Sizzling Steak Salad with Gorgonzola Dressing, steak straight off the skillet, sliced and placed on a bed of assorted salad greens topped with a creamy Gorgonzola Dressing.
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.