Beef & Bleu Chopped Salad Recipe

Prepare vegetables

Wash and thoroughly dry the romaine and spinach. Finely chop the romaine into bite-sized pieces and roughly chop the spinach. Halve the cherry tomatoes, dice the cucumber, very thinly slice the red onion, thinly slice the celery, and shred the carrot. Place all prepared vegetables into a large mixing bowl and toss gently to combine.

Season the steak

Pat the steak dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10–15 minutes while you preheat the pan.

Sear and cook

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl. Place the steak in the skillet and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3–4 minutes. For medium-rare aim for an internal temperature of 130–135°F (55–57°C). Adjust time for desired doneness.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. Slice thinly across the grain into bite-sized strips or small cubes suitable for a chopped salad.

Optional bacon

If using bacon: cook bacon until crisp (pan-fry, oven, or skillet), drain on paper towels, then chop into small pieces.

Combine base

In a medium bowl, whisk together 1/4 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tsp minced garlic, and 1/2 tsp honey until smooth.

Add cheese & thin

Fold in 1/2 cup crumbled bleu cheese. Gradually whisk in 1/4 cup buttermilk (or milk + 1 tsp lemon) to reach desired dressing thickness. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper. If you prefer a chunkier dressing, mash some of the bleu cheese with the back of a spoon rather than fully blending.

Adjust

If dressing is too thick, thin with additional buttermilk, 1 tablespoon at a time, until it coats a spoon. If too tangy, add a little more honey. Chill briefly if not using right away.

Toss and plate: Add 3/4 of the crumbled bleu cheese, the toasted nuts, and the chopped green onions to the large bowl with the chopped greens and vegetables. Drizzle about half of the bleu vinaigrette over the salad (reserve the rest for guests to add more). Toss gently but thoroughly to coat everything.

Top with steak: Arrange the sliced steak evenly over the tossed salad. Sprinkle the remaining crumbled bleu cheese over the top along with the optional chopped bacon if using.

Serve: Divide the salad among 4 plates (or serve family-style). Pass extra dressing at the table. Leftover dressing keeps refrigerated for up to 4 days.