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Home » Salads

Grilled Balsamic Steak Salad

Published: Aug 31, 2020 · Modified: Apr 1, 2022 by Scott · This post may contain affiliate links where I earn a commission, at no charge to you, if you make a purchase using my link. As an Amazon Associate I earn from qualifying purchases.

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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.

Overhead image of the steak kabobs served on a platter atop a salad of baby arugula, heirloom tomatoes, and burrata cheese and topped with a drizzle of 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.

Ingredient List

Salad Ingredients

  • Chuck Roast or Sirloin Steak
  • Baby Arugula
  • Heirloom Tomatoes
  • Burrata Cheese
  • Balsamic Glaze

Marinade Ingredients

  • 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.

Steak kabobs cooking on a hot grill.

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.

Finished steak kabobs resting on a wooden cutting board.

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.

Steak Kabobs served on a platter atop a salad of baby arugula, heirloom tomatoes, and burrata cheese and topped with a drizzle of balsamic glaze.

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.

If you try this recipe don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

Overhead image of the steak kabobs served on an oval platter atop a salad of baby arugula, heirloom tomatoes, and burrata cheese, with a drizzle of balsamic glaze.

Grilled Steak Kabob Salad

A simple salad that's perfect for summer featuring grilled marinated steak kabobs over baby arugula, heirloom tomatoes, and burrata cheese topped with a sweet balsamic glaze.
5 from 5 votes
Print Pin Share Rate
Prep Time: 5 mins
Cook Time: 10 mins
Marinating Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 4
Calories: 584kcal

Ingredients

Marinade

  • 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

Salad

  • 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

Instructions

Marinade

  • 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.

Steak Kabobs

  • 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.

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.

Nutrition Facts

Calories: 584kcalCarbohydrates: 11gProtein: 63gFat: 31gCholesterol: 50mgSodium: 641mg

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Main Course, Salad
Cuisine: American
Keyword: main course salad, Salad, Steak, steak salad
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

Check out my other salad recipes

  • Broccoli Salad {Chicken Salad Chick Copycat}
  • Chick-fil-a Kale Salad (Copycat Recipe)
  • Kale and Farro Salad with Roasted Butternut Squash
  • Maple Vinaigrette Dressing
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Reader Interactions

Comments

  1. Kate

    November 16, 2020 at 8:16 am

    5 stars
    This recipe was excellent and super easy to prep in advance and then put the finishing touches on at the last minute. Meat was very flavorful and soft. I'd make this again.

    Reply
    • Scott

      November 16, 2020 at 9:06 am

      Thanks so much Kate! Glad you enjoyed it.

      Reply

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Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

Read More →

Lighter Favorites

  • Grilled Balsamic Steak Salad
  • Asian Chicken Meatballs
  • Kale and Farro Salad with Roasted Butternut Squash
  • Greek Chicken Souvlaki Kebabs
  • Tropical Green Smoothie
  • Baked Lemon Dill Salmon

See More →

Featured Recipes

  • Cheesy Chicken and Rice Casserole (Without Soup!)
  • Enchiladas with Green Sauce
  • Lasagna with Homemade Noodles
  • Instant Pot Pork Roast and Potatoes
  • Brioche French Toast Casserole
  • Creamy Tuscan Chicken Pasta

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