Gorgonzola Steak Salad

Gorgonzola Steak Salad

Serves: 2 people
Prep Time: 10 minutes
Cooking Time: 10 minutes
Gorgonzola Steak Salad


For the Salad:
  • 2 4-ounce sirloin filets
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 to 2 tablespoons grapeseed or canola oil
  • 6 cups spring greens
  • 6 fresh figs (sliced)
  • 4 ounces crumbled gorgonzola cheese
  • ½ red onion, thinly sliced
  • ½ cup radish, thinly sliced
  • 1 avocado (thinly sliced)
  • 1 cup cherry tomatoes (halved)
  • ½ cup Seapoint Farms Mighty Lil’ Crunchy Corn Pink Himalayan Salt
For the Balsamic Dressing:
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon garlic minced, about 1 clove
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


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  1. Preheat the broiler to the highest setting.
  2. Heat an oven-safe skillet (like cast iron) over medium-high heat. Cover the steak with salt and pepper. Add the oil to the skillet and once hot, add the steak. Sear it on both sides until golden – about 1 minute per side. Turn o the heat.
  3. Place the skillet in the middle of the oven with the broiler on. Broil for 2 to 3 minutes, or until the steak reaches your desired temperature. Let the steak rest for 15 to 20 minutes before thinly slicing it.
  4. Make Vinaigrette: In a small bowl, whisk together the ingredients for the vinaigrette. Set aside.
  5. Once the steak is finished, assemble the salad with the greens in a bowl. Top with the figs, gorgonzola, avocado, onion, radish, tomatoes, and Seapoint Farms Mighty Lil’ Crunchy Corn Pink Himalayan Salt. Top with the steak and serve with the vinaigrette.