Balsamic Steak and Blue Cheese Salad
Savor the perfect balance of bold flavors and fresh ingredients with this Balsamic Steak and Blue Cheese Salad. Juicy, marinated steak—rich with the tang of balsamic vinegar and a hint of garlic—is grilled to perfection and served over a bed of crisp mixed greens, sweet cherry tomatoes, and zesty red onion. Crumbles of creamy blue cheese and optional toasted walnuts add a decadent touch, while a homemade balsamic vinaigrette ties it all together with its sweet and tangy notes. This hearty yet healthy salad is a gourmet meal in under 30 minutes, ideal for a quick dinner, a refreshing lunch, or an impressive dish to entertain guests. Indulge in a salad that satisfies both your cravings and your schedule! Keywords: balsamic steak salad, blue cheese salad, steak dinner recipe, healthy steak salad, easy gourmet salad.
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Recipe Information
Ingredients
- 1 lb Steak (ribeye, sirloin, or flank)
- 2 tbsp Olive oil
- 1 cup Balsamic vinegar
- 2 cloves Garlic
- 1 tsp Salt
- 1 tsp Black pepper
- 6 cups Mixed salad greens (arugula, spinach, romaine, etc.)
- 1 cup Cherry tomatoes
- 0.25 cup Red onion
- 0.5 cup Crumbled blue cheese
- 0.25 cup Walnuts (optional)
- 2 tsp Honey
- 1 tsp Dijon mustard
Instructions
In a small bowl, whisk together 1/2 cup of balsamic vinegar, 1 tablespoon of olive oil, minced garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to make the marinade.
Place the steak in a resealable plastic bag or shallow dish, pour the marinade over it, and let it marinate in the refrigerator for at least 1 hour or up to 4 hours.
Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Preheat a grill or skillet over medium-high heat. Brush with 1 tablespoon of olive oil.
Remove the steak from the marinade, allowing excess to drip off, and cook for 4-6 minutes per side for medium-rare, or adjust according to your preferred level of doneness.
Remove the steak from the heat and let it rest for 5-10 minutes before slicing against the grain into thin strips.
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, sliced red onion, blue cheese, and walnuts (if using).
In a small bowl, whisk together 1/2 cup of balsamic vinegar, 1 tablespoon of olive oil, honey, Dijon mustard, and a pinch of salt and pepper to make the vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to combine.
Top the salad with the sliced steak and serve immediately.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 55% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 14.6 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 783 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
