Steak Chopped Salad Recipe

Bring steak to room temperature

Remove the sirloin from the refrigerator 20–30 minutes before cooking so it comes to room temperature. Pat dry with paper towels.

Rub both sides with 1 tablespoon olive oil, then season evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Preheat a grill or cast-iron skillet over high heat until very hot (about 5–7 minutes). If using a grill, oil the grates lightly.

Cook the steak: For medium-rare, sear 4–5 minutes per side (internal temperature ~130–135°F / 54–57°C). Adjust time for desired doneness. Do not move the steak while searing to develop a good crust.

Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute before slicing.

Slice the steak across the grain into bite-size pieces suitable for a chopped salad (about 1/2" pieces). Keep warm while finishing other components.

If using fresh cherries, pit and halve them. If using frozen, thaw and drain excess liquid. Place 3/4 cup cherries in a blender or food processor.

Add 3 tablespoons balsamic vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the cherries.

Pulse/blend until mostly smooth but still slightly textured (about 10–15 seconds). With the blender running on low, drizzle in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning.

If dressing is too thick, thin with 1–2 teaspoons water or more balsamic if more acidity is desired. Set aside at room temperature.

In a small saucepan over low heat, melt 1 tablespoon unsalted butter. Add 1/2 cup heavy cream and warm gently until it begins to steam—do not boil.

Stir in 1/2 cup crumbled bleu cheese and 1/4 teaspoon black pepper. Whisk continuously until cheese melts and sauce is smooth (about 2–3 minutes).

Taste and add a pinch (about 1/8 teaspoon) of salt only if needed. Keep the sauce warm over the lowest heat setting, stirring occasionally. If sauce thickens too much, loosen with up to 1 tablespoon warm water or more cream.

In a large bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion.

Add about 3–4 tablespoons of the cherry and balsamic dressing to the salad (reserve remaining dressing for passing). Toss gently to coat the greens evenly. Adjust amount to taste.

Arrange the dressed salad on individual plates or a large platter. Scatter the warm sliced steak over the top.

Sprinkle 1/2 cup crumbled bleu cheese and 1/2 cup crumbled cooked bacon over the salad.

Drizzle the warm bleu cheese cream sauce evenly over the steak and salad (use all or part according to preference). Serve immediately so the warm sauce slightly wilts the greens and warms the steak.

Pass remaining cherry-balsamic dressing on the side for guests who want extra.