This salad is so fun because it has the hot mixed with the cold! It really is a meal in and of itself. New York steak is a tender cut of beef and is perfect for this salad. It’s easy to make and no grill is needed! The homemade dressing is what MAKES this salad! This is sure to please! 🙂
NEW YORK STEAK SALAD WITH GORGONZOLA
- 10 cups romaine lettuce pieces
- 2 cups homemade croutons or packaged
- 2 medium tomatoes cut into wedges
- 1/2 cup thinly sliced red onion
- 1 cup unpeeled sliced cucumbers
- 1 pound boneless New York steak
- olive oil
- seasoned salt or salt and ground black pepper
- 1/2 cup Gorgonzola cheese crumbles
- 1 cup mayonnaise
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons white vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup honey
- 1 teaspoon sugar
- 1 teaspoon minced white onion
- dash dried parsley
- 1/2 cup canola oil
- salt and ground black pepper
- Homemade Croutons:
- Dense French bread
- Garlic salt
- Ground black pepper optional
For the steak:
Preheat the oven to low broil.
Mix the lettuce with the croutons, tomatoes, onion, and cucumbers in a large bowl.
Brush the steak lightly on both sides with the oil. Sprinkle with seasoned salt or salt and pepper. Broil 6 to 11 minutes per side for medium doneness, depending on thickness. (Meat will continue to cook when it is removed from the heat.) At the last minute, sprinkle on the cheese and continue to broil until the cheese is melted. Transfer the steak to a cutting board and let stand 5 minutes. Slice into 1/4-inch-thick strips.
Just before serving, add just enough dressing to moisten the salad ingredients, and toss to coat and combine. Arrange on individual plates.
Arrange steak slices on top of salad. Drizzle with the salad dressing.
Honey Mustard Dressing:
In a blender, mix the mayonnaise, red wine vinegar, white vinegar, and mustard until smooth. Blend in the honey, sugar, onion, and parsley.
Slowly add the oil while the blender is running and mix until well-blended. Season with salt and pepper to taste.
Use immediately or store in a tightly covered container and refrigerate up to 1 week. Shake well before using.
Slice the French bread into about 1 inch thick slices. Spread with butter and sprinkle with garlic salt and pepper, if desired.
Lay the slices on a cookie sheet and broil until lightly browned. For crispier croutons, broil the bread on both sides.
Cut into 1/2-inch cubes.