Spring is officially here! Thanks to Facebook, I was reminded of that yesterday and I could not be more ready or excited. I have a spattering of spring decorations up to help set the mood — that, ahem, have been up for a few weeks now, I have a brand new bike just waiting to take its maiden ride, aaaand we have snow in the forecast for this week. Go figure, right?

I’ll keep waiting patiently for spring to actually feel like spring, but in the mean time, I’m long past wanting to make rich, comforting, and cozy meals and am all about making fresh salads with wanna-be-grilled steak. This Steak & Arugula Salad with Gorgonzola & Balsamic Glaze is the perfect example. While we haven’t fired up the grill this season, this steak is just as delicious seared on a hot cast iron skillet.

I originally had the ingredients for this salad to make this mouth-watering Steak House Pizza (it was delicious!), but while I was making it, decided it would be just as satisfying as a salad, too. A quick trip to the grocery store to get another steak (my husband was not disappointed by this), and this Steak & Arugula Salad was born. It’s fresh, yet still has a heartiness to it that my husband appreciates.

This is certainly not your everyday salad. The flavors are strong, but blend beautifully together. I could not get over how well all the pieces complimented each other! Getting a bite of the steak with the pungent Gorgonzola cheese and the tangy sweetness of the balsamic glaze is so satisfying and makes for a perfect pairing. The dried cranberries add a pop of sweetness and the bed of peppery arugula contributes nicely to the bold steak house flavors.

If you’re looking to lighten up your dinners, yet still want a little bit of richness to the meal, this Steak & Arugula Salad with Gorgonzola & Balsamic Glaze is perfect compromise. Toss it together for a weeknight meal or serve it with guests on the weekend, this salad is easy to put together and it won’t disappoint!

Steak & Arugula Salad with Gorgonzola & Balsamic Glaze

Serves 2

Ingredients: 

• 8 oz. flank steak (ribeye or strip would work, too)
• Olive oil
• Freshly ground pepper
• Baby arugula
• 1/4 of a large red onion, sliced
• 1/4 cup dried cranberries
• 2 ounces Gorgonzola cheese, crumbled
• 1/2 cup balsamic vinegar

Directions:

1. Start the salad by preparing the steak. Pat steak dry with a paper towel and trim steak of any fat around the edges. Rub the steak with olive oil and season with freshly ground pepper on both sides. Heat a cast iron skillet (or any other heavy bottomed skillet) over medium-high heat until smoking or until the pan is hot (steak could also be grilled). Reduce heat to medium. Add the steak and sear for 4 minutes or until a brown crust has formed, then flip and sear for another 4 minutes (length of time will depend on how done you prefer your steak and how thick your steak is). If steak is still not done to your liking after slightly cutting into it to check, flip the steak back over and continue to cook until it is done.
2. Once steak is done, let rest for 10 minutes before slicing the steak very thinly against the grain.
3. To make the balsamic glaze, bring the balsamic vinegar to a boil in a small saucepan. Turn the heat down to medium and let it simmer until the balsamic vinegar has reduced down and has thickened slightly. If you run a spatula down the center of the saucepan, you should be able to see the bottom of the pan for a second before the sauce comes together again. The reduction will continue to thicken as it cools. This step can be done a couple days before the salad is made. Alternatively, you can also use a balsamic vinaigrette for the salad dressing, such as this one.
4. When you’re ready to prepare the salad, place a bed of arugula on two plates (about 2 – 3 cups per plate, depending on how hungry you are). Top with the sliced red onion, dried cranberries, steak slices, and the Gorgonzola cheese, dividing the toppings evenly between the two plates. Drizzle the balsamic glaze on top of the salads; store the remaining glaze in the refrigerator for up to a week. Enjoy!