This gorgonzola salad is an easy dish that’s bursting with bold flavors. A delicious combination of juicy steak, crisp greens, and pungent cheese is enhanced even further with the tangy notes and creamy texture of homemade gorgonzola dressing. Hearty, refreshing, and quick to make, it’s a crowd-pleasing dish perfect for date night dinners, packed lunches, and everything in between!
Inspired by my favorite steakhouse salad, this gorgonzola salad has all the flavor and appearance of a 5-star worthy meal without the need to break the bank. Crunchy, creamy, sweet, and savory all at the same time, it’s everything you could ever ask for in a salad and more. Don’t be surprised if you find yourself craving it all summer long!
Why You’ll Love This Recipe
- High-protein and full of nutrients and healthy fats
- Naturally gluten free
- Quick and easy to prepare
- Makes enough to feed a crowd
- Can be prepared in advance for quick meals in a pinch
Ingredients & Notes
- Steak - Sirloin, filet, strip, or skirt steak works best.
- Sea salt - Not only does salt enhance the flavor of foods but when added to steak, it helps draw out excess moisture making the meat extra tender.
- Olive oil - This is only necessary if you’re cooking your steak on cast iron instead of grilling but helps prevent the meat from sticking and creates a beautiful sear.
- Pineapple - When grilled the natural sugars in pineapple caramelize and create a bold sweetness that compliments the savoriness of the steak perfectly.
- Baby spring mix - A bed of baby spring mix forms the base of the salad.
- Red onion - Included for a nice tangy taste and a bit of extra texture.
- Slivered almonds - Full of healthy fats to help keep you full, these pair with the onion for a satisfying crunch. Feel free to replace them with any other nut or seed you prefer to suit your allergy needs.
- Greek yogurt - This forms the base of the dressing creating a smooth, creaminess while adding a boost of protein. Use any yogurt you’d like. Just make sure it’s unflavored!
- Gorgonzola - Similar to blue cheese, this makes the gorgonzola super creamy while adding a hint of tang.
- Milk - Helps combine the ingredients, making the dressing smooth. Any milk you have on hand and like best works great.
- Olive oil - Forms an emulsion blending all the ingredients and making the dressing extra rich.
- Garlic - Fresh garlic works best to add an element of savoriness.
What is Gorgonzola Cheese?
Gorgonzola is a type of blue cheese from cow's, sheep's, or goat's milk. It has distinctive blue veins throughout the cheese and has a milder, creamier taste than traditional blue cheese.
Can I Use Feta Cheese?
Feta cheese can easily be swapped for the gorgonzola. Make sure to use feta crumbles, not the block of feta as it will blend better.
This gorgonzola salad with steak might look gourmet, but it’s really simple to make. All you’ll need is a grill or cast iron skillet, a blender, and a large mixing bowl, and you will be ready to cook!
Step 1: Prepare the steak. Allow the steak to sit at room temperature for at least 30 minutes. Then, pat it dry with a paper towel, and season it well with salt.
Heat either the grill or a cast iron skillet. Cook the steak to the desired doneness, making sure to flip it over halfway through. Once cooked, set it aside to rest for 5 minutes.
Step 2: Sear the pineapple. On the grill or in the same cast iron skillet, sear the pineapple on each side until it’s lightly caramelized. Then, cut it into chunks, and set it aside.
Step 3: Make the gorgonzola dressing. Add all the ingredients to a blender, and pulse until they are smooth and well combined. The dressing should be slightly runny yet thick enough to stick to the back of the spoon.
Step 4: Assemble the gorgonzola salad. Add all the salad ingredients to a large bowl, pour the dressing on top, and toss to combine.
To serve, add a few strips of steak on top along with extra gorgonzola, and enjoy!
- Pat your steak well with a paper towel to remove any excess moisture. This will allow the steak to soak up the salt and cook evenly.
- A meat thermometer is key to ensuring your steak is cooked to your liking. Insert it into the middle of the steak after it has cooked on both sides for 5 minutes to see how much more time it needs.
- Blend the dressing ingredients well in the blender. There will be a few little clumps from the gorgonzola, but it should resemble a thick salad dressing. Taste test the dressing with a spoon to make sure it’s seasoned to your liking.
- Toss the salad ingredients well with the gorgonzola dressing. This is one of those salads that is best enjoyed well-tossed with the dressing. Leave a little dressing on the side if needed for guests to add more if desired.
How to Serve
Serve the tossed salad in a bowl or plate and top with a few strips of steak. You can also sprinkle more gorgonzola cheese on top if desired.
How to Store
If you anticipate having leftovers, reserve some of the salad mix without the dressing, and store it in an airtight container. Do the same with the salad dressing. The salad mix will keep for 2 - 3 days in the fridge. The salad dressing will keep for up to 2 weeks in the fridge - shake or stir well before serving.
Can I Make This Gorgonzola Salad Ahead of Time
To prepare this dish ahead of time, prepare the salad and the dressing as directed. Store both in separate containers with a lid in the fridge. When ready to serve, toss the salad mix with the dressing, and serve as directed.
Frequently Asked Questions
This is a creamy yet lighter take on traditional gorgonzola dressing as it uses unsweetened Greek yogurt as its base mixed with crumbled gorgonzola cheese and spices.
A baby spring mix will provide the perfect amount of crunchiness and leafiness. You can also mix some spinach and romaine to achieve a similar mixture.
For more easy salads, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!,
Gorgonzola Steak Salad
For the steak
- 1 ½ lb steak - sirloin, filet, stip, or skirt are best
- Sea salt
- Olive oil - if cooking steak on cast iron
For the salad
- 2 cup pineapple - grilled
- 3 cups baby spring mix
- ½ red onion - chopped (approx. ½ cup)
- ½ cup slivered almonds
For the dressing
- ⅓ cup greek yogurt
- ½ cup gorgonzola
- ¼ cup milk of choice
- 2 tablespoon olive oil
- 1 garlic clove
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Remove the steak from the fridge and allow them to sit at room temperature for at least 30 minutes. Pat the steak dry with a paper towel and season well with sea salt. If grilling, preheat the grill to 400 F or heat a cast iron skillet over medium heat with some olive oil. Cook the steak for 5 - 7 minutes on each side until desired doneness. Use a meat thermometer to verify the internal temperature. Remove the steak from the heat at 130 F for medium rare and 140 F for medium. Let the steak rest for 5 minutes before cutting into strips.
- On the grill or in the same cast iron skillet, sear the pineapple for 3 minutes on each side until lightly charred. Transfer to a plate, cut into chunks, and set aside.
- Prepare the dressing by adding the greek yogurt, gorgonzola, milk, olive oil, garlic clove, sea salt, and black pepper to a blender and mix well. The dressing will be slightly runny yet thick enough to coat the back of a spoon.
- Assemble the salad in a large bowl by adding the spring mix, red onions, slivered almonds, and pineapple. Toss everything together with the dressing until well combined.
- Serve the salad with a few strips of steak on top, extra gorgonzola crumbles, if desired, and enjoy!