Description
This Balsamic Steak Gorgonzola Salad combines tender, flavorful grilled or pan-seared steak with fresh greens, sweet cherry tomatoes, crunchy corn, and tangy gorgonzola cheese, all drizzled with a flavorful balsamic vinaigrette for a hearty and elegant 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 the steak. Shake well to coat evenly and let marinate for at least 5 minutes, up to an hour for more flavor.
- Cook the Steak:
- GRILL METHOD: Preheat your grill to 400°F. Place the steak on the cleaned, greased grates and cook for 4-5 minutes per side, or until the internal temperature reaches 130-140°F for medium rare. Remove from the grill and let rest for 5-10 minutes.
- STOVE TOP METHOD: In a heated cast iron or large skillet with a little oil over medium-high heat, cook the steak for 4-5 minutes per side until medium rare (130-140°F). Let rest for 5-10 minutes before slicing.
- Prepare the Dressing: In a bowl, whisk together balsamic vinegar, olive oil, honey, mustard, salt, pepper, and minced garlic until well emulsified. Alternatively, add all ingredients to a jar, seal, and shake vigorously.
- Assemble the Salad: In a large bowl, combine spring mix lettuce, corn, cherry tomatoes, and crumbled Gorgonzola. Drizzle half of the dressing over the greens and toss gently to coat.
- Serve: Arrange the salad on a large platter, slice the rested steak thinly, and place on top of the salad. Scatter any juices from the steak over the salad. Drizzle with remaining dressing and serve immediately.
Notes
- You can substitute grilled chicken or turkey for the steak for a lighter version.
- For more flavor, marinate the steak longer, up to 2 hours.
- Use high-quality Gorgonzola for a richer taste.
- Salad can be assembled ahead but add the dressing just before serving to keep the greens fresh.
- Adjust the sweetness of the dressing by varying the honey according to taste.
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 120 mg
