Sliced Steak and Gorgonzola Salad
A delightful dish featuring juicy sliced steak on vibrant greens, layered with rich gorgonzola cheese, fresh tomatoes, and onions, perfect for a light dinner or sophisticated lunch.
Ingredients
For the Salad
- 8 ounces cooked steak, sliced thinly Use a tender cut like ribeye or flank steak.
- 10 ounces ripe tomatoes, sliced Add a fresh burst of flavor.
- 4 cups crisp salad greens Any mixed greens work well.
- 1 medium purple onion, sliced Adds subtle sweetness.
- 1/3 cup gorgonzola or blue cheese, crumbled For creamy richness.
For the Dressing
- 1/2 cup extra virgin olive oil Enhances the richness.
- 1/4 cup balsamic vinegar Lends a tangy kick.
- 1 teaspoon garlic, minced For a burst of flavor.
- 2 teaspoons honey Balances the tartness.
- 1 teaspoon Dijon mustard Adds a hint of spice.
- 1/2 teaspoon salt Enhances all flavors.
- 1/4 teaspoon pepper Adds just the right touch of heat.
Instructions
Prepare the Balsamic Dressing
- In a mason jar or small bowl, combine the olive oil, balsamic vinegar, minced garlic, honey, Dijon mustard, salt, and pepper.
- If using a mason jar, securely close the lid and shake vigorously until well blended. If using a bowl, whisk the mixture thoroughly until smooth. Set aside.
Assemble the Steak Salad
- On a large platter, layer the salad greens as the base.
- Arrange the sliced steak evenly on top of the salad greens.
- Add the sliced tomatoes and purple onions, creating a colorful display.
- Crumble the gorgonzola cheese on top of the salad.
- Drizzle half of the balsamic dressing over the salad and reserve the remaining dressing to serve on the side.
- Serve immediately and enjoy!
Notes
To elevate the salad, consider marinating the steak for deeper flavor, adding nuts for crunch, or experimenting with different greens.