Bistro Steak Salad Recipe
romaine topped with bacon, cherry tomatoes, marinated black angus skirt steak, gorgonzola cheese, red onions & bleu cheese dressing
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Ingredients
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Steak & Marinade
Salad
Bleu Cheese Dressing
Finishing & Cooking
Method
Steak & Marinade
- 1
Make the marinade
In a shallow dish or zip-top bag combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs red wine vinegar, 1 tsp Worcestershire, minced garlic, 1 tsp Dijon mustard, 1 tsp brown sugar and 1 tsp freshly ground black pepper. Whisk to combine.
- 2
Marinate the steak
Place the skirt steak in the dish or bag and coat thoroughly with the marinade. Refrigerate for 30 minutes to 2 hours (30–45 minutes is sufficient for thin skirt steak; up to 2 hours for deeper flavor). Remove from refrigerator 20 minutes before cooking to take the chill off.
- 3
Season before searing
Pat the steak dry with paper towels and sprinkle both sides with the kosher salt (1 tsp) and a little additional black pepper if desired.
Finishing & Cooking
- 4
Sear the steak
Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs olive oil and swirl to coat. Place the skirt steak in the pan and sear 2–3 minutes on the first side without moving to develop a crust. Flip and cook 2–3 minutes more for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for thickness and desired doneness.
- 5
Rest and slice
Remove steak to a cutting board and, if using, top with 1 tbs butter. Tent loosely with foil and rest 5–7 minutes. Slice thinly against the grain into bite-sized strips for the salad.
Bleu Cheese Dressing
- 6
Make dressing
In a bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbs buttermilk, 1/2 cup crumbled bleu cheese, 1 tsp lemon juice, 1/2 tsp Worcestershire, 1/4 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until mostly smooth, leaving some bleu cheese crumbles for texture. Taste and adjust thickness with more buttermilk or seasoning as needed. Chill until ready to serve.
Salad Assembly
- 7
Prepare salad components
In a large bowl combine 6 cups torn romaine, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced red onion, and chopped bacon (4 slices). Toss gently to distribute ingredients.
- 8
Dress and plate
Divide the salad among plates or a large serving bowl. Drizzle desired amount of bleu cheese dressing over each portion (start with about 2 tbs per serving), then top with sliced skirt steak and scatter 3/4 cup crumbled gorgonzola over the salads. Add any extra cracked black pepper to finish.
- 9
Serve
Serve immediately while steak is still slightly warm so its juices mingle with the greens. Offer extra dressing at the table.