Steak Salad with Balsamic Dressing
No one likes to talk about it, but winters in Colorado are pretty harsh. 😉 We’re teased with summer-like days all the time so why not make the most of it with a Steak Salad.
Don’t worry, this isn’t one of those salads that will leave you hungry thirty minutes after eating it.
First, the caramelized onions. Slice a yellow onion & toss in a cast iron skillet with a small amount of oil. Cook on medium-low heat, stirring occasionally for about 30 minutes.
While the onions caramelize, preheat the oven to 400 & slice the potatoes into wedges. Toss with oil, salt, pepper, and garlic powder. Spread out on a baking sheet & roast for 25 minutes.
After the potatoes have been in for about 15 minutes, toss the tomatoes in oil, salt, & pepper and add them to the pan of potatoes. Roast for another 10 minutes.
While you’re waiting on the roasted veggies to get perfect, dice up two hearts of romaine and two cups of mixed greens and set aside in a large bowl.
Finally, the “steak” part of this salad! I used a couple filets left over from a beef tenderloin but you could use pretty much any cut of beef here. After letting it come to room temperature & seasoning with salt & pepper, sear it off in a hot cast iron skillet then finish in the oven.
By now, your onions should be perfectly caramelized.
Let the steak rest & the veggies cool while you make the dressing. In a small bowl whisk together the mustard, garlic, salt, pepper, and balsamic vinegar. While whisking, slowly drizzle in the oil to emulsify.
Time to assemble! And, since this is a salad, that means just throwing it all in a large bowl.
Oh, & don’t forget the gorgonzola cheese!