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.

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