Steak and Heirloom Tomato Salad | Magnolia Days

Steak and Heirloom Tomato Salad

Make this healthy, quick and easy recipe for steak and heirloom tomato salad with balsamic glaze for a delicious meal any day of the week.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Renee


For the balsamic syrup:

  • 1 cup balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons olive oil

For the salad:

  • 2 beef Ranch steaks about 8 ounces each, cut 3/4 thick
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons minced garlic
  • 4 cups arugula leaves torn into pieces
  • 6 small heirloom tomatoes sliced 2 each red, green, and yellow
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Parmesan shavings


For the balsamic syrup:

  1. Bring vinegar to a boil in medium saucepan; reduce heat and simmer 20 minutes or until reduced to about 1/3 cup (consistency will be syrupy). Remove from heat; cool. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in oil.

For the salad:

  1. Press thyme and garlic evenly onto beef steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice. Carve steaks into thin slices. Arrange arugula and tomatoes on serving platter; drizzle with Balsamic Syrup. Top with steak slices; sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and cheese shavings.

Recipe Notes

Recipe courtesy of The Beef Checkoff