Everyday Steak Salad
User Reviews
5
Everyday Steak Salad
Description
The Everyday Steak Salad starts with grilled steak cooked to medium doneness and rested before slicing to retain juiciness. The base includes a mix of spring greens tossed with cherry tomatoes, chopped cucumbers, and pickled red onions, providing freshness, crunch, and tang. Avocado slices add creaminess, while roasted pepitas contribute nuttiness and texture.
The blue cheese vinaigrette blends white wine vinegar, minced garlic, fresh chives, dill, honey, Dijon mustard, salt, pepper, and olive oil emulsified into a creamy dressing with crumbled blue cheese folded in. This dressing enhances the salad with a balance of acidity, herbaceousness, sweetness, and richness that complements the savory steak and fresh vegetables.
Assembling the salad involves tossing the greens and vegetables, topping with the sliced steak and avocado, sprinkling with pepitas, and drizzling with the dressing. The salad is best served immediately after dressing to maintain crispness and flavor contrasts.
Ingredients
- 2 filet steak or strip steaks
- salt kosher salt
- black pepper kosher salt
- 12 ounces spring greens
- 2 baby cucumber chopped
- 1 cup cherry tomatoes quartered
- 1 avocado thinly sliced
- 3 tablespoons Pepitas roasted
- red onions for topping, pickled
blue cheese vinaigrette
- 3 tablespoons white wine vinegar
- 1 garlic minced, clove
- 1 tablespoon chives chopped
- 1 tablespoon dill fresh
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- pinch salt
- pinch black pepper
- 1/2 cup olive oil
- 3 to 4 tablespoons blue cheese crumbled
Instructions
- Preheat your grill to the highest setting. Take the steak out of the fridge for at least 30 minutes to take the chill off. While the steak comes to room temperature, I make the dressing and the salad.
- Assemble the salad by tossing the greens with a big pinch of salt and pepper in a large bowl. Add in the tomatoes, cucumbers and red (pickled) onions.
- Place the steak on the grill grates and cook for 5 minutes, then flip and cook for 3 to 5 minutes more. I like to cook mine until they reach an internal temperature of 140 degrees F. Remove the steaks and let them rest for 10 to 15 minutes before slicing.
- Add the avocado and the sliced steak to the salad. Sprinkle with the pepitas. Drizzle with the blue cheese vinaigrette and serve immediately!
blue cheese vinaigrette
- Whisk together the vinegar, garlic, chives, honey and dijon. Stream in the olive oil while whisking until emulsified. Stir in the blue cheese. This stays great in the fridge for 2 to 3 days.
User Reviews
Overall Rating
5
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