Description
This Balsamic Steak Gorgonzola Salad features grilled flank steak, fresh mixed greens, and tangy Gorgonzola cheese, all drizzled with a homemade balsamic vinaigrette. It’s a light yet satisfying meal that’s visually appealing and bursting with flavor, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and olive oil until well combined.
- Season the flank steak generously with salt and pepper on both sides.
- Place the steak in a resealable plastic bag or a shallow dish and pour half of the marinade over it.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat your grill or grill pan over medium-high heat.
- Remove the steak from the marinade and let any excess drip off.
- Discard the marinade that the steak was in.
- 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.
- 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.
- Once cooked to your liking, remove the steak from the grill and let it rest for at least 5-10 minutes.
- While the steak is resting, prepare the salad by combining the mixed salad greens, cherry tomatoes, and red onion in a large bowl.
- Drizzle a little of the remaining marinade over the salad and toss gently to coat the greens.
- Add the crumbled Gorgonzola cheese and toasted walnuts to the salad and toss gently again to combine.
- After the steak has rested, slice it against the grain into thin strips.
- Arrange the salad mixture on a large serving platter or individual plates.
- Top the salad with the sliced steak, arranging it beautifully over the greens.
- Drizzle any remaining marinade over the top of the salad for added flavor.
- Optionally, sprinkle a little extra Gorgonzola and walnuts on top for presentation.
- 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.
- If you have any leftovers, store the salad and steak separately in airtight containers in the refrigerator.
Notes
- If you dont have flank steak, you can substitute it with sirloin or ribeye, but adjust the cooking time accordingly as these cuts may vary in thickness.
- For a vegetarian option, consider replacing the steak with grilled portobello mushrooms or marinated tofu.
- Feel free to customize the salad with your favorite ingredients. Avocado, cucumber, or bell peppers can add a nice crunch and flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes