I’ll be honest: I struggled to name this dish, so if the title sounds odd, please forgive me.
At first I considered calling it a “salad” because it technically fits, but that might set expectations for something lighter than what you actually get. I settled on “medley” because it felt right — it’s a warm combination of vegetables, steak, cheese, and nuts that works whether you think of it as a hearty salad or a composed dinner.
This warm balsamic steak and vegetable medley is honestly delicious. The idea started from a grilled asparagus salad I loved at a restaurant that no longer serves it, and I kept craving that blend of flavors. I ended up adapting a recipe I found on Cheeky Kitchen, and the combination of broiled asparagus, tomatoes, walnuts, and gorgonzola — with steak added — is a perfect match.
I made a few adjustments: swapping red onion for shallot, adding a splash of balsamic vinegar, and serving everything over a bed of spring mix. The result brings together tender steak, roasted vegetables, crunchy walnuts, and tangy gorgonzola in a way that feels both fresh and indulgent.
You can serve this over spring mix as I did for a lighter meal, or toss it with cooked penne to make it heartier. Either way, it’s best served warm so the cheese melts slightly and the balsamic-infused juices coat the ingredients.
Warm Balsamic Steak and Vegetable Medley
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- Author: Morgan
Description
Slightly adapted from Cheeky Kitchen.
Ingredients
- 1 lb sirloin steak, about 1 inch thick
- 8 cherry tomatoes
- 8 yellow tomatoes
- 1 bunch asparagus, trimmed
- ½ red onion, chopped
- 3 tablespoons olive oil
- Kosher salt and black pepper, to taste
- 5 oz gorgonzola cheese
- ⅓ cup walnuts
- 3 cups spring mix
- 1 tablespoon balsamic vinegar
Instructions
- Move the oven rack to the highest position and preheat the broiler.
- Arrange the steak in the center of a parchment-lined baking sheet. Scatter the asparagus, tomatoes, and red onion around the steak; halving some of the cherry tomatoes helps them roast evenly. Drizzle everything with olive oil and season with salt and pepper, making sure both sides of the steak are seasoned.
- Broil the steak 5–6 minutes per side for medium doneness. Remove the tray and let the steak rest for 15 minutes before slicing.
- Thinly slice the steak. In a bowl, toss the roasted asparagus, tomatoes, and walnuts together. Pour any juices from the baking tray into a small bowl and stir in the balsamic vinegar.
- Arrange the spring mix on a platter or individual plates, top with the roasted vegetables and sliced steak, and crumble gorgonzola over everything. Drizzle with the balsamic mixture and serve warm.
