Steak Salad with Balsamic Dressing
No one likes to talk about it, but winters in Colorado are pretty harsh. đ 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!
| Servings | Prep Time |
| 3 people | 10 minutes |
| Cook Time |
| 30 minutes |
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A perfect balance of fresh and hearty: caramelized onions, roasted potatoes & tomatoes, & homemade balsamic dressing take this Steak Salad to another level.
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- 1 medium yellow onion
- 5 small potatoes
- 1.5 cup grape tomatoes
- 10 oz steak
- 1 tsp garlic powder
- 3 tsp kosher salt divided
- 2 tsp ground black pepper divided
- 2 hearts romaine lettuce
- 2 cups mixed greens
- 4 oz gorgonzola cheese
- 1 tbsp dijon mustard
- 1 clove garlic diced
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1/4 cup balsamic vinegar
- 3/4 cup avocado oil
- Set the steak aside to come to room temperature.
- Half & slice the onion. Sauté over medium-low heat with 1 tbsp of oil for about 30 minutes, stirring occasionally.
- While the onions caramelize, preheat the oven to 400 degrees. Slice the potatoes into wedges and drizzle with oil. Season with a teaspoon each of salt, pepper, and garlic powder. Roast for 15 minutes.
- While the potatoes roast, drizzle the tomatoes in oil and season with salt & pepper. After the potatoes have roasted for 15 minutes, add the tomatoes to the pan & roast both for another 10 minutes
- As the vegetables continue to roast, chop the lettuce & mixed greens and place in a large bowl.
- Season the beef with salt & pepper and sear on both sides then finish to desired temperature in the oven.
- Let vegetables and steak cool & prepare the dressing.
- Top the greens with the sliced steak, cheese, roasted vegetables, caramelized onions, and drizzle with the dressing. Toss and serve.
- In a medium bowl, add chopped garlic, salt, pepper, dijon mustard, and balsamic vinegar. Whisk together.
- While whisking, slowly drizzle oil into balsamic mixture until emulsified.
To be in compliance with Paleo & Whole30, use a dijon mustard that doesn't have sugar in it & skip the cheese.
