Balsamic Steak & Gorgonzola Salad (Print Version)
Juicy balsamic glazed steak over a vibrant gorgonzola salad. A symphony of flavors and textures that's both elegant and easy!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
Ribeye Steak (1 lb)
02 -
Mixed Greens (5 oz)
03 -
Gorgonzola Cheese (4 oz, crumbled)
→ For the Balsamic Glaze
04 -
Balsamic Vinegar (1/2 cup)
05 -
Honey (2 tbsp)
06 -
Garlic (2 cloves, minced)
→ Salad Toppings
07 -
Candied Walnuts (1/4 cup)
08 -
Red Onion (1/4 cup, thinly sliced)
→ Seasonings & Oil
09 -
Olive Oil
10 -
Salt and Pepper
# Instructions:
01 -
In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat. Let it simmer and reduce until it thickens into a syrupy glaze, about 10-15 minutes.
02 -
Pat the steak dry with paper towels. Season generously with salt and pepper. Sear the steak over medium-high heat for 3-4 minutes per side for medium-rare.
03 -
Let the steak rest for at least 5 minutes before slicing. This allows the juices to redistribute.
04 -
In a large bowl, combine mixed greens, candied walnuts, red onion, and crumbled gorgonzola. Whisk together olive oil, a splash of balsamic glaze, salt, and pepper for the dressing.
05 -
Slice the steak against the grain and arrange it over the salad. Drizzle with the remaining balsamic glaze.
06 -
Enjoy!
# Notes:
01 -
Patting the steak dry is crucial for a good sear. Don't add the gorgonzola too early or it might wilt the greens. If you're out of candied walnuts, toast regular walnuts in a dry pan. A splash of Dijon in the dressing adds a lovely tang!
# Equipment Needed:
01 -
Cast-iron skillet
02 -
small saucepan
03 -
large bowl
04 -
whisk
# Nutrition (Per Serving):
Calories: 600
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 40g