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Everyday Steak Salad with Blue Cheese Vinaigrette Recipe

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3.8 from 5 reviews

A vibrant and hearty Everyday Steak Salad featuring perfectly grilled filets or strip steaks, fresh spring greens, crisp cucumbers, juicy cherry tomatoes, creamy avocado, and crunchy roasted pepitas, all tossed in a tangy blue cheese vinaigrette. This salad delivers a perfect balance of protein, freshness, and rich flavors, ideal for a satisfying lunch or dinner prepared in just 40 minutes.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

For the Salad

  • 2 filets or strip steaks
  • Kosher salt and pepper, to taste
  • 12 ounces spring greens
  • 2 baby cucumbers, chopped
  • 1 cup cherry tomatoes, quartered
  • 1 avocado, thinly sliced
  • 3 tablespoons roasted pepitas
  • Pickled red onions, for topping

For the Blue Cheese Vinaigrette

  • 3 tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon chopped chives
  • 1 tablespoon fresh dill
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Pinch of salt and pepper
  • 1/2 cup olive oil
  • 3 to 4 tablespoons crumbled blue cheese

Instructions

  1. Prepare the Steak: Preheat your grill to the highest setting. Remove the steaks from the refrigerator and let them come to room temperature for at least 30 minutes. This helps ensure even cooking.
  2. Make the Blue Cheese Vinaigrette: In a bowl, whisk together the white wine vinegar, minced garlic, chopped chives, fresh dill, honey, and Dijon mustard. Slowly stream in the olive oil while continuously whisking until the dressing emulsifies. Stir in the crumbled blue cheese and season with a pinch of salt and pepper. This vinaigrette can be stored in the fridge for 2 to 3 days.
  3. Assemble the Base Salad: In a large bowl, toss the spring greens with a generous pinch of kosher salt and pepper. Add the quartered cherry tomatoes, chopped cucumbers, and pickled red onions to the greens, mixing gently to combine.
  4. Grill the Steaks: Place the steaks directly on the preheated grill grates. Cook for 5 minutes on one side, then flip and cook for an additional 3 to 5 minutes, depending on desired doneness. Grill until the internal temperature reaches about 140°F for medium-rare to medium. Remove the steaks and rest them loosely covered for 10 to 15 minutes to retain juices.
  5. Finish the Salad: Slice the rested steaks thinly against the grain. Add the sliced avocado and steak pieces to the salad bowl. Sprinkle roasted pepitas over the top.
  6. Toss and Serve: Drizzle the blue cheese vinaigrette over the salad and toss gently to incorporate all flavors. Serve immediately for the best freshness and texture.

Notes

  • Allowing the steak to rest after grilling is crucial for juicy, tender results.
  • The blue cheese vinaigrette can be made in advance and stored in the refrigerator for up to 3 days.
  • Feel free to substitute the blue cheese with feta or goat cheese if preferred.
  • Pickled red onions add a delightful tangy crunch but can be omitted or replaced with thinly sliced red onions if unavailable.
  • Adjust the cooking times based on steak thickness and your preferred level of doneness.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Find it online: https://monicarecipes.com/everyday-steak-salad-with-blue-cheese-vinaigrette-recipe/