Description
This Balsamic Steak Gorgonzola Salad is a vibrant, flavorful dish featuring tender grilled or pan-seared steak topped with crumbled gorgonzola cheese, fresh vegetables, and a tangy balsamic dressing. Perfect for a quick lunch or dinner, it combines smoky, savory, and sweet elements for a well-balanced meal.
Ingredients
Units
Scale
For the Steak
- 10–12 oz ribeye or strip steak
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 2 tsp steak seasoning
- 1 tsp onion powder
- salt and pepper to taste
For the Salad
- 3/4 cup corn kernels or grilled corn cut off the cob
- 6 cups spring mix lettuce
- 1 cup cherry tomatoes halved
- 1/2 cup crumbled gorgonzola or blue cheese
For the Balsamic Dressing
- 1/4 cup balsamic vinegar
- 3/4 cup olive oil
- 2 tbsp honey
- 1 1/4 tbsp spicy brown mustard
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1 clove garlic minced
Instructions
- Marinate the steak: In a large ziplock bag, combine olive oil, balsamic vinegar, steak seasoning, onion powder, salt, pepper, and steak. Shake to coat evenly and let sit for at least 5 minutes, up to 1 hour.
- Cook the steak: For grilling, preheat the grill to 400°F. Place the steak on the grates and cook 4-5 minutes per side until the internal temperature reaches 130-140°F for medium rare. Rest the steak for 5-10 minutes before slicing. For stovetop, heat a cast iron skillet over medium-high heat with a little oil, then cook the steak 4-5 minutes per side until desired doneness. Rest as above.
- Prepare the dressing: Whisk together balsamic vinegar, olive oil, honey, mustard, salt, pepper, and minced garlic in a bowl. Shake in a jar for an emulsion if preferred.
- Assemble the salad: In a large bowl, toss spring mix, corn, cherry tomatoes, and gorgonzola. Drizzle with half of the dressing and toss gently to combine. Spread the salad on a platter.
- Finish and serve: Slice the steak on a bias and arrange over the salad. Drizzle any steak juices and the remaining dressing over the top. Serve immediately.
Notes
- For added flavor, marinate the steak for up to an hour.
- Adjust the amount of dressing based on your preference.
- Use a meat thermometer to ensure perfect doneness.
- For a vegetarian version, substitute grilled tempeh or tofu slices for the steak.
Nutrition
- Serving Size: 1 salad with steak
- Calories: 620 kcal
- Sugar: 14 g
- Sodium: 530 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 115 mg
