Gorgonzola Steak Salad
Gorgonzola Steak Salad
Directions
- In a bowl whisk together white balsamic vinegar, Dijon mustard, Italian seasoning, and garlic powder to hydrate. Gradually whisk in oil to emulsify.
- Add cheese crumbles and whisk to combine. Hold refrigerated until service.
- Set grill to medium high.
- 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.
- In a bowl, toss 3 cups baby lettuce greens with 1/4 cup Gorgonzola Vinaigrette until evenly coated.
- Place dressed salad on plate. Top with 8 halves grape tomatoes, 6 cucumber slices, 1 tablespoon celery, and 1 sliced egg.
- 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 cup cheese crumbles, gorgonzola
- 1/4 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