Balsamic Grilled Steak Salad

  • Yield: 4 servings

This main dish salad is loaded with flavor. Grilled lean steak, grilled vegetables and edamame give this dish a healthy spin.


1/2cup balsamic vinegar
1/4cup low-sodium soy sauce
2tablespoons chopped fresh thyme
1/2teaspoon freshly ground black pepper
1-- (2-pound) London broil
2medium tomatoes, cut into wedges
1large red onion, cut into thick rounds
4cups baby spinach or mixed greens
1large red bell pepper, seeded, cut into thin strips
1/2cup frozen shelled edamame, thawed
-- Shaved Parmesan (optional)


  1. For the marinade, combine vinegar, soy sauce, thyme and pepper in a medium bowl. Reserve 1/3 cup. Place steak in a large resealable plastic bag. Pour remaining marinade over steak. Seal bag; refrigerate 2 to 8 hours. 
  2. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (375F). Remove steak from marinade; discard marinade. Place steak on grill. Grill, covered, 8 to 10 minutes per side or to desired doneness. Let stand 10 minutes before slicing. 
  3. Place tomatoes and onion on grill. Grill 2 minutes per side or until lightly charred. Remove and set aside. Cut steak diagonally against the grain into thin strips.
  4. On a large platter combine spinach, grilled tomato and onion, bell pepper and edamame. Top with steak slices, drizzle with reserved marinade, sprinkle with Parmesan, if desired, and serve.
Make it a meal: Serve with grilled flatbread and fresh pineapple.
Recipe note: Shelled edamame is available in the frozen foods section. Thaw in the microwave on HIGH about 2 minutes.
Recipe by Allison Lewis
Want more help? Check out this step-by-step video on grilling steaks.

Watch the video

Nutritional Info *per serving

  • Calories 413
  • Fat 11g
  • Saturated Fat 3g
  • Cholesterol 125mg
  • Sodium 613mg
  • Carbohydrate 18g
  • Fiber 4g
  • Protein 57g