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Top view of balsamic grilled steak, summer squash and arugula on a white plate with a wood cutting board.

Grilled Balsamic Steak with Summer Squash & Arugula

  • Author: Andrea
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: American
  • Diet: Gluten Free


A bright and simple grilled balsamic steak recipe that has a fresh summer dinner on the table in 20 minutes. AIP, Paleo and Whole30 friendly.



1/4 cup avocado oil

1/4 cup balsamic vinegar

1 tsp garlic powder

1/2 tsp sea salt

1 lb New York steak

3 medium (or 4 small) yellow summer squash, quartered lengthwise

5 oz baby arugula


  1. Up to 24 hours ahead of time, make the balsamic marinade and start marinating the steak. To make the marinade, combine the avocado oil, balsamic vinegar, garlic powder, and sea salt in a small mason jar and shake to combine. Use half the marinade (about 1/4 cup) to marinate the steak at least 2 hours (and up to 24 hours) in the fridge. Store the remaining marinade in the fridge in the mason jar you made it in. About 30 minutes before grilling, take the steak out of the fridge to bring to room temp.
  2. Preheat your grill to med/high (about 400ºF). While the grill is heating, quarter the summer squash lengthwise and remove the mason jar of marinade from the fridge, to soften it up (the oil tends to coagulate in the fridge – just give it a good shake before using).
  3. Place the steak on the grill and grill for 3-5 minutes per side, depending on how thick your steak is, and how done you prefer your steak (135ºF for medium rare, 145ºF for medium, 150ºF for medium well, and 160ºF for well done). Once cooked, remove the steak to a clean cutting board, loosely tent with foil and let rest 5-10 minutes before slicing.
  4. While steak is resting, place the sliced squash on the grill and grill for 2-4 minutes per side. Remove to a clean plate.
  5. Arrange arugula, grilled squash and sliced steak onto four dinner plates and drizzle with the fresh marinade (do not reuse the marinade used to marinate the steak!). Enjoy!


Store leftovers separately in airtight containers in the fridge for up to 3 days. Either reheat with your preferred method, or eat cold (it’s delicious cold!).

All nutrition information is an estimate, only, using an online nutrition calculator.


  • Serving Size: 1/4 of recipe
  • Calories: 200
  • Fat: 6g
  • Saturated Fat: 2g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 29g

Keywords: grilled steak, balsamic steak, grilled balsamic steak, arugula, summer, grilling, aip, paleo, quick, easy