Save This Balsamic Steak Gorgonzola Salad combines juicy marinated steak creamy and tangy Gorgonzola crisp vegetables and a bright vinaigrette. It is my go-to meal for casual dinners when I want something both hearty and refreshing always impressing guests without a lot of fuss.
The first time I served this my husband kept sneaking extra forkfuls straight from the serving bowl. Now it is a dish we crave when steak is on sale or we want a fresh take on salad night.
Ingredients
- Flank steak or sirloin: Brings juicy tenderness with loads of beefy flavor. Look for deep red marbled meat and ask the butcher to slice across the grain for tenderness.
- Balsamic vinegar: Adds a rich sweet-tart flavor that perfectly complements both steak and vinaigrette. Use a quality aged vinegar for best results.
- Olive oil: Gives the marinade and dressing richness. Extra virgin olive oil imparts fruity notes.
- Fresh garlic and Dijon mustard: Build savory flavor. Always use fresh garlic never pre-minced for depth.
- Kosher salt and freshly ground black pepper: Season the steak and heighten the flavors in the vinaigrette.
- Mixed salad greens: Supply crunch and a variety of textures. Choose a blend like arugula baby spinach and romaine for contrast.
- Cherry tomatoes: Add juicy sweetness. Look for firm and brightly colored tomatoes.
- Red onion: Delivers spicy crunch. Soak slices in cold water for ten minutes to mellow their sharp bite.
- Gorgonzola cheese: Provides creamy tang. Opt for fresh wedges you can crumble yourself rather than pre-crumbled.
- Toasted walnuts or pecans: Add nutty richness and crunch. Always toast nuts lightly for maximum flavor and check for freshness.
- Cucumber: Gives clean crispness. Use unwaxed or English cucumbers for tender skins.
- Honey: Balances acidity in the vinaigrette with subtle sweetness.
Instructions
- Marinate the Steak:
- In a shallow dish whisk together balsamic vinegar olive oil minced garlic Dijon mustard kosher salt and black pepper. Add steak turning to coat and marinate for at least fifteen minutes and up to two hours chilled for deepest flavor.
- Grill or Sear the Steak:
- Preheat a grill pan or heavy skillet over medium-high heat until hot. Remove steak from marinade pat dry with paper towels to ensure a good sear. Cook for three to four minutes per side for medium rare adjusting for thickness. Avoid pressing down on the steak and let it form a caramelized crust.
- Rest and Slice the Steak:
- Transfer steak to a plate and tent with foil. Let rest for five minutes so the juices redistribute. Slice thinly across the grain for maximum tenderness.
- Make the Vinaigrette:
- Whisk together balsamic vinegar Dijon mustard honey and olive oil in a small bowl. Season with salt and pepper to taste. The emulsion should look glossy and slightly thickened.
- Assemble the Salad:
- In a large mixing bowl combine salad greens cherry tomatoes red onion Gorgonzola toasted nuts and cucumber. Pour over about half the vinaigrette and toss gently with clean hands or salad tongs to distribute the dressing evenly.
- Plate and Finish:
- Arrange the tossed salad on four plates or a large platter. Top with slices of steak and extra Gorgonzola if desired. Drizzle with the remaining vinaigrette just before serving for glossy flavor.
Save Nothing beats the creaminess of fresh Gorgonzola in this dish. My kids even surprise me by eating blue cheese in salad when it is paired with sweet tomatoes and that punchy balsamic vinaigrette. We always toast the nuts together as a family so everyone can help.
Storage Tips
Store leftover steak and dressed salad separately to keep greens crisp. Slice steak only before serving so it stays juicy. Leftover steak keeps well for two days in an airtight container in the refrigerator. For meal prep assemble all the vegetables in advance then toss with dressing and steak at the last minute.
Ingredient Substitutions
Swap sirloin with skirt steak or even grilled chicken if you are out of red meat. Blue cheese or crumbly feta can replace Gorgonzola and if you are nut-free use roasted pumpkin or sunflower seeds. For the vinaigrette maple syrup or agave works if you do not have honey.
Serving Suggestions
Serve this as a hearty main salad alone or with crusty gluten-free bread. It makes a standout side for summer parties alongside grilled corn or roasted veggies. Pair with bold red wine to bring out the savory notes in the steak and cheese.
Cultural and Historical Context
This salad is reminiscent of steakhouse favorites but brightened up with Italian flavors from Gorgonzola and balsamic. Inspired by traditional main dish salads you might find in California or New York bistros it brings together Old World and New World in every bite. The mix of meats cheese and fresh greens speaks to the best of American table culture.
Seasonal Adaptations
Use grilled fresh peaches or ripe pears in summer for a sweet twist Try roasted beets or sliced apples in autumn for earthiness and crunch Swap tomatoes with citrus segments and pomegranate seeds in winter for refreshing tang
Save This salad makes weeknight dinners special and easy to prepare. Its vibrant colors and balanced flavors always wow guests and make every bite memorable.
Recipe FAQs
- → What cut of steak works best?
Flank steak or sirloin are ideal as they cook quickly and slice easily for salads. Marinating enhances tenderness and flavor.
- → Can I use a different cheese?
Yes, blue cheese or feta both work, offering creamy texture and bold flavor if Gorgonzola is unavailable.
- → How do I keep the salad crisp?
Dry the greens well with a salad spinner. Toss with vinaigrette just before serving to maintain freshness.
- → Is this dish gluten-free?
Yes. All listed ingredients are gluten-free, but always check product labels, especially condiments and cheese.
- → Can I add extra vegetables or fruits?
Roasted beets or grilled pears add sweetness and depth. Feel free to customize with your favorite produce.
- → How should I slice the steak?
After resting, slice steak thinly across the grain for maximum tenderness.