Balsamic Steak Gorgonzola Salad: A Deliciously Tangy and Savory Recipe

Balsamic Steak Gorgonzola Salad is a delightful dish that perfectly marries the rich flavors of grilled steak with the tangy notes of balsamic vinegar and the creamy texture of Gorgonzola cheese. This salad is not just a meal; it’s an experience that transports you to a cozy bistro, where every bite tells a story. Originating from the heart of Italian cuisine, the combination of fresh greens, succulent steak, and bold cheese has become a favorite among food lovers around the world.

People adore this dish for its incredible balance of flavors and textures. The tender steak, marinated in a luscious balsamic dressing, pairs beautifully with the crispness of the salad greens and the sharpness of the Gorgonzola. It’s a convenient option for a quick weeknight dinner or an impressive dish for entertaining guests. Trust me, once you try this Balsamic Steak Gorgonzola Salad, it will quickly become a staple in your culinary repertoire!

Ingredients:

• 1 lb flank steak
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 4 cups mixed salad greens (arugula, spinach, and romaine work well)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup Gorgonzola cheese, crumbled
• 1/4 cup walnuts, toasted and chopped

Preparing the Marinade

1. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and olive oil until well combined. This will be our marinade and dressing for the steak and salad. 2. Season the flank steak generously with salt and pepper on both sides. 3. Place the steak in a resealable plastic bag or a shallow dish and pour half of the marinade over it. Make sure the steak is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Cooking the Steak

4. Preheat your grill or grill pan over medium-high heat. If you’re using a grill, make sure the grates are clean and lightly oiled to prevent sticking. 5. Remove the steak from the marinade and let any excess drip off. Discard the marinade that the steak was in. 6. Place the steak on the hot grill and cook for about 4-5 minutes on one side, without moving it, to get a nice sear. 7. Flip the steak and cook for another 4-5 minutes for medium-rare, or longer if you prefer it more well done. Use a meat thermometer to check for doneness; 130°F is medium-rare, while 145°F is medium. 8. Once cooked to your liking, remove the steak from the grill and let it rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.

Preparing the Salad

9. While the steak is resting, prepare the salad. In a large bowl, combine the mixed salad greens, cherry tomatoes, and red onion. 10. Drizzle a little of the remaining marinade over the salad and toss gently to coat the greens. You want just enough to add flavor without drowning the salad. 11. Add the crumbled Gorgonzola cheese and toasted walnuts to the salad. Toss gently again to combine.

Assembling the Salad

12. After the steak has rested, slice it against the grain into thin strips. This helps to keep the meat tender. 13. Arrange the salad mixture on a large serving platter or individual plates. 14. Top the salad with the sliced steak, arranging it beautifully over the greens. 15. Drizzle any remaining marinade over the top of the salad for added flavor. You can also sprinkle a little extra Gorgonzola and walnuts on top for presentation.

Serving Suggestions

16. Serve the salad immediately while the steak is still warm. This dish pairs wonderfully with a glass of red wine or a refreshing iced tea. 17. If you have any leftovers, store the salad and steak separately in airtight containers in the refrigerator. The salad can be enjoyed cold the next day, but I recommend reheating the steak gently to maintain its tenderness.

Tips for Success

18. If you don’t have flank steak, you can substitute it with sirloin or ribeye, but adjust the cooking time accordingly as these cuts may vary in thickness. 19. For a vegetarian option, consider replacing the steak with grilled portobello mushrooms or marinated tofu. 20. Feel free to customize the salad with your favorite ingredients. Avocado, cucumber, or bell peppers can add a nice crunch and flavor. This Balsamic Steak Gorgonzola Salad is not only delicious but also visually appealing, making it perfect for a dinner party or a cozy night in. Enjoy the balance of flavors and textures, from the savory steak to the creamy Gorgonzola and the fresh greens. Happy cooking!

Conclusion:

In summary, the Balsamic Steak Gorgonzola Salad is a must-try for anyone looking to elevate their salad game. The combination of tender, marinated steak, creamy Gorgonzola cheese, and a tangy balsamic dressing creates a symphony of flavors that is both satisfying and refreshing. This dish is perfect for a light lunch, a hearty dinner, or even as a show-stopping centerpiece for your next gathering. For serving suggestions, consider pairing this salad with a side of crusty bread or roasted vegetables to round out the meal. If you’re feeling adventurous, you can easily customize the recipe by adding seasonal fruits like pears or figs, or even swapping out the Gorgonzola for feta or goat cheese for a different twist. I encourage you to give this Balsamic Steak Gorgonzola Salad a try and share your experience with friends and family. Whether you stick to the classic recipe or make your own variations, I’d love to hear how it turns out for you! So grab your ingredients, get cooking, and enjoy every delicious bite. Happy cooking! Print