
- Dairy – Feta Cheese
- Pantry – Extra Virgin Olive Oil, Sea Salt, Black Pepper
- Dijon Mustard
- Balsamic Vinegar
- Dried Basil
The complete list of ingredients with measurements is found on the recipe card at the end of this post.
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Equipment Needed For This Recipe
- Airtight Food Storage Containers – or another shallow dish for marinading the steaks in.
- Kitchen Tongs
- Grill Pan – or outdoor grill for cooking the steaks.
- Sharp Knife
- Chopping/Cutting Board
- Mixing Bowl
Recipes on The Purple Pumpkin Blog use cups and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Steak
One of the hero ingredients in this dish is steak, so here are some more recipes using the same:
- 5-Ingredient Herb Mustard Sirloin Steak Recipe
- Quick & Easy Steak Street Tacos with Homemade Taco Seasoning
- Grilled Lime-Marinated Flat Iron Steak Recipe
- How to Reverse Sear Strip Steaks – Slow Cooked To Juicy Perfection!
- Lime-Marinated Flank Steak with Chimichurri Sauce
How Do I Make Balsamic Steak Salad?
The printable recipe card with the full ingredients list and instructions can be found at the end of this post.
Step 1 – Make Marinade: Make the marinade by placing the mustard, balsamic vinegar, olive oil, garlic, and basil in a large shallow dish and whisking to combine. Add salt and pepper to your taste.
Step 2 – Marinade Steak: Season the steaks with black pepper and add to the marinade. Turn the steak with tongs a few times to evenly coat.
Marinate the steaks for at least 30 minutes at room temperature or up to 10 hours in the refrigerator.
Step 3 – Heat Grill: Heat an outdoor grill to medium heat, or a grill pan on a stovetop on medium-high.
Step 4 – Cook Steak: Remove steak from the marinade, allowing the excess marinade to drip off. Lightly season with salt and pepper on the first side, if desired, and grill steak for 4-5 minutes.
Turn steak, season again to taste, and cook for a further 3-5 minutes or until the steak reaches your desired level of doneness.
Step 5 – Rest & Slice Steak: Transfer cooked steaks to a platter and let rest for 10 minutes before slicing the diagonal.
Step 6 – Prepare Salad: Meanwhile, place the baby spinach, red onion, cherry tomatoes, and pepper into a large bowl and gently toss to combine.
Add the lemon juice and extra-virgin olive oil to the bowl, and season with salt, and black pepper to taste then toss again.
Step 7 – Serve Salad: Transfer the salad to serving plates and top with sliced steak and crumbled feta. Enjoy!
More Meat Salad Recipes
Looking for more salads with meat to make? Check these recipes out next:
- Quick & Easy Beef Taco Salad for Taco Tuesday!
- Moroccan Lamb Salad with Bulgar Wheat & Harissa Garlic Yogurt Dressing
- Chicken Caesar Salad with Homemade Dressing
- Greek Steak Salad with Feta & Kalamata Olives
- Steak Fajita Salad with Black Beans
- Regular olive oil has a higher smoke point than extra virgin olive oil. It is, therefore, recommended over extra virgin olive oil due to the grilling temperature in this recipe.
- The actual cook time will vary depending on a number of factors, including the internal starting temperature of the steak, thickness, and the desired final cooking temperature.
- For best results, remove steak from the refrigerator 30 minutes prior to cooking and use an instant-read thermometer to determine the level of doneness while cooking.
- As a general rule of thumb, remove steaks from the grill when they are a few degrees below desired final temperature as they will continue to cook while resting.
Handy Degree of Doneness Chart
- For rare, the temperature should be 120°F to 125°F (49°C to 52°C), around three minutes per side;
- For medium-rare is 135°F (57°C), three to four minutes per side;
- For medium, 140°F to 145°F (60°C to 63°C), four to five minutes per side;
- For medium-well, 150°F (66°C), five to six minutes per side;
- And for well-done, 160°F to 175°F (71°C to 79°C), six to seven minutes per side.
Storing Leftovers & Freezing
- This salad is best eaten on the day it was made, but if you do have leftovers, transfer to an airtight container, and store them in the fridge for 1-2 days.
- Not suitable for freezing.
Printable Balsamic Steak Salad Recipe Card
To save ink, any demonstration photos on the recipe card do not print.
For the Marinated Steak
- 1 Tbsp Dijon mustard
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 3 garlic cloves, thinly sliced
- 1 tsp dried basil
- Sea salt and black pepper, to taste
- 1 lb (450g) sirloin steak
For the Salad
- 4 cups baby spinach
- 1 Medium red onion, thinly sliced
- 2 cups cherry tomatoes, halved (multi-colored recommended for visual appeal)
- 1 medium red or yellow bell pepper, thinly sliced
- 1 lemon, juiced
- 1 Tbsp extra-virgin olive oil
- 2 oz (50g) feta, crumbled
- Sea salt and black pepper, to taste
- Make the marinade by placing the mustard, balsamic vinegar, olive oil, garlic, and basil in a large shallow dish and whisking to combine. Add salt and pepper to your taste.
- Season the steaks with black pepper and add to the marinade. Turn the steak with tongs a few times to evenly coat. Marinate the steaks for at least 30 minutes at room temperature or up to 10 hours in the refrigerator.
- Heat an outdoor grill to medium heat, or a grill pan on a stovetop on medium-high.
- Remove the steak from the marinade, allowing the excess marinade to drip off. Lightly season with salt and pepper on the first side, if desired, and grill steak for 4-5 minutes. Turn steak, season again to taste, and cook for a further 3-5 minutes or until the steak reaches your desired level of doneness.
- Transfer cooked steaks to a platter and let rest for 10 minutes before slicing the diagonal.
- Meanwhile, place the baby spinach, red onion, cherry tomatoes, and pepper into a large bowl and gently toss to combine. Add the lemon juice and extra-virgin olive oil to the bowl, and season with salt, and black pepper to taste then toss again.
- Transfer the salad to serving plates and top with sliced steak and crumbled feta. Enjoy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 873Total Fat: 62gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 172mgSodium: 1827mgCarbohydrates: 25gFiber: 3gSugar: 14gProtein: 52g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Dinner Party Menu Suggestions
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Crispy Zucchini Fries with Marinara Sauce – Gluten-Free Appetizer
- Soup: Black Bean and Sweet Potato Soup Recipe
- Salad: Mediterranean Orzo Salad
- Side Dish: Greek-Style Lemon Potatoes
- Beverage: Cuban Rum and Peach Cocktail
- Dessert: Mini Blueberry Cheesecakes with Crumble Topping
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.