Are you in the mood for a tasty, hearty salad that isn't just vegetables? Our Blue Cheese Steak Salad is just what you need! You will be surprised at how easy it is to whip up this delightful dish featuring juicy pan-seared steak, crumbled blue cheese, and fresh, crisp greens.
Recipe Highlights
- A SYMPHONY OF FLAVORS: This Blue Cheese Steak Salad is far from your ordinary salad. It's a culinary masterpiece, featuring a pan-seared steak that's been seasoned to perfection, all atop a bed of crisp, fresh greens. The blue cheese crumbles add a rich, tangy note, while shallots at a nice bite.
- TEXTURE GALORE: We've paid special attention to texture in this recipe, ensuring every forkful is a delightful experience. The steak is tender and juicy, the blue cheese offers a creamy contrast, while the salad greens provide a refreshing crunch.
- EASY AND WHOLESOME: Don't let the gourmet feel of this dish fool you – it's surprisingly simple to put together! It's packed with protein from the steak and filled with nutrient-rich veggies, making it a wholesome yet indulgent choice for any meal.
Ingredients
- Olive Oil: Used in both the marinade and dressing, olive oil serves as a base that helps blend flavors beautifully. If you're out of olive oil, you can substitute it with avocado oil or grapeseed oil.
- Fresh Parsley: This herb adds a fresh, vibrant taste to the marinade. If parsley isn't your favorite or you just don't have it on hand, fresh basil could work too.
- Lemon Juice: This tangy citrus juice brings a delightful zing to the marinade. Red wine vinegar or apple cider vinegar would also work.
- Crushed Red Pepper Flakes: These add a kick of heat to the marinade. If you're not into spicy food, feel free to leave them out.
- Steak: The star of our salad. While we've used a 12 oz steak here, feel free to use your favorite cut. Just remember that cooking times may vary.
- Extra Virgin Olive Oil & Apple Cider Vinegar: The dynamic duo behind our salad dressing. They create a balanced, tangy base. If apple cider vinegar isn't available, white wine vinegar or even lemon juice can work.
- Swerve: This sweetener gives the dressing a slight sweetness without the calories. You can substitute it with other sweeteners like honey or agave nectar, but keep in mind this will change the nutritional content.
- Minced Garlic & Dijon Mustard: These two pack a punch in the dressing, adding depth and complexity.
- Sea Salt & Ground Black Pepper: These classic seasonings enhance all the other flavors in the dressing. Feel free to adjust quantities to taste.
- Bacon: We've used turkey bacon for a leaner option, but traditional pork bacon works great too. For a vegetarian version, try coconut bacon or tofu bacon.
- Raw Spinach: The leafy base of our salad. You can substitute it with other greens like kale or arugula if you prefer.
- Shallots: These add a mild, sweet flavor to the salad. Red onion can be used as a substitute if needed.
- Blue Cheese: This cheese brings a bold, tangy flavor to the salad. If blue cheese isn't your thing, feta or goat cheese could make good alternatives.
How to Make Blue Cheese Bacon Steak Salad
Combine olive oil, parsley, and crushed red pepper in a small bowl. Cover steaks with marinade in a shallow dish and chill for 2-3 hours.
Blend olive oil, vinegar, sweetener, garlic, mustard, salt, and pepper to make the dressing. Keep chilled until serving.
Let the marinated steaks rest at room temperature for 30 minutes before cooking.
Preheat oven to 400 degrees and heat your grill or grill pan to medium-high.
Spread bacon on a parchment-lined baking sheet. Bake for 15 minutes, flip, then bake until crisp. Cool and crumble the bacon.
Grill steaks for 10-12 minutes or to your preferred doneness, flipping once.
Toss spinach and shallots with dressing in a large bowl. Serve on individual plates with steak, bacon, and blue cheese on top.
Tips & Tricks
- Marinade Magic: The longer you marinate the steak, the deeper the flavors will be. If you have time, consider marinating the steak for up to 6 hours. If you want to marinade it overnight, skip the lemon juice.
- Quality Counts: This salad is simple, which means each ingredient shines. Try to use the best quality ingredients you can. It really does make a difference.
- Grilling Greatness: For those perfect grill marks, heat your grill or grill pan before adding the steak. And resist the urge to move the steak too much. Patience is key!
- Dressing Decisions: If you like your salad well-dressed, consider doubling the dressing recipe. You can always store leftover dressing in the fridge for future salads.
- Cheese Choices: We love blue cheese in this recipe, but don't be afraid to experiment with other cheeses. Feta, goat cheese, or even sharp cheddar could be delicious substitutes.
More Salad Recipes
- Lentil Salad: When you're in the mood for a hearty, protein-packed dish, my family's favorite Lentil Salad is just the ticket - it's as nutritious as it is delicious!
- Asian Chicken Salad: For those nights when you crave something light yet satisfying, try our Asian Chicken Salad, a delightful blend of crunchy veggies and tender chicken with an irresistible sesame dressing.
- Thai Chicken Salad: If you're up for a little culinary adventure, join me in preparing this Thai Chicken Salad, a colorful and spicy journey that brings the authentic flavors of Thailand right to your kitchen.
- Fattoush Salad: And for a refreshing taste of the Middle East, don't miss our Fattoush Salad, a zesty mix of fresh veggies and crispy pita chips that's been a hit at every family gathering.
Blue Cheese Steak Salad
Ingredients
Marinade
- ¼ cup olive oil
- 1 teaspoon fresh parsley
- 1 tablespoon lemon juice
- ½ teaspoon crushed red pepper flakes
- 12 oz steak
Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon Swerve or other sweetener
- 1 teaspoon minced garlic
- 1 teaspoon dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Salad
- 6 pieces bacon
- 10 ounces raw spinach
- 2 shallots sliced thin
- 4 ounces blue cheese crumbled
Instructions
- In a small bowl, combine olive oil, parsley, and crushed red pepper. Place steaks and a shallow dish and cover with marinate. Marinade for 2-3 hours in the refrigerator.
- Make dressing by combining olive oil, vinegar, sweetener, garlic, mustard, salt and pepper in a blender. Process until smooth. Refrigerate until serving.
- Remove steaks from refrigerator and allow to sit for 30 minutes prior to cooking.
- Preheat oven to 400 degrees. Heat a grill or grill pan to medium-high.
- Line a baking sheet with parchment paper. Arrange bacon in a single layer and bake for 15 minutes. Flip and bake until crisp, about 10 minutes longer. (Time will vary depending on bacon used.) Allow bacon to cool slightly and crumble.
- Meanwhile, grill steaks for about 10-12 minutes (or until desired doneness), flipping once.
- Place spinach and shallots in a large bowl and toss with desired amount of dressing. Divide greens among serving bowls and top with steak, bacon and blue cheese.
Nutrition
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Shannon Graham
I've actually never had a steak salad before. This looks amazing!