Steak and Blue Cheese Salad

Name: Steak and Blue Cheese Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
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

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.

35 minMediumServes 4430 cal/serving

AmericanSaladGrill and StovetopHigh ProteinLow CarbGluten-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

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

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.
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.
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.
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.
5

Slice New York strip steak (or ribeye) thinly against the grain. Arrange steak slices over the greens.
6

Drizzle dressing over the salad. Top with 2 oz crumbled blue cheese and 1/4 cup roughly chopped walnuts. Serve immediately.

Questions

Can I make Steak and Blue Cheese Salad dairy-free?

Not cleanly. Here the dairy (2 oz blue cheese, crumbled) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free salad collection instead.

How long does Steak and Blue Cheese Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Steak and Blue Cheese Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Buffalo Chicken Stuffed Sweet Potatoes main
Pimento Cheese Sandwich main
Pressure Cooker Bone Broth soup

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