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Balsamic Steak Salad


  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 beef flat iron steak or top sirloin steak (3/4 pound)
  • 1 package (9 ounces) ready-to-serve salad greens
  • 8 cherry tomatoes, halved
  • 4 radishes, sliced
  • 1/2 medium ripe avocado, peeled and thinly sliced
  • 1/4 cup dried cranberries
  • Crumbled blue cheese and additional pepper, optional


  • 1. For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving.
  • 2. Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing.
  • 3. To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

Nutrition Facts

1 serving: 321 calories, 22g fat (5g saturated fat), 55mg cholesterol, 221mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 2 vegetable.


Average Rating:
  • Susanksue
    Jun 15, 2018

    This was a huge hit for my family, it will be on a regular rotation. I made this exactly as written and I would not change anything. Thank you for this great recipe.

  • honey25
    Jan 30, 2018

    This recipe offers a delicious combination of flavors and is easy. Love it!

  • Leslie
    Jan 2, 2018

    A really wonderful combination of flavors. Loved it! We will make it again and again. Thank you for sharing!

  • schamberlain
    Aug 7, 2016

    Amazing salad and very pretty. Looked and tasted like something you would get from a high end restaurant. Yum

  • flipperpie
    Jul 15, 2016

    Made this salad for dinner last evening. Delicious and filling. Only changes I made was to add minced garlic and lime juice, instead of lemon, to the balsamic dressing. Served with crusty bread and Pinot Grigio. Excellent.

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