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.
Now room for cookies, right?