A crisp, cool, and delicious answer to “what’s for dinner” is a steak salad. Perfectly grilled steak, balsamic roasted red onions, and crumbled blue cheese top crunchy greens for a meal that packs a flavor punch.
Balsamic Herb Steak and Red Onion Salad can be served warm or cold. If dinnertime is hectic around your house, it is an ideal make-ahead meal. The red onions and steak can be cooked in advance. Once they are cool, store them in the refrigerator until it is time to eat. Shake up the vinaigrette and chop the lettuce. Store them along with the onions and steak in the refrigerator. When it is dinnertime, slice the skirt steak and place it on top of the romaine lettuce along with the red onions, a sprinkling of crumbled blue cheese and a drizzle of the balsamic herb vinaigrette.
A couple parts of this recipe make it standout as a winner. First, a homemade balsamic herb vinaigrette does triple duty as a robust sauce to roast along with the red onions, as a hearty marinade for the skirt steak, and as a slightly sweet and tangy dressing for the salad. Shake up the vinaigrette in a mason jar so any leftovers can be easily stored in the refrigerator. Second, skirt steak adds rich and intense flavor to the salad when it is grilled over a hot fire. 
When grilling the steak, sear it over a high heat to ensure that an amazing crust (the flavor-packed charred and blackened bits on the steak) forms. Skirt steak is a thin cut of beef that cooks up quickly. Cook it to medium rare or medium for 3 to 4 minutes per side to guarantee a tender steak. The steak should rest for ten minutes tented loosely under foil after it comes off the grill. While the steak rests, the juices are redistributed. To slice, cut the steak in 4 inch sections with the grain of the meat. Then slice each piece against the grain into one-quarter inch strips for tender and juicy steak.
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Balsamic Red Onion and Steak Salad
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Grilled steak and balsamic-roasted red onions
make this salad a flavor-packed dinner.
Ingredients
- 2 large red onions cut in 1/4 inch slices
- 1/2 cups (118 ml) balsamic vinegar
- 2 garlic cloves, minced
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 2 tbsp soy sauce
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp pepper
- 1 cups (237 ml) olive oil
- 2 lbs (680 g) skirt steak
- 1/2 cups (118 ml) crumbled blue cheese
- 8 cups (1893 ml) chopped romaine lettuce
Instructions
- Preheat oven to 400°F (204°C).
- Line a baking sheet with foil.
- Place onions in a single layer on the baking sheet and set aside.
- In a mason jar, combine balsamic vinegar, garlic, brown sugar, Dijon mustard, soy sauce, oregano, thyme, basil, pepper, and olive oil.
- Screw on a tight-fitting lid and shake well.
- Pour about ½ cup of the mixture over the onions and toss to coat.
- Roast onions in the oven for 25–30 minutes, or until soft and slightly browned.
- Remove from oven and set aside.
- While the onions are roasting, place the steak in a resealable bag and add ½ cup of the marinade/vinaigrette.
- Seal the bag and marinate at room temperature for 15 minutes.
- Preheat a grill to high heat.
- Remove the steak from the bag and discard the marinade.
- Place the steak on the hot grill and cook without moving for 3 minutes for medium-rare and 4 minutes for medium.
- Flip the steak and grill for an additional 3–4 minutes.
- The internal temperature of the steak should be about 125°F (52°C).
- Remove steak from grill and cover loosely with foil for 10 minutes.
- After the steak rests, slice it against the grain in very thin slices.
- To assemble the salads, place about 2 cups of romaine on each of 4 large plates.
- Top with sliced steak, roasted red onions, blue cheese, and a drizzle of remaining balsamic herb vinaigrette.
Notes
- For a deeper balsamic flavor, marinate the red onions for at least 30 minutes before roasting.
- Substitute your favorite cheese for the blue cheese, such as feta or goat cheese.
- Store leftover steak and salad separately; the vinaigrette may soften the lettuce over time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 600
- Sugar: 10
- Sodium: 800
- Fat: 40
- Saturated Fat: 10
- Unsaturated Fat: 25
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
How do I keep the balsamic red onions from burning while they cook down?
Keep the heat at medium-low and stir occasionally. The balsamic reduces quickly, so add a bit of water if the pan gets too dry before the onions soften.
What cut of steak works well for this salad?
Flank steak or skirt steak are good options since they slice thin and have enough flavor to stand up against the balsamic onions. Let the steak rest before slicing it against the grain so it stays tender.
Can I serve this salad at room temperature or does it need to be warm?
It works either way. The steak and onions can be warm or at room temperature, though warm onions tend to wilt the greens slightly. If you prefer crisp greens, let both components cool a bit before assembling.
This sounds really tasty and something new to try. Thanks for sharing this.
Simon
You are welcome Simon. It is a favorite of my personal chef clients. Happy cooking!