Steak And Gorgonzola Salad Food

BALSAMIC STEAK GORGONZOLA SALAD WITH GRILLED CORN

Steps:

• Marinate the steak: In a medium size bowl, stir together ingredients for the marinade. Place steaks in a large ziplock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes.
• Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
• Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total. Remove from heat when done and let cool. Slice corn kernels off the cob.
• Remove the steak from the fridge. Place on the grill or grill pan. Grill both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain.
• In a small bowl, whisk together ingredients for vinaigrette.
• Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl.
• Lay sliced steak on top of salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired.

STEAKHOUSE WEDGE SALAD WITH GORGONZOLA AND CRISPY PANCETTA

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
• Meanwhile, mash together the Gorgonzola, sour cream and lemon juice in a bowl. Add the milk and whisk to combine. Season with salt and pepper.
• Arrange the iceberg wedges and tomatoes on 4 plates. Drizzle with the Gorgonzola dressing and crumble the pancetta over the top. Garnish with the chives.

STEAK SALAD

Steps:

• In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
• Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

STEAK SALAD WITH GRAPES, WALNUTS, AND GORGONZOLA

Steps:

• Heat oven broiler with rack set 4 inches from heat.
• Season steak with salt and pepper; place on a brolerproof pan. Broil 4-6 minutes, without turning, for medium-rare. Let rest 5 minutes.
• Meanwhile, in a medium bowl, combine oil and vinegar; season with salt and pepper to taste. Whisk to combine well.
• Add spinach; toss to coat.
• Thinly slice steak crosswise.
• Place spinach, grapes, and steak on a serving plate. Sprinkle with cheese and walnuts.