Balsamic Steak Gorgonzola Salad
Take the classic pairing of steak and blue cheese, and throw it on a bright, fresh 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.