Juicy grilled steak tumbled with arugula, cherry tomatoes, and blue cheese in a tangy honey vinaigrette, it's the kind of breezy-yet-exquisite recipe I envision myself serving to my pretend celebrity friends at a casual summer soiree.
Cooking steak makes me feel fancy, but this steak salad is anything but pretentious.
It's satisfying (thanks steak!), without being over the top (look at those greens!).
If you are new to cooking steak and feel intimidated, I did too.
“This salad is perfect. Your combination of ingredients appealed to me tonight."
— Kim —
How to Make a Perfect Steak Salad
A salad steak pairs well with other boldly flavored ingredients that can stand up to the meat: peppery greens like arugula, funky blue cheese, and a tangy, acidic dressing like balsamic vinaigrette to cut its richness.
As far as how to cook the steak for your salad, you have options:
In the summer, make BBQ steak salad on the grill.
No grill? You can also broil steak for steak salad.
Love your air fryer? See Air Fryer Steak for an easy preparation method (this would be perfect for ribeye steak salad).
The Ingredients
Steak. Juicy, tender, and absolutely scrumptious straight from the grill. Steak is rich in protein, iron, and vitamins.
Tip!
You can use a variety of cuts for this steak salad. Flank steak, skirt steak, or hanger steak would all work well.
Steak Marinade. A simple mix of salt, pepper, olive oil, and balsamic vinegar. It helps tenderize the meat and season it all the way through.
Red Onion. Once grilled, the onion becomes charred, sweet, and savory.
Cherry Tomatoes. I love the juicy bursts of sweetness that cherry tomatoes add to the salad. Plus, their color pops against the greens.
Mixed Greens. Use any of your favorite greens here! Mixed greens, chopped romaine, spinach, or another variety will all work well for this salad.
Arugula. For a peppery bite that pairs wonderfully with the steak.
Blue Cheese. Creamy, salty, and tangy. Blue cheese (like gorgonzola) tastes fabulous with steak and adds richness to the salad.
Substitution Tip
If you’re not a fan of blue cheese, you can swap it for feta or goat cheese.
Steak Salad Dressing. This salad uses a light dressing made from olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. It cuts richness without overpowering the steak.
The Directions
Marinate the steak. Prep the veggies.
Whisk the dressing ingredients together.
Grill the steak and onion.
Let the steak rest.
Add the salad ingredients to a large bowl (minus the steak).
Pour the dressing over the top, tossing to coat.
Thinly slice the steak against the grain and add it to the salad. Top with additional blue cheese. DIG IN!
Wine Pairing
Pair steak salad with Chianti, Cabernet Sauvignon, red Bordeaux, or Cabernet Franc.
Storage Tips
To Store. Refrigerate leftover salad in an airtight storage container for up to 3 days. If possible, store the steak, salad, and dressing separately.
To Reheat. Gently rewarm steak in a skillet on the stovetop over medium-low heat or in the microwave.
To Freeze. Leftover steak can be frozen in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Up to 1 day in advance, add the steak to the marinade and refrigerate until you’re ready to grill.
Everyone has celeb status when steak salad with blue cheese is on the menu!
Frequently Asked Questions
What Dressing Goes On A Steak Salad?
The vinaigrette dressing listed in this recipe is perfect for a steak salad, as the steak and blue cheese are plenty rich and benefit from the dressing’s acid. If you’d like something creamy and super rich, steak salad with ranch, Caesar Dressing, or bacon dressing (from this Pea, Lentil, and Potato Salad with Warm Bacon Dressing) could all be tasty.
Is Steak Salad Served Warm or Cold?
Personally, I love serving the warm steak on top of the cool greens so that you have an interesting contrast of temperatures. If you prefer, you can serve steak salad cold.
1/8teaspoonground black pepperplus additional to taste
Instructions
Prep the steak: With paper towels, pat the steak dry. Place in a large ziptop bag or large bowl, with the salt, pepper, balsamic vinegar, and oil. Seal the bag (if using), removing as much air as possible. Turn to coat the steak. Set aside at room temperature for 30 minutes, or refrigerate overnight.
Meanwhile, cut the onion into 1/2-inch thick rings. Lightly brush each side with olive oil. Cut the cherry tomatoes in half.
Make the dressing: In a medium bowl or large measuring cup, whisk together the balsamic, oil, Dijon, honey, salt, and pepper.
Cook the steak and onion: Heat the grill over medium-high heat (425 to 450 degrees F) or heat the oven's broiler. If using the broiler, line a rimmed baking pan with foil. Remove the steak from the marinade, allowing as much excess marinade as possible to drip away. Grill or broil the onion and steak, until the steak is medium-rare and the onion is charred on both sides—3 to 4 minutes per side depending on its thickness, until the steak reaches 130 degrees F on an instant read thermometer. (If you like your steak more well done, cook it 1 to 2 minutes more, but note that it will be tough).
Place the steak on a cutting board and let rest at least 5 minutes.
In a large bowl, place the mixed greens, arugula, halved tomatoes, half of the cheese, and the grilled onions (separate the rings as you add them).
Add enough dressing over the top to moisten, then toss to coat. Divide the salad between individual plates, or place in the center of a large serving plate.
VERY thinly slice the steak across the grain (about 1/4-inch wide). Serve on top of or alongside the salad. Sprinkle on the remaining blue cheese. Enjoy!
Notes
*Nutrition has been calculated with only half of the dressing and without the marinade, as it is discarded.
TO STORE: Refrigerate leftover salad in an airtight storage container for up to 3 days. If possible, store the steak, salad, and dressing separately.
TO REHEAT: Gently rewarm steak in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Leftover steak can be frozen in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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