Steak Salad with Blue Cheese Dressing
Everyone loves a good steak salad, am I right? This easy steak salad with blue cheese dressing is a quick and easy dinner you can make any night of the week-- and trust me, it's so much better than anything you'll buy at the store!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: American
Keyword: Blue Cheese, Steak
Servings: 2
Calories: 918kcal
For the Steak
- 10 oz steak of your choice (see post)
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 sprig of rosemary or thyme
- 1 garlic clove smashed
For the Salad
- 4 cups salad greens
- 3 oz blue cheese crumbled
- 1 large carrot sliced thin and rolled
- 1/2 avocado sliced
- sourdough bread for serving
For the Dressing
- 1 oz blue cheese
- 1/4 cup mayonaise
- 1/4 cup milk or buttermilk
- 1/2 tsp garlic powder
- 1 tsp freshly chopped parsley or 1/2 tsp dried
- 1/4 tsp Worcestershire sauce
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
Cook the Steak
Bring the steak to room temperature. Cut it into 1" cubes and pat them dry with a paper towel. Season with salt and pepper.
Heat a cast iron pan (non-stick is not recommended) over medium-high heat until it is hot (about 3-5 minutes). Add the olive oil.
Add the steak to the pan in an even layer and let it cook for 2 minutes or until it develops a crust on the first side.
Flip the steak to the second side and sear for another minute.
Then, add in the crushed garlic clove, rosemary, and butter. Took the steak cubes in the melted butter and cook until your desired temperature.*
Make the Blue Cheese Dressing
Warm 1 oz of blue cheese in a small bowl in the microwave for 15 seconds.
Add the remaining ingredients and stir until combined. The blue cheese dressing will be lumpy-- that's totally normal. The dressing can be made the night before if you'd like to use this recipe for meal prep!
Assemble the Salad
Assemble the salad by placing the lettuce, followed by the steak, add-ins, and finally with blue cheese dressing to taste.
*Using a meat thermometer is highly recommended. Remove the steak 5 degrees below your desired done temperature to allow for carry-over cooking.
Rare: 125F (remove at 120F)
Medium Rare: 135F (remove at 130F)
Medium: 145F (remove at 140F)
Medium Well: 150F (remove at 145F)
Calories: 918kcal | Carbohydrates: 12g | Protein: 44g | Fat: 78g | Saturated Fat: 27g | Cholesterol: 144mg | Sodium: 3771mg | Potassium: 947mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1715IU | Vitamin C: 24mg | Calcium: 360mg | Iron: 3mg