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Balsamic Steak Gorgonzola Salad: A Deliciously Fresh Recipe for Any Occasion

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This Grilled Flank Steak Salad features marinated flank steak served over a bed of fresh mixed greens, topped with cherry tomatoes, red onion, crumbled Gorgonzola cheese, and toasted walnuts, all drizzled with a homemade balsamic vinaigrette. It’s a light yet satisfying meal perfect for any occasion.

Ingredients

Scale
  • 1 lb flank steak
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 8 cups mixed salad greens (such as arugula, spinach, and romaine)
  • 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

  1. In a medium bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper to create the marinade.
  2. Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well coated.
  3. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
  4. Wash and dry the mixed salad greens thoroughly.
  5. Slice the cherry tomatoes in half and set aside.
  6. Thinly slice the red onion. If desired, soak the slices in cold water for about 10 minutes to mellow the flavor.
  7. Toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until golden and fragrant.
  8. Crumble the Gorgonzola cheese and set aside.
  9. Preheat your grill to medium-high heat.
  10. Remove the steak from the marinade and let any excess marinade drip off. Discard the marinade.
  11. Place the steak on the grill and cook for about 4-5 minutes on one side.
  12. Flip the steak and cook for another 4-5 minutes for medium-rare, or longer for desired doneness (130°F for medium-rare, 140°F for medium).
  13. Once cooked, remove the steak from the grill and let it rest for 5-10 minutes.
  14. In a large salad bowl, add the mixed greens as the base.
  15. Top the greens with the halved cherry tomatoes and sliced red onion.
  16. Slice the rested steak against the grain into thin strips.
  17. Arrange the sliced steak on top of the salad.
  18. Sprinkle the crumbled Gorgonzola cheese and toasted walnuts over the salad.

Notes

  • For a spicier kick, consider adding sliced jalapeños or a sprinkle of red pepper flakes to the salad.
  • This salad can be served warm or cold, making it versatile for any season.
  • Leftover steak can be stored in the refrigerator and used in sandwiches or wraps.

Find it online: https://recipedune.com/balsamic-steak-gorgonzola-salad/