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–+ servings
a steak salad topped with gorgonzola dressing.
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4.67 from 3 votes

Steak Salad For One

This steak salad features tender sliced steak, roasted vegetables, fresh greens, and a creamy homemade Gorgonzola dressing for a satisfying single serving meal ready in minutes.
Prep Time10 minutes
Cook Time10 minutes
Resting10 minutes
Total Time30 minutes
Course: Main Dish, Salad
Cuisine: American
Diet: Low Carb, Gluten Free
Keyword: gorgonzola dressing, salad, steak salad
Servings: 1 serving
Author: Joanie Zisk

Equipment

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
US - Metric

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.
 
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.

Nutrition

Serving: 1serving | Calories: 604kcal | Carbohydrates: 11g | Protein: 40g | Fat: 76g | Saturated Fat: 21g | Cholesterol: 105mg | Sodium: 802mg | Potassium: 601mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4405IU | Vitamin C: 132.8mg | Calcium: 332mg | Iron: 2mg

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