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Grilled Balsamic Steak Salad with Gorgonzola

Grilled balsamic steak salad with gorgonzola features thinly sliced, balsamic-marinated flank steak fanned over peppery arugula. Cherry tomatoes, gorgonzola crumbles, and candied nuts finish it with a balsamic glaze drizzle for a steakhouse-style salad at home.
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Prep Time 15 minutes
Cook Time 12 minutes
marinating 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Steak marinade
  • 1.5 lb flank steak
  • 0.25 cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 2 garlic cloves, minced
  • salt to taste
  • black pepper to taste
Balsamic vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp balsamic glaze
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • salt to taste
  • black pepper to taste
Salad
  • 5 oz baby arugula
  • 1 cup cherry tomatoes, halved
  • 4 oz gorgonzola cheese, crumbled
  • 0.5 cup candied walnuts or pecans

Equipment

  • 1 grill

Method
 

Marinate the steak
  1. Whisk balsamic vinegar, olive oil, honey, and garlic until combined, then season to taste with salt and black pepper. Marinate the flank steak for at least 30 minutes.
Make the vinaigrette
  1. Whisk olive oil, balsamic vinegar, balsamic glaze, Dijon mustard, and honey until emulsified, then season to taste with salt and black pepper. Set aside until ready to assemble.
Grill and rest
  1. Grill the steak over high heat for 5-6 minutes per side for medium-rare, leaving clear grill marks. Rest the steak for 8 minutes.
  2. Slice the steak thin against the grain after resting, so the pieces remain tender and easy to fan over the salad.
Assemble the salad
  1. Toss baby arugula with vinaigrette in a large bowl until glossy and lightly coated. Arrange the dressed arugula on a platter or divide into individual bowls.
  2. Top with halved cherry tomatoes, gorgonzola crumbles, and candied walnuts or pecans so the colors and textures are evenly distributed.
  3. Fan the sliced steak over the top and drizzle with extra balsamic glaze for a steakhouse-style finish.

Notes

For best flavor, marinate the steak in the fridge covered and let it come back to cool-room temperature while the grill heats. Store assembled salad in the fridge up to 2 days, but keep the steak separate if possible to prevent soggy arugula; the dressing keeps up to 4 days refrigerated. Freezing is not recommended. To make it dairy-light, swap gorgonzola with crumbled feta or a dairy-free blue-style crumble while keeping the rest the same.