Italian Balsamic Steak Salad Recipe

What to serve with steak salad?

Steak salad is quite hearty and can often stand alone as a meal. If you want to add sides, consider options like crusty bread, a cup of soup in Winter, roasted vegetables, or some potatoes. The key is to choose something that complements rather than overwhelms the steak salad.

Which Balsamic Vinegar is best for steak salad?

The New Belmorso IGP, which is the one we are using, is the perfect Balsamic Vinegar of Modena for this dish, if you appreciate great taste and good value.

If you’re ready to spend a little more, we suggest this 25 years old balsamic vinegar of Modena that has been aged for 25 years. It’s thicker, richer and has a wonderful taste profile.

Easy & Healthy Balsamic Steak Salad Recipe

Now that we’ve covered all of that and answered the most common questions, let me show you how to make this tasty balsamic steak salad Italian-style.

Italian Balsamic Steak Salad Recipe

Alessia

A steak salad is perfect both for a hearty lunch and a quick dinner. This recipe will help you make one that's as delicious as it is healthy.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course, Salad

Cuisine Italian

Servings 2

Calories 750 kcal

Equipment

1 small chopping board
1 chopping knife
1 small bowl
1 salad bowl or plate
1 large pan1
1 steak knife
1 teaspoon
1 tablespoon

Ingredients

2 small steaks
2 handfuls cherry tomatoes
1/2 small onion
1 clove garlic
1 pack rucola or fresh enough to fill your plate as the base of your salad
Italian blue cheese or your favourite one
1 teaspoon local honey
Belmorso Extra Virgin Olive Oil 1 lt
Belmorso IGP Balsamic Vinegar of Modena
salt, pepper and thyme
a knob of butter

Instructions

Cut the onion into small pieces.
Add 1 teaspoon of honey & 2 Balsamic Vinegar tablespoon in a small bowl and mix. Set aside for up to an hr or while you prepare your salad.
Wash the cherry tomatoes and sauté them in a pan with the clove of garlic cut in half and some EVOO plus seasoning.
Remove the cherry tomatoes and transfer to a bowl.
In the same pan, add a generous amount of EVOO, enough until it coats your pan. Let it heat up a little, then add your knob of butter & let it melt.
Now, you can add the steaks, and the seasoning & herbs. I like to season as I am cooking but you can pre-season both sides of your steak before you add to your pan. I am using salt, pepper, and thyme but both rosemary and oregano would be great.
I am cooking my steaks well done, so I will leave them 5 minutes on each side. And while they cook I will baste them with the EVOO and butter around them. While they cook, lower your heat to medium and keep an eye on them.
In the meantime, layer your rucola on your plates or salad bowls. Add the chopped onion.
Take the blue cheese out of the fridge and set the table.
Once the steaks are ready, give them a couple of minutes, and then slice them.
Add your steaks on top of each salad bowl, and layer them as you prefer.
Top with the sauteed cherry tomatoes.
Crumble the blue cheese and spread across your salad.
Drizzle the honey balsamic dressing you made earlier and get ready to enjoy your Italian Balsamic Steak Salad. Doesn't it look mouthwatering? Buon Appetito!