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Gorgonzola Crusted Steak with Arugula Watermelon Salad

11

Category : Beef, Dinner, Quick Dinners, Salads, Side Dishes, Vegetables

You know how you feel when it is really hot outside and you are super hungry for dinner but you don’t want anything heavy feeling? That is how it was the night I made this! We wanted to get our protein in and I wanted to make something fun that was no boring but I didn’t want that heavy super full feeling either that you can sometimes get from a pasta or rice. So I decided to omit the carb and just do steak and salad! I had a ton of fresh cut up watermelon that I had to use and I googled watermelon salad ideas and that is when I found the barefoot contessa recipe for this super simple wonderful salad I am going to share with you! The steak is something that we have ordered at one of our favorite restaurants before and I was trying to recreate a bit of that at home! I am calling this a two for one Tuesday because I have TWO recipes for you in ONE post! I know I am just so clever, huh? LOL Ok so here we go…

Steak a la Jason

Ingredients

  • 3 or 4 Good quality steaks that are 1.5 inches thick (I used 3 small 4 ounce tenderloins but this works with most cuts of beef that I have tried)
  • 2 to 3 ounces of Gorgonzola cheese
  • 1 tablespoon Olive oil
  • 2 tablespoons Unsalted Butter
  • Salt and Pepper to taste

First take your meat out of the fridge and salt both sides. I use fresh ground sea salt or a kosher salt because the bigger flakes stick well on the meat. Then you want to pepper both sides. I use fresh cracked black pepper and I give them a nice coating of pepper to kind of create a pepper corn crust on the meat as it cooks.

Take a heavy bottom skillet and start to heat the pan to high heat. Add the olive oil and butter and let the butter melt into the oil while the skillet heats up. Once the butter has melted into the oil place the steaks into the hot skillet and sear the steaks at high heat for 2 minutes per side.

Look at that gorgeous brown crust! YUM!! After you have seared the meat you want to turn the heat down to medium and cook for 3 to 4 minutes per side. This will give you steaks done medium rare. For a more well done steak add a minute or two per side.

While your steaks are cooking get out some of this gorgeousness!!

Gorgonzola cheese is an Italian Blue Cheese.

Chop up your cheese for the top of your steaks while they cook…

When the steaks are finished transfer them to a cooking sheet lined with foil and top with cheese. If you want to melt the cheese more then what the heat from the steaks will do then you can stick them in the broiler for a few minutes until the cheese is melted.

Look at all that melted cheese…

Plate and serve!

 

Now for the second part of the meal…

 Watermelon and Arugula Salad

Recipe adapted from Barefoot Contessa

Ingredients

  • .5 pound of Arugula leaves (I just used a few handfuls until my salad bowl had the amount I wanted in it)
  • 2lbs seedless watermelon cubed (Again I just put in as much as I felt I wanted)
  • 1/3 cup Good quality extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice (About 2 lemons)
  • 1 teaspoon salt
  • .5 teaspoon freshly ground black pepper
  • Approx. 2 ounces of parmesan cheese

 Place the arugula and the watermelon in a bowl and toss.

Whisk the olive oil and lemon juice until combined and then add the salt and pepper and whisk a little more.

Drizzle the dressing over the salad and toss. Add all of it or just part of it depending on what you prefer.

With a potato or vegetable peeler peel the parmesan cheese so you get ribbons of parmesan to garnish the top of the salad.

Plate and serve!

This might be a random combination but it sure is a tastey one. Look at all that color!

I think before the summer ends this should be on your dinner menu for sure!

Just one more look at the plate!

Yum Yum! What’s your favorite summer dinner??

Click below for the printable…

Gorgonzola Crusted Steak & Arugula Salad
5.0 from 2 reviews
Print
: 10 mins
: 10 mins
: 20 mins
Ingredients
  • For the steak:
  • 3 or 4 Good quality steaks that are 1.5 inches thick (I used 3 small 4 ounce tenderloins but this works with most cuts of beef that I have tried)
  • 2 to 3 ounces of Gorgonzola cheese
  • 1 tablespoon Olive oil
  • 2 tablespoons Unsalted Butter
  • Salt and Pepper to taste
  • For the salad:
  • 5 pound of Arugula leaves (I just used a few handfuls until my salad bowl had the amount I wanted in it)
  • 2lbs seedless watermelon cubed (Again I just put in as much as I felt I wanted)
  • 1/3 cup Good quality extra virgin olive oil
  • cup freshly squeezed lemon juice (About 2 lemons)
  • 1 teaspoon salt
  • 5 teaspoon freshly ground black pepper
  • Approx. 2 ounces of parmesan cheese
Instructions
  1. First take your meat out of the fridge and salt both sides. I use fresh ground sea salt or a kosher salt because the bigger flakes stick well on the meat. Then you want to pepper both sides. I use fresh cracked black pepper and I give them a nice coating of pepper to kind of create a pepper corn crust on the meat as it cooks.
  2. Take a heavy bottom skillet and start to heat the pan to high heat. Add the olive oil and butter and let the butter melt into the oil while the skillet heats up. Once the butter has melted into the oil place the steaks into the hot skillet and sear the steaks at high heat for 2 minutes per side.
  3. After you have seared the meat you want to turn the heat down to medium and cook for 3 to 4 minutes per side. This will give you steaks done medium rare. For a more well done steak add a minute or two per side.
  4. While your steaks are cooking cut up your gorgonzola cheese to garnish the top.
  5. When the steaks are finished transfer them to a cooking sheet lined with foil and top with cheese. If you want to melt the cheese more then what the heat from the steaks will do then you can stick them in the broiler for a few minutes until the cheese is melted.
  6. Plate and serve!
  7. For the salad:
  8. Place the arugula and the watermelon in a bowl and toss.
  9. Whisk the olive oil and lemon juice until combined and then add the salt and pepper and whisk a little more.
  10. Drizzle the dressing over the salad and toss. Add all of it or just part of it depending on what you prefer.
  11. With a potato or vegetable peeler peel the parmesan cheese so you get ribbons of parmesan to garnish the top of the salad.
  12. Plate and serve!
Google Recipe View Microformatting by Easy Recipe

Comments (11)

Looks yummy. Wish you were closer and you could cook for us.

Yeah that would be fun! If you and Brian want to pay for us to relocate we would gladly move!!

Living in FL I know the feeling of being hot and just wanting something light. The steak looks great and watermelon salad looks very refreshing. Thanks for sharing!

Yes you can feel my heat pain since you are in FL!! We have not had a day not in triple digit heat in months!! It is crazy and I am very ready for a long fall this year!

Looks amazing! I cant wait to make the watermellon salad!

BTW, my favorite summer dinner has been anything complimented with grilled corn. I am obsessed with corn this summer!!

You and that grilled corn!! I bet it would go great with this dinner! You will love the salad dressing!

wow! that is one good looking plate! thank you for sharing this it looks awesome!

Gorgeous dish you’ve put together here. Light and perfect. I absolutely love it!

It’s late at night and I’m in bed, and yet all I want to do is go find some steak and turn on the grill. Salad looks really refreshing too!

The salad is super refreshing and the steaks are awesome! You should def try it out!

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