This main course salad features marinated steak kabobs that are grilled to perfection and served over baby arugula, heirloom tomatoes, and burrata cheese and topped with a drizzle of sweet balsamic glaze.
Why this recipe works
This simple, fresh salad is perfect for summer. The savory grilled steak kabobs with arugula, juicy ripe tomatoes, and fresh creamy burrata cheese all topped with a sweet balsamic glaze is a delicious, light but satisfying meal.
- Chuck Roast or Sirloin Steak
- Baby Arugula
- Heirloom Tomatoes
- Burrata Cheese
- Balsamic Glaze
- Olive oil
- Balsamic vinegar
- Low sodium soy sauce
- Worcestershire sauce
- Minced garlic
- Minced onion
- Light brown sugar
- Salt and freshly ground black pepper
What kind of steak to use
For this summer salad recipe I'm using steak kabobs to top the salad. And my favorite cut of beef for kabobs is chuck roast.
It's got a rich beefy flavor and nice marbling to help keep your kabobs from drying out. Sirloin will also work well for steak kabobs but is typically a bit leaner.
Flank steak will also work well for this grilled steak salad recipe, just skip the skewers. For flank steak, cook your steak for around 3 minutes per side over medium high heat. Let rest for at least 5 minutes. Then slice, against the grain, into ¼ to ½ inch slices and serve on top of the salad.
Check out my grilled flank steak recipe for more details on grilling and slicing flank steak.
The BEST Steak Kabob Marinade
This sweet and savory balsamic marinade is one of my all time favorite grilling marinades for beef, chicken, and pork chops too.
To prepare the marinade simply add all of the ingredients to a mixing bowl and whisk to combine.
Trim and cut your steak into roughly 1 to 2 inch cubes. Try to keep them sized about the same so they cook evenly. Then add the steak to a large resealable bag or glass dish and pour the marinade on top.
Give them a good stir to ensure they're all covered and refrigerate for at least one hour, up to overnight.
How to grill steak kabobs
Clean and oil your grill grates, then preheat your grill to medium high.
While the grill preheats, thread the meat onto skewers and discard the marinade. If you want to top the salad with the meat still on the skewer, be sure to portion out each skewer to a serving size, typically around 4 to 5 cubes, depending on the size.
Cook the kabobs for 7 to 8 minutes for medium rare or until they reach your desired doneness. While cooking, turn the kabobs frequently to ensure even cooking on all sides.
After cooking transfer the beef kabobs to a plate and tent with foil. Allow the meat to rest for at least 5 minutes before serving.
How to make steak salad
Begin by placing your baby arugula on a platter or serving dish then arrange the cut tomatoes and burrata evenly around the greens. Drizzle with the balsamic glaze.
Last, you'll top the salad with your steak. There are two ways to go about serving this salad.
You can leave your steak on the skewers if each one is portioned out to a serving size. This way your guests can take a skewer and scoop up the salad.
Alternatively, you can remove the meat from the skewers before adding to the salad. Then everyone can scoop up as much, or as little, as they want.
What is a Balsamic Glaze?
The dressing for this salad is a balsamic glaze which is balsamic vinegar that has been reduced into a thick syrupy consistency with a concentrated flavor.
A little goes a long way, so don't over do it! It's great drizzled over salads, fresh tomatoes, grilled chicken and meats, and more.
I used store bought in this recipe but you can also make your own if you prefer.
How to Make Balsamic Glaze
Simmer 1 cup of good quality balsamic vinegar over low heat, stirring occasionally, until it is thickened and reduced by at least half. You can let it keep going longer if you want an even more concentrated flavor.
The sweetness of balsamic can vary by brand. If you want a little extra sweetness you can add around 1-2 tablespoons of brown sugar while cooking.
After cooking allow the mixture to cool to room temperature before using. Keep refrigerated in a glass jar or other container for up to one month.
Grilled Steak Kabob Salad
- ½ cup olive oil
- ⅓ cup balsamic vinegar
- ¼ cup low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons minced garlic
- ¼ cup minced onion
- ¼ cup light brown sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 pounds Chuck Roast or Sirloin, trimmed and cut into 1-2 inch cubes
- 5-6 cups baby arugula
- 1 pound heirloom tomatoes, 3-4 medium, cut into wedges
- 8 ounces burrata cheese, 2 small balls, quartered
- Add all marinade ingredients to a medium bowl and whisk to combine.
- Place steak in a glass container and pour marinade over top. Stir meat to ensure even coverage then cover and refrigerate for at least 1 hour up to overnight. If marinating for longer than an hour, stir the meat and marinade occasionally to redistribute.
- Clean and oil grill grates then preheat to medium high.
- Thread marinated steak onto skewers and discard marinade.
- Cook kabobs until meat reaches desired doneness, around 7-8 minutes for medium rare, turning often to ensure even cooking.
- Remove from grill and tent with foil then allow to rest for 5 minutes while preparing the salad.
- Add baby arugula to a platter then arrange cut tomatoes and burrata cheese and drizzle with balsamic glaze. Top with cooked steak and serve.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.