Black & Bleu Steak Recipe

Place the mixed salad greens in a large bowl. Add halved cherry tomatoes and the 1/2 cup thinly sliced red onion. Toss gently to combine and set aside in the refrigerator while you prepare the remaining components.

Make vinaigrette

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning. Reserve at room temperature.

Bring the steak to room temperature for 20–30 minutes before cooking. Pat dry with paper towels. Season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon olive oil. When shimmering, add the steak and sear without moving for 2–3 minutes to form a crust.

Flip the steak and add 1 tablespoon butter and the smashed garlic clove to the pan. Tilt the pan and spoon the melted butter and garlic over the steak (baste) for another 2–3 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time for desired doneness (longer for medium).

Transfer the steak to a cutting board and let rest for 5–8 minutes to retain juices. Slice the steak thinly against the grain into strips about 1/4 inch thick.

While the steak rests (or in a separate skillet), heat 1 tablespoon olive oil and 1 teaspoon butter over medium-high heat. Add the sliced mushrooms and the additional 1/4 cup thinly sliced red onion.

Cook, stirring occasionally, until mushrooms release their liquid and it evaporates and the edges begin to brown, about 6–8 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from heat.

Drizzle about half of the vinaigrette (to taste) over the mixed greens and gently toss to coat evenly. Divide the dressed greens among plates or a large serving bowl.

Top the dressed greens with the sliced steak, then spoon the sautéed mushrooms and onions over the steak.

Scatter 1/2 cup crumbled bleu cheese over each portion and sprinkle chopped parsley if using. Drizzle additional vinaigrette over the finished salad if desired, or serve vinaigrette on the side.

Serve immediately while the steak is still slightly warm.