Steak Salad with Gorgonzola
A healthy high protein & low-carb dinner that's perfect for the spring/summer season - steak salad with gorgonzola! Slices of juicy New York strip steak served over a bed of corn, tomatoes, and crumbles of salty Italian blue cheese. Drizzled over top is a simple balsamic vinaigrette!
Servings 2
Calories
Equipment
- 1 meat thermometer
Ingredients
The Steak
- 1 New York strip steak (make sure the steak is at room temperature before cooking)
- 1 Tablespoon avocado oil or soft butter
- salt & pepper (I don't typically measure the steak seasoning, but you will need enough to completely cover the steak. Around 1/4 teaspoon each of salt & pepper)
- 1 healthy pinch of garlic powder *optional
Salad Ingredients
- 2 heaping cups greens
- 1 cup cooked corn (grilled, steamed, or even frozen corn works)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, sliced or diced
- 1/4 cup crumbled gorgonzola cheese can also replace with regular blue cheese
- 1/2 avocado, sliced
- 2 Tablespoons chopped fresh basil
Balsamic Vinaigrette
- 1/3 cup quality olive oil
- 1/4 cup balsamic vinegar
- 1-2 Tablespoons maple syrup
- 1/2 teaspoon garlic powder
- 1 healthy pinch salt
- 1 healthy pinch black pepper
Instructions
- Preheat oven to 400F. Place a skillet pan for the steak in the oven while it preheats.
- Make the dressing: in a small jar or small bowl, mix together the salad dressing ingredients. Taste and adjust with additional salt or sweetness if needed!
- Make the salad: On a large salad plate or in a bowl, prepare the salad with the greens then top with halved tomatoes, red onion slices, avocado, corn, fresh basil, and crumbled gorgonzola. Set salad aside.
- Prep the steak: Using either soft butter or avocado oil, use your hands to oil the steak on both sides. Then season generously with garlic powder, and salt & black pepper on both sides (if the steak is thicker, don't be shy with seasoning).
- Cook the steak (for medium rare): Carefully remove the hot skillet pan from the oven and turn the burner to medium heat. Place the steak in the pan and brown for 2 minutes on both sides. Then carefully transfer the pan with the steak into the oven for several minutes, once the internal temperature of the steak is between 125-130F, remove it from the oven. Note: These are instructions for medium rare. See notes for additional temperatures if you would like to cook the steak rare or well-done.
- Let the steak rest: Place the steak on a cutting board and cover it with foil for 5-10 minutes, or until the internal temperature is between 135-145F. Then slice the steak and place it over the salad, drizzle with the balsamic dressing, and serve right away!
Notes
Internal temperature for rare steak: Rare steak means quite a bit of red when you cut into it. The internal temperature for rare steak will be between 125-130F when it's ready to serve.
Internal temperature for medium steak: If you like a little bit of pink but not too rare, medium is a perfect balance and my personal favorite! The internal temperature will be between 135-145F.
Internal temperature for well-done steak: If you like little to almost no pink at all and an almost completely cooked steak, well-done steak temperature will be between 145-155F.