Balsamic Marinated Steaks with Gorgonzola Tomato Topping
Elevate your steak night with this luxurious recipe for Balsamic Marinated Steaks with Gorgonzola Tomato Topping. Juicy, tender steaks are infused with irresistible flavor through a savory marinade of balsamic vinegar, olive oil, garlic, and fragrant rosemary, then grilled to perfection. Topped with a decadent blend of roasted cherry tomatoes and creamy Gorgonzola cheese, this dish balances smoky, tangy, and cheesy notes in every bite. Perfect for a special occasion or an indulgent weeknight dinner, these steaks are finished with a sprinkling of fresh parsley for a bright, herbaceous touch. Ready in just 30 minutes (after marinating), this recipe is a showstopper that’s sure to impress any crowd. Keywords: balsamic marinated steaks, Gorgonzola tomato topping, grilled steak recipe, easy steak dinner, steak marinade recipe.
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Recipe Information
Ingredients
- 4 pieces boneless steaks (ribeye, sirloin, or strip steak)
- 0.5 cup balsamic vinegar
- 0.25 cup olive oil
- 4 pieces garlic cloves (minced)
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes
- 0.5 cup Gorgonzola cheese (crumbled)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a medium bowl, whisk together the balsamic vinegar, olive oil, minced garlic, rosemary, salt, and pepper to create the marinade.
Place the steaks in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 12 hours for best flavor.
Preheat your grill or grill pan to medium-high heat. Remove the steaks from the marinade and pat them dry with paper towels. Discard the remaining marinade.
Cook the steaks on the preheated grill for about 4-6 minutes per side for medium-rare, or longer depending on your preferred level of doneness. Use a meat thermometer to check the desired temperature (130°F for medium-rare). Let the steaks rest for 5 minutes after cooking.
While the steaks are cooking, preheat your oven to 400°F. Spread the cherry tomatoes on a baking sheet lined with parchment paper, drizzle with a small amount of olive oil, and roast for 8-10 minutes or until they are softened and slightly blistered.
In a small bowl, combine the roasted cherry tomatoes and crumbled Gorgonzola cheese. Gently mix until the cheese starts to melt and adheres to the tomatoes.
To serve, place each steak on a plate and top with the Gorgonzola tomato mixture. Garnish with freshly chopped parsley and enjoy immediately.
Nutrition Facts
Calories |
951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 6.2 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 208 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
