Gorgonzola Crusted Steak Salads.
I have a present for you today!
Steak salads! Gorgonzola steak salads just for our face. YES.
I’ve always been such a huge, huge fan of a good steak salad. Part of me thinks it’s probably because here in Pittsburgh they put steak or chicken on a salad with French fries and cheese (hello most perfect delicious heart attack) but I don’t think that’s REALLY why.
Growing up, we’d have grilled flank steak for dinner and there would always be enough leftovers for the next night which often became flank steak salads. They were so good: think tons of blue cheese, balsamic, all that jazz. It was one of the few times I actually WANTED to eat a salad when I was growing up!
So! I made one like that.
Of course, I had to take it a step further because my salads must be high maintenance in order for me to enjoy them. Pickled red onions, always. They are so sweet and briney and delicious. Also, pickled radish because I need more hot pink that normal on my salads. YOU KNOW.
And figs! They are green and pink and purple so that works for my color brain.
The rest is sort of boring salad stuff. Like avocado. And lettuce. And tomatoes.
Oh oh oh! BUT THE STEAK.
It’s crusted with gorgonzola cheese. GORGONZOLA CHEESE. My lover. The best cheese ever. For today.
These steaks are seared but then finished under the broiler just until the cheese gets golden and slightly crunchy but also still melty and creamy. Sounds like a dream, I KNOW.
The steak could easily be eaten by itself. Or as a main entrée with sides and stuff, a la Eddie’s favorite. But sliced up, I love it on a salad. Especially while it’s still warm and melt-in-your-mouth and the rest of the salad ingredients are cold. Best ever.
I finished it off with my favorite red wine vinaigrette which is a serious staple in this house. You know how partial I am to oil and vinegar dressings. I often use apple cider vinegar but my first love is probably red wine vinegar. The tanginess!
Annnnd this is how you make a salad that you want to absolutely eat forever and ever.
Gorgonzola Steak Salad
- 2 3 to 4 ounce sirloin filets
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 to 2 tablespoons grapeseed or canola oil
- 2 tablespoons unsalted butter
- 4 ounces crumbled gorgonzola cheese
- 6 cups spring greens
- 6 fresh figs sliced
- 1 avocado thinly sliced
- 1 cup cherry tomatoes halved
- a handful of quick pickled onions
- a handful of quick pickled radish
- extra gorgonzola cheese for crumbling
red wine vinaigrette
- 3 tablespoons red wine vinegar
- 2 garlic cloves minced or pressed
- 1 1/2 tablespoons honey
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 3 tablespoons olive oil
- Preheat the broiler to the highest setting. In a small bowl, stir together the softened butter and gorgonzola.
- Heat an oven-safe skillet (like cast iron) over medium-high heat. Cover the steak with the salt and pepper. Add the oil to the skillet and once hot, add the steak. Sear it on both sides until golden – about 1 minute per side. Turn off the heat.
- Place the gorgonzola butter mixture over top of the steak, pressing gently so it adheres. You want it mostly on the top so it doesn’t spill down the sides in the oven (but a little bit might!). Place the skillet in the oven with the broiler on. I like to do it in the middle of the oven to prevent the cheese from burning and smoking. Broil for 2 to 3 minutes, until the cheese is golden and bubbly and also – depending on how well you like your steak done! If you have thicker filets and would like your steak to be medium, I’d broil for about 4 to 5 minutes. Let the steak rest for 15 to 20 minutes before thinly slicing it.
- Once the steak is finished, assemble the salad with the greens in a bowl. Tp with the figs, avocado, tomatoes, pickled onion and radish and extra gorgonzola. Top with the steak and serve with the vinaigrette!
red wine vinaigrette
- In a bowl, whisk together the vinegar, garlic, honey, mustard, salt, pepper and pepper flakes. Whisk in the olive oil until the dressing is emulsified.
Did you make this recipe?
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I appreciate you so much!
Now room for cookies, right?
27 Comments on “Gorgonzola Crusted Steak Salads.”
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This is one gorgeous salad!
So many textures and flavors!! YUM
Oh my goodness, I never considered crusting my steak with gorgonzola but I have no idea why because this looks like pretty much the best thing ever!
you must try!! it’s dreamy!
I made something similar out of leftovers for dinner last night and it was mind-blowingly good! I think salads are my favorite way to eat steak?!
same here mansee!
These sound amazing! Steak+Gorgonzola is a match made in heaven!
i agree! thanks amanda!
I’m making these tonight!
i hope you love them!
You make the most gorgeous salads ever!
Can’t wait to try this! Not a fan of a boring salad, but this is no boring salad! Thanks for the idea!
This looks incredible!! Do you eat gorgonzola while pregnant? I just found out I am pregnant with our first child and there is so much conflicting information about what you should/shouldn’t eat I’m feeling super overwhelmed
Aaaaaagh this is making me water at the mouth!! So many delicious ingredients in one bowl! I feel ya on the high maintenance salad front – my lettuce has to be packed with goodies in order for me to be enticed. I’d say you hit a home run with this one!
i super heart steak salad as well ! this looks wonderful
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mmm! And the figs to add some savory. Good pairing! What restaurant in Pittsburgh makes your favorite Steak Salad, with fries of course? I’m trying to think of what I think is the best, I keep coming back to Fat Heads. I’m curious to hear what you think. I feel like I have to be missing a good one somewhere.
The most delicious salad I ever tried. You are really good in this. Keep it up.
My store not stocking figs right now (well, it IS November)…has anyone subbed in another fruit or sweet element? I’m drawing a blank on what else i could add on to bring a little sweetness.
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This was delicious! I skipped the figs and avocado. But I made the pickled onions and radishes (my husband pulled a few radishes from the garden!). Steak was cooked on the grill. I recommend waiting until the second side of steak is about done before adding the cheese mixture! That was a little messy. The dressing is something I will make again for other salads. But, wow, was the whole meal tasty! Thank you!!