Balsamic Steak Salad with Creamy Gargonzola Dressing

Name: Balsamic Steak Salad with Creamy Gargonzola Dressing
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 3 tablespoons extra version Olive oil; 2 tablespoons Balsamic vinegar; 1 tablespoon Dijon mustard; 1 1/2 teaspoon kosher salt; 1 tsp freshly ground black pepper; 3 sirloin steak filets (8 oz each); 3/4 cup crumbled gargonzola cheese; 2 garlic cloves, peeled; 1/4 cup extra Virgin Olive oil; 1 tsp Dijon mustard; 3 tablespoons champagne vinegar; 2 tablespoons freshly squeeze lemon juice (about 1 lemon); 2 tablespoons honey; 1/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 4 cups baby arugula (about 1 5 oz container); 4 cups baby Spring mix; 3/4 cup halved cherry tomatoes; 1/2 cup thinly sliced radishes; 1/4 cup crumbled gargonzola cheese

5 steps

Prep:30minCook:10min

This is one of those salads that I'll cook forever. The seared steak is just so delicious, on a bed of crunchy greens for that oh-so-necessary veggie serving, and the gargonzola dressing… wow! The tangy, creamy, and robust flavor is impressive enough to serve at a dinner party. My love putting my husband on steak duty while I prepare their gardens all addressing and assemble the salad. It all comes together quickly so we can enjoy our time with guests and they can be wowed by our delicious dinner.

Updated at: Thu, 17 Aug 2023 06:40:43 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories751 kcal (38%)

Total Fat56.4 g (81%)

Carbs17 g (7%)

Sugars12.1 g (13%)

Protein44.1 g (88%)

Sodium1390 mg (69%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Prepare the balsamic steak: in a small bowl, whisk it together the Olive oil, balsamic vinegar, mustard, salt, and pepper. Pour the mixture into a large plastic bag, place the stakes in the bag, and seal. Toss the contents in the bag until the steaks are well coated. Set aside and let marinate at room temperature for 15 minutes. (Alternatively, you can marinate in the fridge for up to 24 hours in advance.)

Zip Top Bag

Bowl

Whisk

dijon mustard1 tablespoon

kosher salt1 ½ teaspoon

freshly ground black pepper1 tsp

balsamic vinegar2 tablespoons

sirloin steak8 oz

Olive oil3 tablespoons

Step 2

Make the creamy gargonzola dressing: in a food processor or blender, combine the gargonzola, garlic, Olive oil, mustard, champagne vinegar, lemon juice, honey, salt, and pepper. Blend on medium low until smooth, about one minute. Set aside.

Food ProcessorMix

garlic cloves2

champagne vinegar3 tablespoons

freshly ground black pepper½ teaspoon

lemon juice2 tablespoons

honey2 tablespoons

crumbled gorgonzola cheese¾ cup

kosher salt¼ teaspoon

dijon mustard1 tsp

extra virgin olive oil¼ cup

Step 3

Assemble the salad: on a large platter or in a large bowl, combine the arugula, Spring mix, tomatoes, and radishes. Top with the Gorgonzola. Set aside.

Platter

Bowl

cherry tomatoes¾ cup

baby Spring mix4 cups

baby arugula4 cups

radishes½ cup

Step 4

Cook the steaks: heat a large skillet, preferably cast iron, over medium high heat. When the skill does hot, remove the steaks from the marinade and add them to the Pan. You may need to do this in batches, so as not to overcrowd the Pan. Took the stakes until seared on each side and cook to prefer Dunn's, 3 to 4 minutes per side for medium, depending on thickness. Transfer the steak to a cutting board and let rest for 5 minutes before slicing.

Cast Iron Skillet

Step 5

To serve: thinly slice the steaks against the grain. Place the sliced steak and its juices on top of the salad, drizzle with the desired amount of dressing.