Steak and Blue Cheese Salad
Description
This Black and Blue Steak Salad is a satisfying and delicious meal that comes together in under 30 minutes. This salad pairs the richness of a tender steak with fresh, juicy tomatoes, crunchy romaine lettuce and a creamy blue cheese dressing. It's an impressive dinner salad for any night of the week.
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Ingredients
Steak
- 1 (1-inch thick) ribeye, NY strip or top sirloin steak
- Kosher salt and black pepper
Blue Cheese Dressing
- 1 cup whole milk Greek yogurt
- ½ cup (2 ounces) crumbled blue cheese
- ⅓ cup buttermilk
- 1 tablespoon distilled white vinegar
- ¾ teaspoon Worcestershire sauce
Salad
- 5 cups chopped hearts of romaine
- 1 cup halved cherry tomatoes
- ½ cup pickled red onions
- ½ cup blue cheese crumbles
- ¼ cup chopped chives
Instructions
Steak (Airfryer)
- Preheat airfryer to 400ºF.
- Pat steak dry with paper towels then season with 1 teaspoon salt.
- Place steak in air fryer basket and cook until browned and an instant read thermometer inserted in the center registers 120–125ºF for medium-rare or 130–135ºF for medium, 8–12 minutes.
- Transfer steak to a plate and tent with foil; let rest 5 minutes.
Steak (Pan Sear)
- Preheat a large cast-iron skillet over high for 5 minutes.
- Pat steak dry with paper towels, then season with 1 teaspoon salt.
- Reduce heat to medium-high. Add a splash of vegetable oil and swirl to coat the pan. Place steak in skillet. Cook until charred and beads of moisture begin to form around edges of steak, about 3 minutes. Flip and continue cooking until an instant-read thermometer inserted in the center registers 125ºF for medium-rare, about 3 more minutes. For medium cook to an internal temperature is 135ºF, about 4 minutes per side.
- Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 10 minutes.
Steak (Grill)
- Turn all burners to high, cover, and let grill preheat for about 15 minutes. Brush grill grate clean.
- Pat steak dry with paper towels, then season with 1 teaspoon salt and ½ teaspoon pepper.
- When ready to cook, keep primary burner on high and turn other burners off.
- Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on edges of steak, 5–6 minutes. Flip steak and continue to cook until an instant-read thermometer inserted in the center registers 125ºF for medium-rare, about 5 minutes.
- Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 10 minutes.
Dressing
- Whisk together yogurt, blue cheese, buttermilk, vinegar, Worcestershire, ½ teaspoon salt and ¼ teaspoon pepper until thoroughly combined; set aside.
Salad
- Combine romaine, tomatoes, pickled onions, blue cheese crumbles, and chives in a large serving bowl.
- Slice steak against grain and arrange over salad.
- Drizzle dressing over top and serve.
- Season salad with salt and pepper to taste and serve.
Notes
Cook the steak to the right temperature. This is the most important thing when cooking beef, for medium rare use a meat thermometer and cook until 125ºF. However, it's important to note, the USDA recommends cooking beef to a minimum internal temperature of 145ºF (63ºC).
If your steak is thicker than 1 inch, you will need to cook it longer than specified above.
Swap the dressing. We love the blue cheese dressing with this salad but if you prefer a vinaigrette, then try out classic vinaigrette recipe. Add extra blue cheese crumbles on top of the salad.
Swap the steak for a different protein. In keeping with the black and blue theme, swap the grilled steak out for Blackened Salmon or Blackened Fish.
Add some crunch. If you love a crunchy crouton, consider adding some homemade croutons to the mix.
Nutrition
Serving: 1/4 of recipeCalories: 390kcalCarbohydrates: 5gProtein: 36gFat: 25gSaturated Fat: 12gCholesterol: 100mgSodium: 492mgFiber: 1gSugar: 4g
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