Balsamic Steak and Romano Salad
Elevate your dinner game with this mouthwatering Balsamic Steak and Romano Salad, a perfect fusion of bold flavors and crisp textures. Juicy striploin or ribeye steak is marinated in a rich blend of balsamic vinegar, garlic, and fragrant rosemary, then grilled to perfection for a succulent, smoky flavor. Paired with a fresh and vibrant salad of Romaine lettuce, cherry tomatoes, cucumber, and red onion, this dish is finished with a tangy homemade lemon-Dijon dressing and a sprinkle of nutty Romano cheese. Ideal for a quick yet elegant meal, this recipe is ready in just 30 minutes of cooking time and serves four. Whether served as a hearty steak salad or plated side by side, it’s a deliciously satisfying option for weeknights or casual entertaining. Perfect for searches involving grilled steak recipes, balsamic marinades, and fresh salad pairings!
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Recipe Information
Ingredients
- 1 pound Steak (striploin or ribeye)
- 0.25 cup Balsamic vinegar
- 0.25 cup Olive oil
- 2 clove Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 head Romaine lettuce, chopped
- 1 cup Cherry tomatoes, halved
- 0.5 cup Cucumber, sliced
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Romano cheese, grated
- 2 tablespoon Lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
Instructions
In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, chopped rosemary, salt, and black pepper. Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours.
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade, letting any excess drip off, and discard the marinade.
Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Remove the steak from the grill and let it rest for 5-10 minutes before slicing it thinly against the grain.
While the steak rests, prepare the salad. In a large bowl, combine chopped Romaine lettuce, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
Prepare the salad dressing by whisking together lemon juice, Dijon mustard, honey, and 2 tablespoons of olive oil in a small bowl. Season to taste with salt and pepper.
Toss the salad with the dressing until evenly coated. Sprinkle the grated Romano cheese on top.
Serve the sliced balsamic steak alongside the salad or on top of it for a beautiful presentation.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 8.5 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
