1. Can I use a different type of cheese instead of Gorgonzola?

Yes, you can substitute Gorgonzola with other blue cheeses like Roquefort or Bleu d'Auvergne for a similar taste. Alternatively, if you prefer a milder flavor, goat cheese or feta can be great options.

2. How can I make this salad gluten-free?

To make this salad gluten-free, simply avoid any bread that may be included as a side. If you’re making the dressing, ensure that the Dijon mustard is gluten-free, as some brands may contain wheat.

3. How long does the Gorgonzola steak salad keep in the fridge?

While the grilled steak can be stored in the fridge for up to four days, the salad itself is best enjoyed fresh. If you have leftovers, store the components separately to maintain the salad’s freshness.

Gorgonzola Steak Salad: A Flavorful Delight

Description

This Gorgonzola steak salad features balsamic-marinated steak, grilled corn, and fresh vegetables, all topped with creamy Gorgonzola cheese. It’s a flavorful, hearty dish perfect for a main meal, offering a delicious balance of savory, smoky, and tangy flavors.

Ingredients

Scale

1 Best Steak Marinade
1 Skirt Steak (about 1 lb)
1 ½ Ears Yellow Sweet Corn
1 Zucchini, sliced and quartered
6 Cups Spring Mix
1 Cup Arugula
2 Endive Heads, Core Removed and roughly chopped
2 Cups Petit Medley Grape Tomatoes (about 8–10 ounces), halved
½ Stalk Green Onions, Sliced
1 Shallot, Thinly Sliced
2 Tablespoons Basil, Minced
2 Tablespoons Parsley, Minced
1 Clove Garlic, Minced
1 Tablespoon Lemon Zest
Crack of Black Pepper
4 Ounces Gorgonzola Cheese, crumbled
1/4 Cup Balsamic Vinegar
1/3 Cup Olive Oil
1 Clove Garlic, Minced
1 teaspoon Dijon Mustard
1 Pinch Kosher Salt and Pepper

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Instructions

Marinate the skirt steak in the Best Steak Marinade for at least 30 minutes.
Grill the steak to your preferred level of doneness. Let it rest before slicing it thinly against the grain.
Char the corn on the grill for a few minutes until lightly browned, then remove the kernels from the cob.
Heat a pan over medium-high heat and sauté the zucchini with olive oil, salt, and pepper until slightly tender with char marks.
In a large bowl, combine the spring mix, arugula, endive, tomatoes, shallots, and green onions. Add lemon zest, a pinch of salt, and toss to combine.
For the dressing, add balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper into a mason jar, then shake to combine.
Arrange the salad on a large platter and top with sliced steak, Gorgonzola cheese, and drizzle with dressing. Serve immediately.

Notes

For the best flavor, ensure the steak is marinated for at least 30 minutes.
Grilled steak can be stored for up to 4 days in the fridge, but the salad itself is best served fresh.
Substitute Gorgonzola with feta, goat cheese, or a mild blue cheese for a different flavor.
If preparing ahead, keep the dressing and salad components separate to avoid wilting the greens.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling, Sautéing
Cuisine: American, Italian

Nutrition

Serving Size: 1 serving
Calories: 300 kcal
Sugar: 4g
Sodium: 285mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0.2g
Carbohydrates: 9g
Fiber: 2g
Protein: 18g
Cholesterol: 50mg