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Gorgonzola Steak Salad

Irresistible Gorgonzola Steak Salad for Summer Bliss

Enjoy a delightful Gorgonzola Steak Salad, perfect for summer meals and packed with protein.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Skirt Steak Can be substituted with flank or hanger steak.
  • 1/2 cup Best Steak Marinade Use your favorite marinade for variety.
For the Salad Base
  • 6 cups Spring Mix Swap for any mixed greens if desired.
  • 1 cup Zucchini Thinly sliced for optimal charring.
  • 1 cup Endive Can be replaced with radicchio.
  • 1 pint Petit Medley Grape Tomatoes Halved for better flavor blending.
  • 1/4 cup Green Onions Regular onions can be used for stronger flavor.
For the Corn
  • 2 ears Yellow Sweet Corn Boil for 5-7 minutes before grilling.
For the Dressing
  • 1/4 cup Balsamic Vinegar Substitute with red wine vinegar if needed.
  • 1/4 cup Olive Oil Avocado oil can be used for a different taste.
  • 1 tbsp Dijon Mustard Optional for a lighter dressing.
  • 1 clove Garlic Adjust to taste.
For Garnishing
  • 4 oz Gorgonzola Cheese Can be substituted with feta.
  • 1 tbsp Basil Fresh herbs enhance flavor.
  • 1 tbsp Parsley Other herbs like cilantro can be used.
  • to taste Kosher Salt
  • to taste Pepper

Equipment

  • Grill
  • Skillet
  • Mixing bowl
  • Ziplock Bag

Method
 

Marinating and Cooking
  1. In a ziplock bag, combine your favorite marinade ingredients. Add the skirt steak, ensuring it is well coated. Seal the bag and refrigerate for at least 30 minutes.
  2. Preheat your grill to medium-high heat, around 400°F. Remove the skirt steak from the marinade and grill for about 4-5 minutes per side.
  3. While the steak rests, boil the yellow sweet corn in salted water for 5-7 minutes. Drain and grill the corn for an additional 5-7 minutes.
  4. Slice the zucchini into rounds, drizzle with olive oil, and sauté in a hot skillet for about 2 minutes per side until golden.
  5. In a large mixing bowl, combine the spring mix, endive, grilled corn, sautéed zucchini, halved grape tomatoes, and chopped herbs. Toss lightly with dressing.
  6. Plate the salad, slice the rested skirt steak, layer on top, and crumble gorgonzola over the dish.

Nutrition

Serving: 1saladCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 4mg

Notes

For best results, serve the salad immediately and keep the dressing on the side if storing leftovers.

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