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Craving something fresh, hearty, and easy to whip up? Look no further than this single serving Steak Salad! Perfect for a quick lunch or a light dinner, this dish combines the rich flavor of perfectly cooked steak with the freshness of assorted greens and vegetables. The homemade Gorgonzola dressing adds a tangy twist, elevating the flavors to a whole new level. This steak salad is a fuss-free meal that’s both satisfying and nutritious.
Elevate your steak salad with ideal pairings: a slice of warm, crusty French bread to complement the dressing, sweet and buttery homemade Cornbread for a comforting twist, or a bowl of rich Tomato Soup, creating a satisfying and well-rounded meal.
Why You’ll Love This Steak Salad Recipe
- Quick and Easy: Ideal for busy days, this recipe comes together quickly, making it a practical choice for a fulfilling meal.
- Balanced Meal: Combining lean protein with fresh veggies, this salad is nutritionally balanced.
- Customizable: Easily adapt the recipe to suit your taste preferences or dietary needs.
- Flavorful Dressing: The homemade Gorgonzola dressing is simply irresistible and versatile.
- Perfect Portion: Specially designed for a single serving, it’s ideal for a satisfying meal without leftovers.
Check out our other Single Serving Salad ideas!
Ingredients
If you have any ingredients leftover from this steak salad recipe, check out our Leftover Ingredients Recipe Finder.
For the Salad:
- Steak: Choose a cut that you prefer. I recommend using New York strip or Ribeye steak. For a vegetarian option, try grilled portobello mushrooms.
- Creole Seasoning: Use homemade Creole seasoning or use your favorite store brand.
- Salad Greens: Any mix of arugula, spinach, romaine, or others works well. Baby spinach or kale are great substitutes.
- Tomatoes and Peppers: Freshness is key. You can substitute with sun-dried tomatoes or other roasted vegetables for a twist.
For the Dressing:
- Olive Oil: A healthy fat that forms the base of the dressing. Substitute with avocado oil for a milder flavor.
- Gorgonzola Cheese: Adds a creamy, tangy taste. Blue cheese or feta can be used as alternatives.
- Red Wine Vinegar: Gives a bright acidity. Apple cider vinegar is a suitable substitute.
- Whole Grain Mustard: Offers a spicy depth. Dijon mustard can be used for a smoother taste.
- Garlic: Provides a pungent kick. Garlic powder can be used in a pinch.
- Dried Basil: Brings in herbal notes. Fresh basil or oregano are good substitutes.
- Salt & Coarsely Ground Black Pepper: Enhances overall flavors. Use according to taste preferences.
Recipe Variations
- Chicken Variation: Substitute the steak with grilled or pan-seared chicken breast for a lighter version.
- Spicy Kick: Mix in some diced jalapeños or a dash of hot sauce to the dressing for a bit of heat.
- Dressing Variations: Consider using Blue Cheese Dressing, Ranch Dressing, or Goat Cheese Dressing for a different twist.
How To Cook Steak On The Stovetop
- Prepare the Steak: Start by patting your steak dry using paper towels. This ensures a perfect sear.
- Season Generously: Coat the steak evenly with the seasoning, ensuring both sides are covered.
- Preheat Your Pan: Turn on your exhaust fan. Place a heavy pan, ideally cast iron or stainless steel, on medium-high heat. Wait until it’s very hot – this is key for that perfect crust.
- Add Oil: Pour oil into the hot pan. Heat it until it shimmers and flows easily, indicating it’s ready for the steak.
- Cook the Steak: Gently place your steak in the skillet. The golden rule here is to let it be. Resist the urge to move, peek, or flip it frequently. Allow the steak to cook undisturbed for about 3 minutes. This patience rewards you with a beautiful, golden crust.
- Flip at the Right Time: Turn the steak when it releases easily from the pan and has a deep-brown color on the bottom, about 3 minutes. Cook for an additional 3-4 minutes on the other side for a rare to medium-rare steak. Adjust the time slightly for your preferred doneness – 4-5 minutes for medium, 5-6 minutes for well-done. During the last minute of cooking, add the butter to the pan. As the butter melts, spoon some of the melted butter over the steak.
- Rest the Steak: After cooking, transfer the steak to a cutting board and let it rest for 10 minutes, covered. This step is crucial for a juicy, tender steak as it allows the juices to redistribute.
How To Tell When Your Steak Is Perfectly Cooked
Using a meat thermometer is the most reliable method to ensure your steak is cooked exactly to your preference. Here’s a quick guide to the ideal internal temperatures for different levels of doneness:
- Rare Steak: Aim for an internal temperature of 125-130 degrees Fahrenheit. This gives you a steak that’s mostly red in the center with a slightly warm feel.
- Medium-Rare Steak: Cook until the thermometer reads 130-135 degrees Fahrenheit. This level is perfect for those who enjoy a warm, red center with more tenderness.
- Medium Steak: The ideal temperature here is 140-145 degrees Fahrenheit. This results in a pink and firm center that’s widely preferred.
- Well-Done Steak: For those who like their steak thoroughly cooked, aim for about 10-12 minutes of cooking time. This doesn’t have a specific temperature but results in a browned and firmer steak.
Remember, the thickness of your steak and the heat of your cooking surface can affect cooking times, so using a thermometer ensures precision every time.
Expert Tips
- Perfectly Cooked Steak: Sear the steak on medium-high heat for a good crust, then let it rest before slicing.
- Balanced Dressing: Whisk the dressing ingredients well to emulsify, adjusting ingredients as needed.
- Assembling the Salad: Arrange the greens first, then add the warm steak and toppings to wilt the greens slightly. Next, drizzle the dressing over the steak.
Frequently Asked Questions
Yes, you can cook the steak ahead of time and reheat it briefly before serving. However, for the best flavor and texture, it’s recommended to cook the steak just before assembling the salad.
Grilled portobello mushrooms or pan-seared tofu slices make excellent vegetarian alternatives while maintaining the hearty feel of the dish.
Absolutely! Feel free to substitute Gorgonzola with blue cheese or feta for a different flavor profile.
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 would like information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
RELATED: Soup Recipes For One
Steak Salad For One
Equipment
Ingredients
- 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 (try our homemade Creole seasoning)
- 2 teaspoons vegetable oil or use canola oil or avocado oil
- 1 tablespoon salted butter
- 2 cups salad greens
- ½ cup cherry tomatoes , cut 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
- Start by patting your steak dry using paper towels. This ensures a perfect sear. Set aside.Preheat the oven to 400 degrees F (200 degrees C).
- Mix the garlic cloves with the red bell pepper slices and the olive oil on a baking sheet.
- Bake the vegetables for 15 minutes or until garlic and red bell peppers are soft. Remove from the oven and let cool.
- Heat a small to medium sized cast iron or stainless steel skillet over medium-high heat for 5 minutes. While the skillet is heating, rub the Creole seasoning over each side of the steak. Add the vegetable oil to the skillet and swirl to cover bottom of skillet.
- Gently place your steak in the skillet. The golden rule here is to let it be. Resist the urge to move, peek, or flip it frequently. Allow the steak to cook undisturbed for about 3 minutes. This patience rewards you with a beautiful, golden crust. Turn the steak when it releases easily from the pan and has a deep-brown color on the bottom, about 3 minutes. Cook for an additional 3-4 minutes on the other side for a rare to medium-rare steak. Adjust the time slightly for your preferred doneness – 4-5 minutes for medium, 5-6 minutes for well-done. During the last minute of cooking, add the butter to the pan. As the butter melts, spoon some of the melted butter over the steak.
- Remove steak to a cutting board and let stand for 10 minutes, covered.
- Place the greens on a large plate. Cut the steak diagonally into thin slices and arrange on the greens. Top with roasted peppers, sliced garlic and tomatoes.
Make the dressing
- Combine the oil, cheese, vinegar, mustard, garlic and basil in a small food processor or blender (add additional olive oil if smoother consistency is desired). Season with salt and pepper. Blend until well mixed. Spoon the dressing over the salad.
Notes
- Perfectly Cooked Steak: Sear the steak on medium-high heat for a good crust, then let it rest before slicing.
- Balanced Dressing: Whisk the dressing ingredients well to emulsify, adjusting ingredients as needed.
- Assembling the Salad: Arrange the greens first, then add the warm steak and toppings to wilt the greens slightly. Finally, drizzle the dressing over the steak.
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.
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!!