Steak Salad Recipe

Bring steak to room temperature

Remove the New York strip from the refrigerator 30 minutes before cooking so it comes to room temperature. Pat dry with paper towels.

Season steak

Rub 1 tablespoon olive oil evenly over both sides of the steak. Season both sides with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder (optional). Press seasonings into the meat.

Preheat and grill / sear

Preheat a grill or heavy skillet (cast iron) over high heat until very hot (about 5 minutes). If using a grill, oil the grates lightly. Place steak on the hot surface and cook 3.5–4.5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), 5–6 minutes per side for medium. Avoid moving the steak while searing to get a good crust.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Let it rest 8–10 minutes to allow juices to redistribute. Slice the steak thinly against the grain into 1/4-inch slices.

In a small bowl or jar combine 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 3 tablespoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously (or shake in a jar with lid) until emulsified. Taste and adjust seasoning—add more honey for sweetness or more balsamic for tang. Keep at room temperature until ready to dress the salad.

Prepare produce: halve the cherry tomatoes (or quarter if large). Thinly slice 1/4 cup red onion into half-moons and soak in cold water for 5 minutes if you want milder flavor, then drain and pat dry. Halve the avocado, remove the pit, peel and slice or dice.

Combine greens and vegetables: In a large bowl, place 6 cups mixed romaine and spring mix. Add the halved tomatoes and the drained red onion.

Dress the salad: Right before serving, drizzle about half of the balsamic dressing over the greens (reserve remaining dressing for guests to add more). Toss gently to coat the leaves evenly.

Plate and finish: Arrange the dressed greens on a serving platter or divide among 2–3 plates (see servings). Fan the sliced steak over the top of the salad. Distribute the avocado slices and sprinkle 1/2 cup bleu cheese crumbles across the salads. Drizzle any remaining dressing over the steak if desired, and finish with an extra grind of black pepper.