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Grilled Balsamic Steak Salad with Gorgonzola

Grilled balsamic steak salad with gorgonzola features thin-sliced, balsamic-marinated flank steak over peppery arugula. A honey-Dijon vinaigrette and balsamic glaze drizzle bring a steakhouse salad texture with crumbled gorgonzola and halved cherry tomatoes.
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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: 610
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, 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 toppings
  • 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 together balsamic vinegar, olive oil, honey, and garlic, then season generously with salt and pepper. Add flank steak and marinate for 30 minutes, turning once so the surface is coated.
Make the vinaigrette
  1. Whisk together olive oil, balsamic vinegar, balsamic glaze, Dijon mustard, honey, and salt and pepper until emulsified. Set aside to keep the dressing ready for tossing.
Grill and slice the steak
  1. Preheat the grill to high heat, then grill the steak for 5-6 minutes per side for medium-rare. Look for grill marks and a warm red center as the surface chars lightly.
  2. Transfer steak to a plate and rest for 8 minutes. Slice thin against the grain while the meat stays juicy.
Assemble the salad
  1. Toss baby arugula with the vinaigrette in a large bowl. Use enough dressing to lightly coat the leaves but keep them crisp.
  2. Arrange dressed arugula on a platter or divide into individual bowls, then top with cherry tomatoes, gorgonzola crumbles, and candied nuts. Scatter toppings so gorgonzola and nuts are visible across the top.
  3. Fan the sliced steak over the salad and drizzle with extra balsamic glaze. Finish with a small pinch of salt and pepper if needed, then serve immediately.

Notes

Pro tip: Resting the steak keeps juices from spilling out when you slice thin against the grain. Store leftovers covered in the fridge for up to 2 days, but keep arugula and steak assembly separate if possible for best texture. Freezing: no, as arugula and cheese won’t hold quality. For a lighter option, use reduced-fat gorgonzola or swap half the nuts for toasted pistachios.