A tender and juicy steak, straight off the skillet, sliced and placed on a bed of assorted salad greens. This steak salad is topped with roasted peppers and garlic along with a drizzle of homemade, easy to make Gorgonzola dressing.
This steak salad is hearty enough to serve as a main dish meal. A juicy, perfectly spiced steak, pan seared, then sliced and served on a bed of crispy salad greens is an ideal choice for lunch or dinner.
Best Cut Of Steak
This steak salad starts out with a nice top-sirloin steak seasoned with cajun spices. I use Tony Chachere’s seasoning to flavor the steak but you can use any rub or spice blend you like.
Although you can season the steak with just salt and pepper, a flavorful mix of spices such as chili powder, smoked sweet paprika, and garlic can make the steaks even tastier.
Grilling a steak seems like an obvious way to cook a steak, especially in the spring and summer. But if you’re cooking just one steak and don’t want to fire up the grill, consider cooking your steak on the stove instead.
Pro tip: Many cuts of meat do well on the stovetop. A few choices are New York strip, chuck-eye, and boneless rib-eye. Also, look for marbling (the streaks of fat within the meat). Marbling adds flavor. For best results, use any of the suggested types of steak in this recipe.
How To Cook A Steak
These directions are for a thin steak that is approximately 1/4-inch thick. If you are cooking a steak that is 1/2-inch thick, cook for 5-7 minutes per side.
Heat a cast iron skillet over high heat for 10 minutes. While the skillet is heating, rub the seasoning mix over each side of the steak. Add the vegetable oil to the skillet and swirl to cover the bottom.
Place the steak on the skillet and cook for 2 minutes on one side.
Using tongs, flip the steak and add butter. Allow the steak to cook an additional 2 more minutes.
As the steak cooks, spoon a little of the melted butter over the top of the steak.
Remove the steak from the skillet and place it on a cutting board. Let the steak rest for 10 minutes, covered.
The best way to determine when the steak is done is with a meat thermometer.
- Rare steak, cook the steak to 125 degrees F
- Medium-rare steak, cook to 130 degrees F
- Medium steak, cook to 140 degrees F
- Well-done steak, cook for about 10-12 minutes
The salad itself is a mixture of assorted greens, a scattering of sliced tomatoes, roasted red peppers, and roasted garlic.
While the steak is resting, scatter the greens on a large plate.
Cut the steak diagonally into thin slices and arrange on the greens. Top the salad with roasted peppers, sliced garlic and tomatoes.
The creamy gorgonzola dressing is perhaps my favorite part of the salad. Gorgonzola dressing is a tangy mix of olive oil, gorgonzola cheese, red wine vinegar, whole grain mustard, garlic, and basil.
Gorgonzola dressing is simply amazing! Don’t limit the use of gorgonzola dressing to this steak salad, it’s also wonderful on burgers, grilled vegetables, or chicken.
This is an incredibly delicious single serving steak salad. The recipe for the dressing can easily be doubled if you’re making more than one steak salad.
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Steak Salad Recipe For One
- 2 cloves garlic
- 1 medium red pepper , sliced
- 1/2 tablespoon olive oil
- 1/4 teaspoon creole seasoning mix (I use Tony Chachere's)
- 1 4 ounce top sirloin steak (1-inch thick)
- 2 teaspoons vegetable oil
- 1 tablespoon butter
- 2 cups salad greens
- 1/2 cup cherry tomatoes , cut in half
- 3 tablespoons olive oil
- 2 ounces gorgonzola cheese , crumbled
- 1 tablespoon red wine vinegar
- 1/2 tablespoon whole grain mustard
- 1 clove garlic , minced
- 1/2 teaspoon dried basil
- pinch salt
- pinch black pepper
- Mix the garlic cloves with the red pepper slices and the olive oil on a baking sheet.
- Bake at 400 degrees F (200 degrees C) for 15 minutes or until garlic and red peppers are soft. Remove from the oven and let cool.
- Heat a small to medium sized cast iron skillet over high heat for 10 minutes. While the skillet is heating, rub the seasoning mix over each side of the steak. Add the vegetable oil to the skillet and swirl to cover bottom of skillet.
- Place the steak on the skillet and cook for 2 minutes on this side. Using tongs, flip the steak and add butter. Allow the steak to cook an additional 2 more minutes. As the steak cooks, spoon a little of the melted butter over the top of 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. Spoon gorgonzola dressing over the salad.
- TO MAKE THE GORGONZOLA 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. Cover and chill.
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.
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