Steak, greens, Gorgonzola, and balsamic vinaigrette combine for a satisfying, elegant, gluten-free meal.
# What You’ll Need:
→ Steak Marinade
01 - 1 lb flank steak or sirloin
02 - 2 tablespoons balsamic vinegar
03 - 1 tablespoon olive oil
04 - 1 garlic clove, minced
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Salad Assembly
08 - 6 cups mixed salad greens (arugula, baby spinach, romaine)
09 - 1 cup cherry tomatoes, halved
10 - 1/2 red onion, thinly sliced
11 - 1/2 cup Gorgonzola cheese, crumbled
12 - 1/3 cup toasted walnuts or pecans
13 - 1/2 cucumber, thinly sliced
→ Balsamic Vinaigrette
14 - 3 tablespoons balsamic vinegar
15 - 1/2 teaspoon Dijon mustard
16 - 1/2 teaspoon honey
17 - 1/3 cup olive oil
18 - Salt and pepper to taste
# Step-by-Step Guide:
01 - In a shallow dish, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, kosher salt, and black pepper. Add steak and turn to coat evenly. Refrigerate and marinate for at least 15 minutes, or up to 2 hours.
02 - Preheat grill, grill pan, or skillet over medium-high heat. Remove steak from marinade and pat dry. Grill or sear steak for 3–4 minutes per side until medium-rare or preferred doneness.
03 - Transfer steak to a plate, cover loosely with foil, and let rest for 5 minutes. Slice steak thinly against the grain.
04 - In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, olive oil, and seasoning until emulsified.
05 - In a large mixing bowl, combine salad greens, cherry tomatoes, sliced red onion, crumbled Gorgonzola, toasted nuts, and cucumber.
06 - Drizzle half of the balsamic vinaigrette over salad ingredients and toss gently to coat.
07 - Distribute salad onto plates, top with sliced steak, and finish with remaining vinaigrette.
