Balsamic Steak & Gorgonzola Salad

Balsamic Steak & Gorgonzola Salad is an elegant yet easy dish that perfectly balances rich, savory flavors with fresh, crisp textures. Juicy balsamic-marinated steak is grilled to perfection and served over a bed of mixed greens, cherry tomatoes, red onions, and crunchy walnuts or pecans. The finishing touch — a sprinkle of creamy Gorgonzola cheese and a drizzle of tangy balsamic glaze — elevates this salad into something truly restaurant-worthy.

This salad is not your average bowl of greens — it’s hearty, satisfying, and packed with flavor. Whether served as a light dinner, a weekend lunch, or even for entertaining guests, this dish never fails to impress.

Why I Love This Recipe

I love this recipe because it perfectly marries bold and refreshing elements. The tangy balsamic marinade tenderizes the steak while giving it a beautiful depth of flavor. The creamy Gorgonzola melts slightly against the warm meat, creating a luxurious bite every time. Paired with crisp greens, juicy tomatoes, and a touch of crunch, it feels indulgent but balanced.

It’s also one of those meals that’s easy enough for a weeknight yet elegant enough for guests. The combination of textures — tender steak, creamy cheese, and crunchy nuts — makes every forkful exciting. Plus, it’s a great way to enjoy steak without the heaviness of a traditional steak dinner.

Why It’s a Must-Try Dish

• It’s high in protein, nutrient-dense, and full of flavor.
• A restaurant-quality meal that’s easy to recreate at home.
• Perfect for steak lovers looking for a lighter option.
• Gorgeous presentation — ideal for dinner parties or special occasions.
• Customizable with different greens, nuts, and dressings.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories: ~420 kcal per serving

Cuisine and Course

• Cuisine: American / Modern Fusion
• Course: Main Course / Salad

Ingredients

For the Steak Marinade:

• 1 lb (450g) flank steak or sirloin
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper

For the Salad:

• 6 cups mixed salad greens (arugula, spinach, or romaine)
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup Gorgonzola cheese, crumbled (or blue cheese)
• ¼ cup toasted walnuts or pecans
• Optional: ½ avocado, sliced

For the Dressing:

• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Simple Cooking Directions

1. Marinate the steak in balsamic mixture.
2. Grill or pan-sear until desired doneness.
3. Prepare salad base with greens and toppings.
4. Slice steak and arrange over salad.
5. Drizzle with dressing and sprinkle with Gorgonzola.

Step-by-Step Preparation Method

Step 1: Marinate the Steak

• In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper.
• Place steak in a resealable bag or dish and pour marinade over it.
• Let it marinate for at least 30 minutes (or up to 4 hours for deeper flavor).

Step 2: Cook the Steak

• Preheat a grill pan or skillet over medium-high heat.
• Cook steak for about 4–5 minutes per side for medium-rare or until your preferred doneness.
• Transfer to a plate, tent with foil, and let rest for 5 minutes before slicing.

Step 3: Prepare the Salad

• In a large salad bowl, combine greens, cherry tomatoes, red onion, and nuts.
• Whisk together the dressing ingredients (balsamic vinegar, olive oil, honey, mustard, salt, and pepper).

Step 4: Assemble

• Slice the rested steak thinly against the grain.
• Arrange over the greens and sprinkle with crumbled Gorgonzola cheese.
• Drizzle dressing over the top and gently toss or serve layered.

Step 5: Garnish and Serve

• Finish with a drizzle of balsamic glaze (optional) and a sprinkle of extra nuts or herbs.

Save it

How to Serve

Serve immediately while the steak is slightly warm and the greens are crisp.
Pair with a glass of red wine (like Cabernet or Merlot) or sparkling water with lemon.
It’s excellent as a light main dish or served alongside warm crusty bread.

Additional Recipe Tips

• Rest the steak before slicing to retain its juices.
• Use baby arugula or spinach for extra flavor.
• For a milder cheese, try feta instead of Gorgonzola.
• Add roasted beets or pears for a gourmet twist.
• If making ahead, keep dressing separate until serving.

Variations

• Steak Swap: Substitute steak with grilled chicken or shrimp.
• Vegetarian Version: Replace meat with grilled portobello mushrooms.
• Sweet Touch: Add dried cranberries or apple slices.
• Creamier Dressing: Whisk in 1 tbsp Greek yogurt for a thicker texture.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days (without dressing).
• Dressing: Can be refrigerated separately for up to 1 week.
• Freezing: Not recommended, as greens and cheese lose texture when thawed.

Special Equipment Needed

• Grill pan or cast-iron skillet
• Mixing bowl
• Sharp knife and cutting board
• Whisk or small jar for dressing

Conclusion

Balsamic Steak & Gorgonzola Salad is a delightful fusion of fresh, savory, and tangy flavors that turn a simple salad into a gourmet experience. Every bite delivers juicy steak, creamy cheese, and crisp greens — a perfect balance of textures and tastes.

This salad is more than just a meal; it’s a celebration of simplicity and sophistication. Whether you’re cooking for yourself or hosting guests, this recipe promises to impress every time

Balsamic Steak & Gorgonzola Salad

Balsamic Steak & Gorgonzola Salad is an elegant yet easy dish that perfectly balances rich, savory flavors with fresh, crisp textures. Juicy balsamic-marinated steak is grilled to perfection and served over a bed of mixed greens, cherry tomatoes, red onions, and crunchy walnuts or pecans.

Author: Stella Parker Cuisine: American Course: Salads

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Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

For the Steak Marinade:

• 1 lb (450g)
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper

For the Salad:

• 6 cups mixed salad greens (arugula, spinach, or romaine)
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup Gorgonzola cheese, crumbled (or blue cheese)
• ¼ cup toasted walnuts or pecans
• Optional: ½ avocado, sliced

For the Dressing:

• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions

1. Step 1: Marinate the Steak : In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper. Place steak in a resealable bag or dish and pour marinade over it. Let it marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
2. Step 2: Cook the Steak : Preheat a grill pan or skillet over medium-high heat. Cook steak for about 4–5 minutes per side for medium-rare or until your preferred doneness. Transfer to a plate, tent with foil, and let rest for 5 minutes before slicing.
3. Step 3: Prepare the Salad : In a large salad bowl, combine greens, cherry tomatoes, red onion, and nuts. Whisk together the dressing ingredients (balsamic vinegar, olive oil, honey, mustard, salt, and pepper).
4. Step 4: Assemble : Slice the rested steak thinly against the grain. Arrange over the greens and sprinkle with crumbled Gorgonzola cheese. Drizzle dressing over the top and gently toss or serve layered.
5. Step 5: Garnish and Serve : Finish with a drizzle of balsamic glaze (optional) and a sprinkle of extra nuts or herbs.

Keywords: Balsamic Steak & Gorgonzola Salad