Seared Balsamic Steak Salad


Seared Balsamic Steak Salad

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    Grill your steak and vegetables and make a gremolata vinaigrette for a tangy summer steak salad!  

    Get recipes—breakfast, lunch, and dinner included—for 5 full days of meal prepped meals using just 20 ingredients (and some pantry staples).

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    Servings and Ingredients

    Serves 4
    1 tbsp. fresh basil, finely chopped
    1 tbsp. fresh parsley, finely chopped
    1 ½ tsp. garlic, minced
    1 ½ tsp. lemon zest
    Hy-Vee salt
    Hy-Vee ground black pepper
    Steak Salad
    4 (8-oz. each) Hy-Vee Choice Reserve New York strip steaks, about 1-inch thick, patted dry
    1 ½ c. plus 1 tbsp. Gustare Vita olive oil, divided
    4 tbsp. Gustare Vita balsamic vinegar, divided
    1 tsp. Hy-Vee Dijon mustard, divided
    1 tsp. Hy-Vee salt, divided
    ¾ tsp. Hy-Vee ground black pepper, divided
    2 zucchini, sliced
    1 red onion, sliced
    ¾ c. cherry tomatoes
    8 c. mixed salad greens

    Things To Grab

    • 2-gallon resalable plastic bag
    • Medium bowl
    • Charcoal or gas grill
    • Meat thermometer
    • Aluminum foil
    • 2 large bowls
    • Whisk
    • 4 serving plates


    1. For gremolata, combine fresh basil, parsley, garlic, and lemon zest in a small bowl, season with salt and pepper; set aside.

    2. Place steak in a 2-galon resealable plastic bag; set aside. Whisk together 1 cup olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon each Dijon mustard and salt, and 1/4 tsp. pepper in a medium bowl. Pour mixture over steaks; seal bag. Turn bag to evenly coat steaks; marinate in refrigerator for 30 minutes. 

    3. Prepare a charcoal or as gril with greased grill rack for direct grilling over medium heat. Remove steak from marinade; discard marinade. Grill steaks 8 to 10 minutes or until an internal temperature reaches 130 degrees for medium-rare doneness, turning once halfway through. Remove steaks from grill and loosely cover with foil; let stand 15 minutes.  

    4. Place sliced zucchini and red onions in a large bowl; add cherry tomatoes and drizzle with 1 tablespoon olive oil. Season with salt and black pepper. Toss to coat. Grill vegetables on grill rack 9 to 11 minutes or until tomatoes blister and vegetables soften, turning halfway through. Remove from grill. Thinly slice steaks against the grain. 

    5. For gremolata vinaigrette, whisk together 1/2 cup olive oil, 3 tablespoons balsamic vinegar, 1/2 teaspoon of each Dijon mustard, salt, and pepper. Stir in gremolata. Toss together salad greens, grilled vegetables, and half of the gremolata vinaigrette in a large bowl. Divide salad greens among 4 serving plates; arranged sliced steak on top. Drizzle with remaining gremolata vinaigrette, if desired. 

    Nutrition facts


    970 Calories per serving

    Amounts Per Serving

    • Total Fat: 82g
    • Cholesterol: 120mg
    • Sodium: 1130mg
    • Total Carbohydrates: 15g
    • Protein: 46g

    Daily Values

    Iron 35%
    Calcium 6%
    Vitamin D 0%
    Potassium 8%