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Marinated Steak Salad with Mixed Greens & Gorgonzola

Posted on April 2, 2013 by Webdev



  • 1/4 cup oil-packed sun-dried tomatoes, drained
  • 1/4 cup extra-virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 shallot, peeled and coarsely chopped
  • 1 garlic clove, peeled and coarsely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 flank steak
  • 6-8 cups mixed greens
  • 2 roma tomatoes, chopped
  • 4 (1/4-inch thick) slices of red onion, separated into rings
  • 3 Tablespoons gorgonzola cheese, crumbled


  • 3 Tablespoons extra-virgin olive oil
  • 1 Tablespoon red wine vinegar
  • Salt and freshly ground black pepper


In a food processor combine sun-dried tomatoes, 1/4 cup extra-virgin olive oil, balsamic vinegar, shallot, garlic,
1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Process until smooth.

Lay flank steak flat in a baking dish. Cover with marinade. Turn steak so both sides are evenly coated with marinade.

Cover baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight.

Remove steak from marinade and let come to room temperature.

Meanwhile, prepare a grill.

Grill steak for 12 minutes, turning halfway through.

Transfer steak to a cutting board and tent with foil to keep warm.

In a small bowl, whisk 3 tablespoons olive oil with 1 tablespoon red wine vinegar until mixture emulsifies. Season to taste with salt and freshly ground black pepper.

In a large bowl, toss greens with 1/2 the dressing, tomatoes, and onions. Taste salad and add more dressing if needed.

Slice steak against grain into thin strips.

To serve: divide greens among 4 salad plates and top with several slices of grilled steak. Sprinkle gorgonzola over top.


Posted in: Recipes & Cooking

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