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This steak salad features tender sliced steak, crisp greens, fresh vegetables, and a creamy homemade Gorgonzola dressing, all ready in minutes for a satisfying single serving meal.
Why You’ll Love This Recipe
- Ready in Minutes: This steak salad comes together quickly, making it a simple and satisfying option for lunch or dinner.
- Tender, Flavorful Steak: Perfectly seared steak paired with crisp greens and fresh vegetables creates a meal that feels hearty and full of flavor.
- Homemade Gorgonzola Dressing: A creamy, tangy dressing brings everything together and is easy to adjust to your taste.
- Easy to Customize: Swap proteins, change the greens, or use a different dressing to make the salad your own.
- Perfectly Portioned: Designed for one, this recipe gives you a complete, filling meal without leftovers.
I’ve always loved how a simple steak salad can feel both fresh and satisfying. Warm, tender slices of steak over crisp greens create such a nice balance of textures, and the homemade Gorgonzola dressing adds a rich, tangy layer that ties everything together.
This single serving version gives you all the flavor of a classic steakhouse salad in a portion that feels just right. It is one of my favorite meals when I want something hearty, colorful, and easy to enjoy any day of the week.
For a complete meal, enjoy this steak salad with a slice of homemade cornbread or a bowl of tomato soup. If you would like more single serving salad options, try our spinach orzo salad, hummus crunch salad, burger bowl, or sweet potato and black bean salad.
Ingredients
If you have any ingredients leftover from this steak salad recipe, check out our Leftover Ingredients Recipe Finder.
For the Salad:
- Steak: Use a cut that stays tender when cooked and sliced thin. I recommend New York strip or ribeye.
- Creole Seasoning: This seasons the steak and adds flavor. Use homemade Creole seasoning or your favorite store brand.
- Salad Greens: Use any mix of arugula, spinach, or romaine. Baby spinach or kale are good substitutes and hold up well under warm steak.
- Tomatoes and Peppers: Fresh tomatoes and peppers add color and texture. If you’ve got extras, use them in a roasted vegetable salad or potatoes O’brien.
For the Dressing:
- Olive Oil: Forms the base of the dressing. Avocado oil is a mild substitute.
- Gorgonzola Cheese: Adds creaminess and tang to the dressing. Blue cheese or feta can be used instead.
- Red Wine Vinegar: Provides acidity. Apple cider vinegar works as a substitute.
- Whole Grain Mustard: Adds depth and slight heat. Dijon mustard gives a smoother flavor.
- Garlic: Builds flavor in the dressing. Garlic powder can be used if fresh garlic is not available.
- Dried Basil: Adds herbal notes. Fresh basil or oregano can be used.
Recipe Variations
Here are a few easy ways to customize this steak salad to match your taste.
- Chicken Option: Use baked chicken breast instead of steak for a lighter protein.
- Add Heat: Stir diced jalapeños or a small amount of hot sauce into the dressing for a spicy addition.
- Different Dressings: Try this salad with small batch blue cheese dressing, small batch ranch dressing, or small batch goat cheese dressing. Each gives the salad a different flavor profile.
How To Cook Steak On The Stovetop
- Prepare the Steak: Pat the steak dry with paper towels. Drying the surface helps the steak form a good sear.
- Season the Steak: Coat both sides evenly with the seasoning.
- Heat the Pan: Turn on your exhaust fan. Place a cast iron or stainless steel skillet over medium high heat and let it heat until very hot. A hot pan is essential for a good crust.
- Add Oil: Add a small amount of oil to the pan. When the oil shimmers, it is ready for the steak.
- Cook the Steak: Place the steak in the skillet and leave it undisturbed for about 3 minutes to develop a deep brown crust. Flip once the steak releases easily from the pan and cook for another 3 to 4 minutes for rare to medium rare. Adjust the time slightly to reach your preferred doneness. During the last minute, add butter to the pan and spoon it over the steak.
- Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for 10 minutes. Resting allows the juices to settle so the steak stays tender when sliced.
How To Check Steak Doneness
Using an instant read thermometer is the most accurate way to check doneness.
- Rare: 125 to 130 degrees F.
- Medium Rare: 130 to 135 degrees F.
- Medium: 140 to 145 degrees F.
- Well Done: Cook until the steak feels firm and the center is no longer pink. Cooking time varies depending on thickness.
Expert Tips
- Cook the Steak Properly: Sear the steak in a hot skillet to create a good crust, then let it rest before slicing so the juices stay in the meat.
- Make a Smooth Dressing: Whisk the dressing ingredients until fully blended. Adjust the vinegar or mustard to match your taste.
- Assemble the Salad Correctly: Place the greens in the bowl first, then add the warm sliced steak and vegetables to soften the greens slightly. Spoon the dressing over the top.
- Slice the Steak Across the Grain: Cutting against the grain keeps the steak tender and easier to chew.
- Use Fresh, Crisp Greens: Choose greens that hold up well under warm steak, such as arugula, spinach, or kale.
Frequently Asked Questions
New York strip, ribeye, and sirloin are popular choices because they stay tender when seared and sliced thin.
Yes. Leftover steak works well. Warm it gently in a skillet or slice it cold and add it directly to the greens.
I prefer making the gorgonzola dressing, but blue cheese dressing, balsamic vinaigrette, and ranch are all commonly paired with steak.
The gorgonzola dressing can be stored in an airtight container in the refrigerator for up to a week. It’s perfect for salads, sandwiches, or as a dip.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving steak salad or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Steak Salad For One
Equipment
- mini food processor or blender
Ingredients
For the Salad
- 1 (4 ounce) New York strip, Ribeye steak, or top sirloin steak (1-inch thick)
- 2 cloves garlic
- 1 small red bell pepper -sliced
- ½ tablespoon olive oil
- ¼ teaspoon creole seasoning (use our homemade Creole seasoning or a store version)
- 2 teaspoons vegetable oil or canola oil or avocado oil
- 1 tablespoon salted butter
- 2 cups salad greens
- ½ cup cherry tomatoes -sliced in half
For the Dressing
- 3 tablespoons olive oil
- 2 ounces gorgonzola cheese -crumbled
- 1 tablespoon red wine vinegar
- ½ tablespoon whole grain mustard
- 1 clove garlic -minced
- ½ teaspoon dried basil
- pinch salt
- pinch coarsely ground black pepper
Instructions
- Pat the steak dry with paper towels and set aside. Heat the oven to 400 degrees F (200 degrees C).
- On a baking sheet, toss the garlic cloves, red bell pepper slices, and olive oil. Bake for about 15 minutes, or until the vegetables are soft. Let cool.
- Heat a cast iron or stainless steel skillet over medium high heat for about 5 minutes. While it heats, rub Creole seasoning on both sides of the steak. Add vegetable oil to the hot skillet.
- Place the steak in the skillet and cook without moving it for about 3 minutes to form a deep brown crust. Flip and cook for 3 to 4 more minutes for rare to medium rare. Adjust the time for your preferred doneness. Add the butter during the last minute and spoon it over the steak.
- Transfer the steak to a cutting board, cover, and let rest for 10 minutes.
- Place the greens on a large plate. Slice the steak thinly across the grain and add it to the greens. Top with the roasted peppers, garlic, and tomatoes.
- To make the dressing, blend the oil, cheese, vinegar, mustard, garlic, and basil in a small food processor. Add more oil if needed for a smoother consistency. Season with salt and pepper. Spoon the dressing over the salad.
Notes
- Cook the Steak Properly: Sear the steak in a hot skillet to create a good crust, then let it rest before slicing so the juices stay in the meat.
- Make a Smooth Dressing: Whisk the dressing ingredients until fully blended. Adjust the vinegar or mustard to match your taste.
- Assemble the Salad Correctly: Place the greens in the bowl first, then add the warm sliced steak and vegetables to soften the greens slightly. Spoon the dressing over the top.
- Slice the Steak Across the Grain: Cutting against the grain keeps the steak tender and easier to chew.
- Use Fresh, Crisp Greens: Choose greens that hold up well under warm steak, such as arugula, spinach, or kale.
- Rare: 125 to 130 degrees F.
- Medium Rare: 130 to 135 degrees F.
- Medium: 140 to 145 degrees F.
- Well Done: Cook until the steak feels firm and the center is no longer pink. Cooking time varies depending on thickness.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This salad was a true hit, from looks to taste, even using leftover steak! Everything worked perfectly. I will definitely make again using your steak recipe. Thank you!
Delicious, the instructions were really easy to follow and the tips helped me to cook one of the best steaks Ive ever had, nice and juicy!! love this website as a single working female I have been looking for something like this for ever!! amazing 🙂
I’m so glad you enjoyed the recipe and that the tips helped you get a perfectly juicy steak! It makes me so happy to know the site’s been helpful for you.
Hi Joanie,
This salad looks amazing. I’m not a big fan of gorgonzola so what would be a good substitute for this dressing? I can’t wait to try this recipe.
The Gorgonzola is a big part of this dressing. You could simply use your favorite salad dressing or perhaps leave out the cheese and mix together the other dressing ingredients to make a vinaigrette.
I’m thankful that I can say that my family enjoys big salads for dinner. The gorgonzola sauce on this steak salad looks amazing!
Thank you, Dara!
I love a good steak salad! 🙂 The only thing that would make this salad better is a big handful of french fries on top- that is how we do a steak salad in West Virginia and Pennsylvania. 😉
That sounds so good, Carrie!!