I have a gift for you today!
Steak salads. Specifically, gorgonzola-crusted steak salads — and yes, they are for your face.
I’ve always loved a well-made steak salad. Growing up in Pittsburgh, salads sometimes came topped with steak or chicken, fries and cheese — an indulgent combo that felt like the most delicious comfort food. But beyond that, leftover grilled flank steak often turned into salads the next night in our house, loaded with blue cheese and balsamic. Those meals are part of why I’ll always want steak on a bed of greens.
So I recreated that idea — but of course I had to elevate it. My salads are high-maintenance because I like lots of flavor and texture: pickled red onions for sweetness and brine, quick-pickled radish for a pop of color and bite, and fresh figs because their green, pink and purple tones satisfy my color-loving brain. The rest is classic salad fare: avocado, mixed greens and cherry tomatoes.
And the steak — oh, the steak. It’s topped with a gorgonzola butter that’s my personal obsession. The filets are seared on the stovetop, then finished under the broiler until the gorgonzola gets golden and slightly crisp at the edges while remaining melty and creamy in the center. The result is rich, savory and irresistible.
These steaks work great on their own as an entree with sides, but sliced and served warm over cool salad ingredients is my favorite way to eat them. The contrast of warm, tender steak and cold, crisp greens makes for a perfect bite.
I finish the salad with a straightforward red wine vinaigrette — a staple in my kitchen. I often reach for oil-and-vinegar dressings; red wine vinegar gives the dressing a bright, tangy lift that complements the rich gorgonzola and sweet figs perfectly.
If you want a salad you’ll happily eat on repeat, this is it.
Gorgonzola Steak Salad
2
45
Pin Recipe
Leave a Review »
Ingredients
Gorgonzola steak
- 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
Salad
- 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 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
Instructions
Gorgonzola steak
- Preheat the broiler to the highest setting. In a small bowl, stir together the softened butter and gorgonzola.
- Heat an oven-safe skillet (cast iron is ideal) over medium-high heat. Season the steaks with salt and pepper. Add the oil to the skillet and, once hot, sear the filets about 1 minute per side until golden. Turn off the heat.
- Spread the gorgonzola butter over the top of each steak, pressing gently so it adheres and stays mostly on top. Place the skillet in the oven on a middle rack and broil for 2 to 3 minutes, until the cheese is golden and bubbly. For thicker filets or a more medium doneness, broil 4 to 5 minutes. Let the steaks rest 15 to 20 minutes before thinly slicing.
- Assemble the salad with the greens, figs, avocado, tomatoes, pickled onion and radish, and extra crumbled gorgonzola. Top with sliced steak and serve with the red wine vinaigrette.
Red wine vinaigrette
- Whisk together the red wine vinegar, garlic, honey, mustard, salt, pepper and red pepper flakes. Slowly whisk in the olive oil until the dressing is emulsified.
Did you make this recipe?
Tag your photos with #howsweeteats on Instagram. I appreciate you so much!
Now, is there room for cookies?