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Balsamic Steak Gorgonzola Salad

Balsamic Steak Gorgonzola Salad

Balsamic Steak Gorgonzola Salad is a sophisticated yet surprisingly simple dish, perfect for a quick weeknight dinner or an impressive weekend meal. This recipe transforms humble ingredients into a truly memorable culinary experience, making it a go-to for those seeking both flavor and convenience.
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Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak or sirloin steak about 1 inch thick
  • 2 tablespoons olive oil divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic minced
  • 6 cups mixed salad greens such as romaine, spinach, arugula
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/4 cup toasted walnuts or pecans chopped
  • 1/4 cup thinly sliced red onion
  • cherry tomatoes halved (optional)

Equipment

  • Cast-iron skillet or heavy-bottomed pan
  • Meat Thermometer
  • Cutting Board
  • Foil
  • Small Bowl
  • Large Salad Bowl

Method
 

  1. Pat the steak dry with paper towels. This helps create a better sear. Season generously on both sides with salt and black pepper.
    1 pound flank steak or sirloin steak, 1 teaspoon salt, 1/2 teaspoon black pepper
  2. Heat 1 tablespoon of olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the seasoned steak in the hot skillet. Sear for 3-5 minutes per side for medium-rare, or longer for your desired doneness. Use a meat thermometer for accuracy; aim for 130-135°F (54-57°C) for medium-rare.
    2 tablespoons olive oil, 1 pound flank steak or sirloin steak, 1 teaspoon salt, 1/2 teaspoon black pepper
  3. Once cooked, remove the steak from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This crucial step allows the juices to redistribute, resulting in a more tender and flavorful steak.
    1 pound flank steak or sirloin steak
  4. While the steak is resting, prepare the dressing. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey or maple syrup, minced garlic, the remaining 1 tablespoon of olive oil, and a pinch of salt and pepper. Continue whisking until the dressing is well emulsified.
    2 tablespoons olive oil, 1/4 cup balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey or maple syrup, 1 clove garlic, 1 teaspoon salt, 1/2 teaspoon black pepper
  5. In a large salad bowl, combine the mixed salad greens, crumbled Gorgonzola cheese, toasted nuts, and thinly sliced red onion. If using, add the halved cherry tomatoes.
    6 cups mixed salad greens, 1/2 cup crumbled Gorgonzola cheese, 1/4 cup toasted walnuts or pecans, 1/4 cup thinly sliced red onion, cherry tomatoes
  6. Once rested, thinly slice the steak against the grain. Slicing against the grain shortens the muscle fibers, making the steak more tender.
    1 pound flank steak or sirloin steak
  7. Drizzle a portion of the balsamic vinaigrette over the salad greens and toss gently to coat. Arrange the sliced steak over the top of the salad. Drizzle with additional dressing to taste, if desired. Serve immediately.
    6 cups mixed salad greens, 1 pound flank steak or sirloin steak

Notes

Store components separately for freshness. Dressed salad up to 2 days, steak up to 3 days, vinaigrette up to a week. Reheat steak gently before assembling fresh salad. Steak can be frozen for 2-3 months.