Steak And Blue Cheese Salad Recipe

Prepare produce

Wash and thoroughly dry the mixed salad greens. Halve the cherry tomatoes, thinly slice the cucumber, and slice the red onion very thin. Place the greens in a large bowl and arrange the prepared vegetables nearby for assembly.

Toast nuts

Heat a small dry skillet over medium heat. Add the walnuts or pecans and toast, stirring frequently, for 3–4 minutes until fragrant and lightly browned. Remove from heat and let cool.

Season steak

Pat the steak dry with paper towels. Rub with 1 tablespoon olive oil, then season both sides evenly with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder (if using). Let rest at room temperature for 15 minutes while you prepare the dressing and salad.

Cook steak

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 3–5 minutes. Add a small drizzle of oil to the pan if needed. Place the steak in the pan and sear without moving: about 3–4 minutes per side for medium-rare depending on thickness (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness. Optionally baste with pan juices for extra flavor.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to let juices redistribute. Slice the steak thinly across the grain into strips about 1/4-inch thick.

Make dressing

In a small bowl or jar combine 1 1/2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon fresh lemon juice, and 1 tablespoon minced shallot. Whisk or shake until combined. While whisking, slowly stream in 3 tablespoons extra-virgin olive oil to emulsify. Stir in 1/4 cup crumbled blue cheese, then season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity, salt, or sweetness as needed.

Optional texture

If you prefer a smoother dressing, briefly pulse or blend the dressing for 5–10 seconds to incorporate some of the blue cheese into the vinaigrette while leaving small crumbles for texture.

Place the salad greens in a large serving bowl or divide among plates. Add the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Sprinkle the toasted nuts and 3/4 cup crumbled blue cheese over the salad (reserve a little cheese for garnish if desired).

Drizzle about half of the blue cheese vinaigrette over the salad and toss gently to coat. Add more dressing to taste (you may not need the full amount).

Top the dressed salad with the sliced steak, arranging strips evenly. Drizzle any steak juices from the cutting board over the steak for extra flavor. Garnish with chopped fresh parsley if using and any remaining blue cheese.

Serve immediately while the steak is still warm. Offer extra dressing on the side.