Gorgonzola Steak Salad

Directions

  1. In a bowl whisk together white balsamic vinegar, Dijon mustard, Italian seasoning, and garlic powder to hydrate. Gradually whisk in oil to emulsify.
  2. Add cheese crumbles and whisk to combine. Hold refrigerated until service.
  3. Set grill to medium high.
  4. For each serving, season one portion of flat iron steak with 1 teaspoon of steak seasoning. Grill until desired doneness. Remove from grill, allow to rest and slice on bias.
  5. In a bowl, toss 3 cups baby lettuce greens with 1/4 cup Gorgonzola Vinaigrette until evenly coated.
  6. Place dressed salad on plate. Top with 8 halves grape tomatoes, 6 cucumber slices, 1 tablespoon celery, and 1 sliced egg.
  7. Finish with sliced steak and 1 tablespoon Gorgonzola cheese crumbles. Serve slightly warm or chilled.

Ingredients

  • 12 cups baby lettuce greens
  • 1/4 cup celery, 1/8 in bias cut
  • 1/2 cup cucumber, sliced
  • 1 cup Dijon Gorgonzola Vinaigrette
  • 1 tbsp French’s® Dijon Mustard
  • 4 egg(s), sliced
  • 1/4 tsp Magellan® Garlic Powder
  • 1/4 cup cheese crumbles, gorgonzola
  • 1 cup cheese crumbles, gorgonzola
  • 1/2 tsp Magellan® Italian Seasoning
  • 1/2 cup oil, olive
  • 4 4 oz portions Flat Iron Steak
  • 4 tsp Magellan® Steak Seasoning
  • 16 tomato(es), grape, halved
  • 1/4 cup vinegar, white wine