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Who can deny the amazing duo that is steak and blue cheese, right? Well what if I told you that you can have that indulgent meal, but with none of the guilt of a rich heavy dinner weighing you down? No need to visit a fancy steakhouse, you can get those flavors right at home…and on a salad! That’s right, this balsamic steak gorgonzola salad is everything you love about the classic combo, but brightened up on a bed of fresh greens and veggies. Charred and savory, a little bit funky, and light and refreshing, all in one!
Balsamic Steak
When it comes to my steaks, especially when cooking them for an upscale dinner, I am a tried and true believer in my fool-proof methods. This involves a cast iron skillet to build the perfect crust, generous amounts of butter, garlic, and rosemary to baste on that flavor, and a short stint in the oven to get to the perfect medium rare. Luckily, I do not take myself this seriously at lunchtime. When it comes to a hearty lunchtime salad, I am far more forgiving, opting for methods that still produce tons of flavor, but aren’t so labor intensive. And thus, this salad was born!
It starts with a much simpler method for cooking my steak that doesn’t require much babysitting. To begin, instead of minutes of basting, I opt for a quick marinade that will lock in flavor. In a large ziplock bag, add in 1/4 cup of balsamic vinegar, 2 tbsp of olive oil, 1 tsp of steak seasoning or the seasoning blend of your choice, 1 tbsp onion powder, and salt and pepper to taste (if needed). Shake to combine, and then add in a 10-12 oz cut of steak. I prefer ribeye or strip steak for this recipe, but anything with good marbling and fat will work, as it is less likely to dry out. Seal the bag and give it another shake to coat the steak, and allow it to marinate for at least 5 minutes, up to an hour.
Once you are ready, there are two easy methods you can use to cook the steak. The first is the grill. Preheat a grill to 400°. Place the steak on clean, greased grates and cook 4-5 minutes per side or until the internal temperature reaches between 130-140° for medium rare. The second method is stovetop, which is literally the same directions, except instead of placing the steak on a grill, you place it in an oiled, searing hot cast iron pan or skillet. With both methods, allow to rest for 5-10 minutes after cooking. And thats it!
Steak Gorgonzola Salad
Sure, you can eat the steak as it is. Serve it with some leftover sides for last night’s dinner, or on some tortillas in a wrap. OR, make this awesome salad. This part is simple! While your steak is cooking and resting, prepare your vinaigrette. In a bowl, whisk together all of the ingredients for the dressing:
- ¼ cup balsamic vinegar
- ¾ cup olive oil
- 2 tbsp honey
- 1¼ tbsp spicy brown mustard
- 1 tsp salt
- ½ tsp cracked black pepper
- 1 clove garlic minced
Adjust your seasonings as needed. Alternatively, and quite honestly the more fun method, add all ingredients to a mason jar, seal the jar, and shake to emulsify. From here, you can take 5-6 cups of your favorite salad mix (spring, mesclun, power greens!) and add it to a bowl with 1 cup of halved cherry tomatoes, 1/2 cup of crumbled gorgonzola or blue cheese, and 3/4 cup of corn kernels. PRO TIP: Grill 2 ears of corn on the cob on the same grill as the steak and cut the kernels off of the cob for the salad. Pour about 1/2 of the vinaigrette over the salad and toss to combine.
Pour your salad onto a serving platter or bowl, topping with extra gorgonzola for garnish. Slice the steak on a bias and place on top of the salad, drizzling any steak juices over the top. From here, you can drizzle on more dressing, or simply serve it on the side, and viola! This balsamic steak gorgonzola salad gives you a classic steakhouse duo, jazzed up into a lightened up springtime salad.
Want More Entree Salad Ideas?
- Grilled Salmon Salad
- Chicken Caprese Salad With Avocado
- Shrimp Cobb Salad With Sweet Onion Dressing
- Chicken Kale Caesar Salad
- Asian Salmon Salad
- Honey Mustard Cobb Salad
- Harvest Salad
Balsamic Steak Gorgonzola Salad
Ingredients
- 10-12 oz ribeye or strip steak
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 2 tsp steak seasoning
- 1 tsp onion powder
- salt and pepper to taste
- ¾ cup corn kernels or grilled corn cut off the cob
- 6 cups spring mix lettuce
- 1 cup cherry tomatoes halved
- ½ cup crumbled gorgonzola or blue cheese
Balsamic Dressing
- ¼ cup balsamic vinegar
- ¾ cup olive oil
- 2 tbsp honey
- 1¼ tbsp spicy brown mustard
- 1 tsp salt
- ½ tsp cracked black pepper
- 1 clove garlic minced
Instructions
- In a large ziplock bag, pour in the oil, vinegar, steak seasoning, onion powder, salt, pepper, and steak. Shake to coat completely and allow to sit for at least 5 minutes, up to an hour.
- GRILL METHOD: Preheat a grill to 400°. Place the steak on clean, greased grates and cook 4-5 minutes per side or until the internal temperature reaches between 130-140° for medium rare. Allow to rest for 5-10 minutes.
- STOVE TOP METHOD: In an oiled cast iron or large skillet over medium high heat, cook the steak 4-5 minutes per side or until the internal temperature reaches between 130-140° for medium rare. Allow to rest for 5-10 minutes.
Balsamic Dressing
- In a bowl, whisk together all of the ingredients for the dressing, adjusting seasonings as needed. Alternatively, add all ingredients to a mason jar, seal the jar, and shake to emulsify.
- In a large bowl, add the spring mix lettuce and top with the corn kernels tomatoes, and rumbled gorgonzola.
- Drizzle half of the dressing onto the salad and toss to combine.
- On a large serving platter, scatter the salad.
- Slice the steak on a bias and place on top of the salad, drizzling any steak juices over the top.
- Drizzle the remaining dressing over the top or serve on the side. Serve immediately.
