Steak and blue cheese is a classic combination like peanut butter and jelly. The funk of the blue cheese compliments the flavour of the steak like nothing else. Today’s recipe takes that classic combination and makes it a salad creating a wonderfully quick and filling lunch. This steak salad with blue cheese salad is everything you want it to be and more. And, it is a lot less complicated than you probably think it is. So, let’s get to it. You can always find the recipe directly below but keep reading for more details and information.
The Steak
Let’s face it, meat, steak, in particular, is expensive. Especially now. So, if you are going to eat steak, you need to stretch it as far as you can. You can get two to three meals out of one steak with this steak salad. So, if steak happens to go on sale, or you want to splurge, you can get more bang for your buck.
For this steak salad, I used a New York Strip Loin. It was about 6 to 8 ounces or 170 to 226 grams. Season the steak generously on both sides with salt and pepper. Let the steak come up to room temperature for about 30 minutes before you cook it if you have the time. If you don’t have time, don’t worry about it. Heat a medium skillet over medium-high heat. Put the steak in the pan and cook for 2 to 2 1/2 minutes per side. As long as your pan is hot, you don’t need any oil. But, if you want, you can put a teaspoon or two of cooking oil in. Once the steak is cooked, take it out of the pan and set it aside to rest for at least 5 minutes.
Blue Cheese Dressing
We have a delicious blue cheese dressing to go with the steak salad. If you don’t want blue cheese dressing, you can use ranch or caesar dressing. I’ll include my simple caesar dressing recipe at the end of the post. But, if, like me, you enjoy blue cheese with steak, then make this quick dressing. To make the blue cheese dressing get a small bowl and combine one tablespoon each of mayonnaise and sour cream. Add two tablespoons of crumbled blue cheese. Finish the dressing with a squeeze of lemon and a pinch of salt and pepper. Mix the blue cheese dressing well, then taste it. Adjust the seasoning as needed with a bit more salt and lemon. Use the dressing right away or cover it and store it in the fridge for up to five days.
If you’d like to boost the flavour of the dressing a little, you can add a few other ingredients. A teaspoon of fresh herbs like thyme, dill or parsley will add depth and freshness to the flavour. A tablespoon of minced onion, shallot, or chive will add sharpness. One clove of minced garlic will add a…well, it will add a garlic flavour, won’t it? The point is that you can take this base dressing, add other ingredients and make it your own. Play around and make something even more delicious than I did.
Cutting The Vegetables
It’s not much of a salad without vegetables. I know the price of fresh vegetables is through the roof right now too, but we all still have to eat. So, for this salad, I used about a quarter of a cucumber, half a green bell pepper, six grape tomatoes, a small piece of red onion and some iceberg lettuce. The appearance of any salad is made less boring when the vegetables are all cut differently. So, I sliced my cucumber into thin medallions. The green pepper I cut into odd evenly-sized pieces. I cut the tomatoes in half and thinly sliced the red onion. You don’t have to do all this. If you want, just cut all the vegetables the same. It’s going to taste the same either way.
Putting The Steak Salad Together
To put the salad together, start by tearing the lettuce into bite-sized pieces. Top the lettuce with a few spoons fulls of the dressing. I’m going to stop here for a second. If I weren’t taking pictures of this salad, I would have put all the vegetables in a large bowl and mixed them with the dressing. Doing that will give you even coverage of the dressing on the vegetables and a better overall flavour. Again, I’ll leave that up to you.
Slicing The Steak
Finally, the steak has rested, the salad is plated. The last step is to thinly slice the steak and place it on the salad. I cut the steak in half to ensure even portions. Then, I thinly sliced the steak with my knife at a 45° angle. This is purely for presentation, but you’re cutting the steak anyway. Why not make it pretty? Place the steak on top of the salad and get to eating.
Steak Salad with Blue Cheese Dressing
I like to finish most of my salads with salt and pepper. It adds just a little more flavour that wasn’t there before. Then, eat away. If you want to bulk this salad up a little, some croutons would be nice, as would some red bell pepper or even leftover boiled or roasted potatoes.
The Wrap-Up
Whether you want a hearty lunch or light dinner, this steak salad is the choice for you. It’s also a great way to use up leftover steak from last night’s dinner. I think that about does it for today. I hope you enjoyed this post, and even more, I hope you make this recipe. That’s what it’s all about, after all.
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Ingredients
- 8 oz New York Strip Steak
- Salt and Pepper
- 1 tsp cooking oil
- 1/4 cup Red Onion, thinly sliced
- 1/4 Cucumber, thinly sliced
- 1/2 Green Pepper, seeds removed and thinly sliced
- 6 Cherry Tomatoes, cut in half
- 2 cups Iceberg Lettuce, torn into bite-sized pieces
Dressing
- 2 tbsp Crumbled Blue Cheese
- 1 tbsp Sour Cream
- 1 tbsp Mayo
- 1 tsp Lemon Juice
- Salt and Pepper to taste
Instructions
- Season the steak generously with salt and pepper.
- Heat a medium frying pan over medium-high heat. Add the cooking oil to the pan.
- Put the seasoned steak in the pan. Cook for 2 to 2 1/2 minutes per side. Take the steak out of the pan and set it aside to rest for at least 5 minutes.
- In a small bowl, combine all the dressing ingredients. Taste and adjust the seasoning with a bit more lemon juice, salt and pepper as needed.
- Assemble the salad by dividing the lettuce and vegetables among two bowls. Drizzle the dressing over the salad.
- Thinly slice the steak and divide it among the two salads. Serve as is, or crumble a little more blue cheese over the top for a stronger flavour.
Ingredients
- 2 tbsp Red Wine Vinegar
- 2 tbsp Lemon Juice
- 3/4 cup Canola Oil
- 1 tsp Dijon Mustard
- 1 ea Egg Yolk
- 5-6 drops Fish Sauce or Worcestershire Sauce
- 2 tbsp parmesan cheese
- 2 cloves of pureed garlic
- Salt and Pepper to taste
Instructions
- Combine all the ingredients except the oil in the mixing bowl and whisk together.
- Whisk a few drops of the oil in the vinegar mixture.
- Whisk a few more drops of the oil into the vinegar mixture.
- Add the remaining oil in a slow steady stream while constantly whisking.
- Once all the oil has been incorporated, season the vinaigrette with salt and pepper.
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