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Grilled Balsamic Steak Salad with Gorgonzola

Grilled balsamic steak salad with gorgonzola features thin, juicy flank steak marinated in a sweet-tart balsamic mix and fanned over peppery arugula. Finished with cherry tomatoes, gorgonzola crumbles, candied nuts, and a drizzle of balsamic glaze for a steakhouse-style dinner 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Flank steak balsamic marinade
  • 1.5 lb flank steak
  • 0.25 cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 2 clove garlic, minced
  • salt and 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 and pepper to taste
Salad and toppings
  • 5 oz baby arugula
  • 1 cup cherry tomatoes, halved
  • 4 oz gorgonzola cheese, crumbled
  • 0.5 cup candied walnuts or pecans
  • 1 tbsp balsamic glaze extra drizzle for finishing

Equipment

  • 1 grill
  • 1 mixing bowl
  • 1 whisk

Method
 

Marinate the steak
  1. Whisk together balsamic vinegar, olive oil, honey, and garlic, then season with salt and pepper. Add flank steak and refrigerate at least 30 minutes, until the surface looks well-coated.
Make the vinaigrette
  1. Whisk together olive oil, balsamic vinegar, balsamic glaze, Dijon mustard, honey, and salt and pepper until emulsified. The mixture should look smooth and slightly thickened.
Grill and rest
  1. Preheat grill to high heat, then grill the steak for 5-6 minutes per side for medium-rare. The outside should be browned with a firmer touch and pink inside.
  2. Transfer steak to a plate and rest for 8 minutes, covered loosely, before slicing. Juices should redistribute so the cut surface looks moist.
  3. Slice the steak thin against the grain and fan slices slightly to show thickness. Keep slices warm while you assemble the salad.
Assemble the salad
  1. Toss baby arugula with vinaigrette in a large bowl until glossy and lightly coated. The greens should look evenly dressed without pooling.
  2. Arrange arugula on a platter or divide into individual bowls, then top with cherry tomatoes, gorgonzola crumbles, and candied nuts. The topping layer should be distributed for every bite.
  3. Fan sliced steak over the top and drizzle with extra balsamic glaze. Finish with a visible sheen of glaze across the steak and greens.

Notes

Pro tip: Marinate in a shallow dish or resealable bag so the steak lies flat for even flavoring. Refrigerate leftovers in an airtight container for up to 3 days, but keep steak and greens separate if possible to avoid soggy arugula; freezing is not recommended. For a lighter swap, use part-skim mozzarella in place of gorgonzola (still crumble on top) to reduce fat and calories while keeping the tang.