Description
A vibrant and flavorful Balsamic Steak Gorgonzola Salad featuring marinated ribeye steak grilled or seared to medium-rare, served atop a fresh spring mix with corn, cherry tomatoes, and tangy crumbled gorgonzola cheese, all tossed in a rich homemade balsamic honey mustard dressing. Perfect for a quick, elegant meal ready in 20 minutes.
Ingredients
Scale
For the Steak Marinade and Cooking
- 10-12 oz ribeye or strip steak
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 2 tsp steak seasoning
- 1 tsp onion powder
- Salt and pepper to taste
For the Salad
- ¾ cup corn kernels or grilled corn cut off the cob
- 6 cups spring mix lettuce
- 1 cup cherry tomatoes, halved
- ½ cup crumbled gorgonzola or blue cheese
For the Balsamic Dressing
- ¼ cup balsamic vinegar
- ¾ cup olive oil
- 2 tbsp honey
- 1¼ tbsp spicy brown mustard
- 1 tsp salt
- ½ tsp cracked black pepper
- 1 clove garlic, minced
Instructions
- Marinate the steak: In a large ziplock bag, combine 2 tablespoons olive oil, ¼ cup balsamic vinegar, 2 teaspoons steak seasoning, 1 teaspoon onion powder, salt, and pepper. Add the 10-12 ounce steak and shake the bag well to coat it thoroughly. Allow it to marinate for at least 5 minutes and up to 1 hour to enhance the flavor.
- Cook the steak: Choose your preferred cooking method. For grilling, preheat the grill to 400°F, place the steak on clean, greased grates, and grill for 4-5 minutes per side until an internal temperature of 130-140°F is reached for medium-rare. Remove and let rest for 5-10 minutes. For stovetop cooking, heat an oiled cast iron or large skillet over medium-high heat and cook the steak 4-5 minutes per side until the same internal temperature is reached. Rest the steak for 5-10 minutes to retain juices.
- Prepare the balsamic dressing: In a bowl, whisk together ¼ cup balsamic vinegar, ¾ cup olive oil, 2 tablespoons honey, 1¼ tablespoons spicy brown mustard, 1 teaspoon salt, ½ teaspoon cracked black pepper, and 1 minced garlic clove. Alternatively, put all ingredients in a mason jar, seal it, and shake vigorously to emulsify.
- Assemble the salad: In a large bowl, toss together 6 cups spring mix lettuce, ¾ cup corn kernels, 1 cup halved cherry tomatoes, and ½ cup crumbled gorgonzola cheese. Drizzle half of the balsamic dressing over the salad and toss gently to combine.
- Plate and garnish: Spread the dressed salad on a large serving platter. Thinly slice the rested steak on a bias and arrange it on top of the salad. Drizzle any steak juices over the sliced steak to enhance flavor.
- Serve: Drizzle the remaining balsamic dressing over the top or serve it on the side. Serve the salad immediately to enjoy the fresh and vibrant combination of textures and flavors.
Notes
- Marinate the steak for at least 5 minutes but no more than 1 hour for optimal flavor and tenderness.
- Resting the steak after cooking is important to retain its juices and maintain tenderness.
- You can use fresh grilled corn for a smoky flavor or canned/frozen corn kernels as a convenient alternative.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days; shake well before use.
- Adjust steak cooking time based on desired doneness using a meat thermometer.
- This salad pairs well with crusty bread for a complete meal.
