Gorgonzola Steak Salad

Plate with steak gorgonzola salad and pineapple.

5 from 2 votes

A steakhouse-style gorgonzola salad with seared steak, charred pineapple, and a creamy greek yogurt gorgonzola dressing. Gluten free and on the table in under an hour.

Prep Time40

Cook Time15

Total Time55

Course: Dinner, Lunch

Cuisine: American

Keyword: gorgonzola dressing, gorgonzola salad, salad recipe, steak, steak salad

Servings: servings

Calories: 411kcal

Author: Ansley Beutler

Equipment

1 Grill or Cast Iron Skillet

1 Blender

1 Large Mixing Bowl

Ingredients

For the steak

1 ½ lb steak sirloin, filet, strip, 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

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Instructions

Remove the steak from the fridge and allow them to sit at room temperature for at least 15 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.
1 ½ lb steak, sea salt, olive oil
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.
2 cup pineapple
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.
⅓ cup greek yogurt, ½ cup gorgonzola, ¼ cup milk of choice, 2 Tbsp olive oil, 1 garlic clove, ½ tsp sea salt, ¼ tsp black pepper
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.
3 cups baby spring mix, ½ red onion, ½ cup slivered almonds
Serve the salad with a few strips of steak on top, extra gorgonzola crumbles, if desired, and enjoy!

Notes

Storing : 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.

Nutrition