Steak and Blue Cheese Salad
Seared strip steak sliced over crisp romaine and peppery arugula, topped with crumbled blue cheese, candied walnuts, and a red wine vinaigrette. A hearty steakhouse salad that doubles as a full meal.
Ingredients
- 1.5 lbs New York strip steak (or ribeye)
- 1 tsp kosher salt
- 1/2 tsp black pepper, coarsely ground
- 2 tbsp olive oil
- 6 cups romaine lettuce, chopped
- 2 cups baby arugula
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 2 oz blue cheese, crumbled
- 1/4 cup walnuts, roughly chopped
- 3 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 6 tbsp extra-virgin olive oil (for dressing)
- 1 tsp honey
Instructions
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1
Pat 1.5 lbs New York strip steak (or ribeye) dry with paper towels. Season both sides generously with 1 tsp kosher salt and 1/2 tsp coarsely ground black pepper.
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2
Heat a cast-iron skillet or grill pan over high heat until smoking. Add 2 tbsp olive oil. Sear New York strip steak (or ribeye) for 3 to 4 minutes per side for medium-rare, until an internal temperature of 130 to 135 F (54 to 57 C) is reached. Transfer to a cutting board and rest for 5 minutes.
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3
Meanwhile, whisk together 3 tbsp red wine vinegar, 2 tsp Dijon mustard, 1 tsp honey, and 6 tbsp extra-virgin olive oil (for dressing) in a small bowl until emulsified. Season with a pinch of salt and pepper.
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4
In a large salad bowl, combine 6 cups chopped romaine lettuce and 2 cups baby arugula. Add 1 cup halved cherry tomatoes and 1/2 cup thinly sliced red onion.
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5
Slice New York strip steak (or ribeye) thinly against the grain. Arrange steak slices over the greens.
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6
Drizzle dressing over the salad. Top with 2 oz crumbled blue cheese and 1/4 cup roughly chopped walnuts. Serve immediately.