Description
This vibrant Balsamic Steak Gorgonzola Salad combines tender, grilled or skillet-cooked steak with fresh spring greens, sweet corn, juicy cherry tomatoes, and tangy Gorgonzola cheese, all tossed in a flavorful balsamic vinaigrette. Perfect for a filling lunch or dinner, it offers rich flavors with a balance of acidity and creaminess.
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 ¼ cup balsamic vinegar, 2 tbsp olive oil, steak seasoning, onion powder, salt, pepper, and the steak. Shake well to coat evenly and let sit for at least 5 minutes, up to 1 hour for more flavor.
- Cook the Steak:
- GRILL METHOD: Preheat grill to 400°F. Grill the steak 4-5 minutes per side until it reaches an internal temperature of 130-140°F for medium rare. Rest for 5-10 minutes before slicing.
- STOVE TOP METHOD: Heat a large skillet over medium-high heat with a little oil. Cook the steak 4-5 minutes per side until medium rare (130-140°F). Rest for 5-10 minutes before slicing.
- Prepare the Dressing: Whisk together ¼ cup balsamic vinegar, ¾ cup olive oil, honey, mustard, salt, pepper, and garlic in a bowl. Alternatively, shake all ingredients in a sealed jar until emulsified.
- Assemble the Salad: In a large bowl, toss spring mix with corn, cherry tomatoes, and crumbled Gorgonzola. Drizzle with half the dressing and toss gently.
- Plate and Serve: Transfer the salad to a platter, slice the rested steak on a bias, and arrange on top of the salad. Drizzle any juices over the salad. Serve immediately with remaining dressing on the side.
Notes
- For added flavor, marinate the steak for up to an hour.
- Ensure the steak reaches the desired internal temperature for perfect doneness.
- You can substitute grilled corn with fresh cooked corn kernels if preferred.
- The salad can be made ahead without the steak for easier preparation, add the steak right before serving.
- Experiment with different types of cheese such as goat cheese or feta for variation.
Nutrition
- Serving Size: 1 salad with steak
- Calories: 650 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 125 mg
