Venison Steak Gorgonzola Salad

Venison Steak Gorgonzola Salad

Last week while we were grocery shopping, Tyler requested this dish.  It’s not something I had ever made before, but the flavors were familiar.  We love a steak gorgonzola alfredo dish at Olive Garden, and we often put blue cheese on our burgers. While I made the dish, it was all Tyler’s idea.  If you don’t have venison, you could use regular beef.


  • 2 round steaks
  • 1/4 cup balsamic vinegar
  • 1/4 cup Worcestershire sauce
  • 1 tbsp onion flakes
  • 1.5 tbsp and 1 tsp garlic powder
  • .5 tbsp rosemary
  • 1 tsp pepper
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 1 cup mushrooms, chopped
  • 2 tbsp white wine vinegar
  • greens of choice (we used Italian blend and spinach)
  • honey toasted sunflower seeds
  • 1/2 cup gorgonzola blue cheese
  • dressing of choice- we used spicy ranch, ranch, blue cheese or a balsamic vinegrette would be good.
  • 1 tbsp olive oil
  • 1 tbsp coconut oil

Start by marinating the steaks. Mix the balsamic, Worcestershire, onion flakes, rosemary, pepper, and 1 tbsp garlic powder and pour over steaks. Marinate about 20-30 minutes. More time isn’t good for the meat, the acid will break it down too much.

Saute the veggies in the coconut oil.  Add the white wine vinegar and 1 tsp garlic powder.  Saute the veggies until soft and starting to caramelize.

In a large skillet or cast iron pan, heat the olive oil and cook the steaks in the oil until medium-well.

Assemble the salads.  Greens, topped with veggies, topped with steak, topped with blue cheese, and finish with dressing and sunflower seeds.


It was delicious! I hope you enjoy it, too!



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