Black + Bleu Steak Salad Recipe

Wash and spin-dry the mixed salad greens. Halve the grape tomatoes. Thinly slice the red onion into half-moons and soak in cold water for 5 minutes if you want milder onion — then drain and pat dry. Place greens in a large bowl and set tomatoes, onion, croutons, and 1/2 cup bleu cheese crumbles aside for assembly.

Preheat oven to 400°F (200°C). Place bacon slices on a foil-lined baking sheet in a single layer. Bake 12–15 minutes until crisp to your liking. Transfer to paper towels to drain and cool, then roughly chop or crumble. Alternatively, pan-fry until crisp and drain on paper towels.

Make the blackening rub

In a small bowl combine paprika, garlic powder, onion powder, dried oregano, cayenne, black pepper, and 1 tsp salt. Mix well.

Season the steak

Pat the flank steak dry with paper towels. Rub 1 tablespoon of oil or soften butter over both sides, then evenly press the blackening rub onto both sides of the steak so there's a good coating. Let rest at room temperature for 15–20 minutes while other components finish (or refrigerate up to 1 hour).

Cook the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (a drop of water should sizzle away). Add 1 tbsp butter or a thin film of oil. Carefully lay the steak in the pan and sear without moving for 3–4 minutes to develop a dark crust. Flip and sear the other side 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). For medium, cook 1–2 minutes longer per side. Total cook time will vary with thickness. Remove steak to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing against the grain into thin strips.

In a bowl whisk together mayonnaise, sour cream or Greek yogurt, red wine vinegar, olive oil, lemon juice, Worcestershire, minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Stir in 1/4 cup bleu cheese crumbles, reserving some for garnish. Taste and adjust seasoning or thickness: add 1–2 tsp water to thin if needed. Chill briefly if desired.

Divide the mixed greens among 4 plates (about 1.5 cups per serving). Scatter halved tomatoes, sliced red onion, croutons, and chopped bacon over the greens. Arrange 4–5 oz (about one-quarter of the sliced steak) of blackened flank steak slices over each salad. Sprinkle remaining bleu cheese crumbles on top. Drizzle 1–2 tablespoons of the creamy bleu vinaigrette over each salad (serve extra dressing on the side). Serve immediately while steak is still slightly warm.