Gorgonzola Flat Iron Steak Salad

Fresh-off-the-grill slices of tender flat iron steak, gorgonzola cheese crumbles, and walnuts atop a bed of fresh mix baby greens tossed with roasted yellow and red beets and walnut-herb vinaigrette. A drizzle of rich gorgonzola cream sauce takes this etree salad over the top.


Step 1

Cover tightly and slack in cooler between 32°F and 36°F prior to use.

Step 2

Combine in bowl; whisk to blend.

Step 3

Add to vinegar blend, whisking constantly until dressing is emulsified. Reserve.

Step 4

Simmer over low heat in sauce pan until reduced by half.

Step 5

Add to cream and simmer over low heat until cheese is melted. Keep warm.

Step 6

To assemble single serving: Season 1 thawed steak with salt and pepper; chargrill over medium-high heat for 4 to 6 minutes on each side or until internal temperature reaches 145°F for 15 seconds. Remove from grill and let rest.

Step 7

Arrange 2 ounces lettuce on plate; top with 6 beet slices and 2 tablespoons onions. Drizzle 2 tablespoons dressing over salad. Slice reserved steak and arrange down center of salad. Drizzle 2 tablespoons reserved cream sauce over steak; top with 2 tablespoons each; walnuts and crumbled cheese. Serve immediately.

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