Balsamic Steak and Apple Salad

steak and apple salad with arugula, blue cheese, and chopped pralines in a green bowl with a fork

3 from 1 reviews

Balsamic Steak and Apple Salad with mounds of charred steak and apples, salty blue cheese, sweet crunchy pralines, and syrupy balsamic all tossed with peppery arugula! Yum!


  • 1 flank steak, sliced as thinly as possible, against the grain, into about 2” pieces
  • 1 large or 2 small sweet apples, sliced (I like gala or honeycrisp)
  • 1 T vegetable oil
  • salt and pepper
  • a big pinch of brown sugar
  • 1/3 C balsamic vinegar
  • 3 big handfuls of arugula
  • 4 green onions, thinly sliced
  • 1/3 C crumbled blue cheese
  • 1/3 C chopped pralines (any kind of candied nut or even honey-roasted peanuts will work)

for the vinaigrette

  • 1/2 C olive oil
  • 3 T balsamic vinegar
  • 1 T honey, or more to taste
  • pinch of salt and pepper


  1. Add all ingredients for the vinaigrette to a jar with a lid and shake to combine. Taste to see if it needs more salt and pepper.
  2. Season the flank steak with salt and pepper (or use your favorite grill seasoning). Heat the oil in a cast iron skillet over high heat and add the flank steak, spreading it out into a single layer. (You may want to do this in 2 batches.) Let the steak cook for a minute or two, then stir it around and let it cook for another minute. The edges should be brown and it’s ok if there is still some pink showing. Transfer the steak to a plate.
  3. Add half of the apples to the same skillet and let them cook on one side for a few minutes; stir and cook on the other side. The apples should be soft and pretty well charred.
  4. Lower the heat to low, sprinkle a big pinch of brown sugar over the apples, then pour in the balsamic vinegar. Add the other half of the apples and the cooked flank steak to the pan and stir to coat everything. Turn off the heat and let cool for a bit before assembling the salad.
  5. Combine the arugula, green onions, blue cheese, pralines, steak and apples in a bowl and toss with as much vinaigrette as you like. Serve, topped with more blue cheese and pralines if you love excess, like me.


I used a 1.5 lb flank steak and still had some left over.

Freezing the flank steak for 20 minutes before slicing makes it super easy to get thin slices.

If ya don’t love blue cheese, goat cheese is amazing in this too.

This vinaigrette recipe makes about 3/4 C, you may have some left over, which would be great on chicken or roasted veggies.