Steak and Blue Cheese Salad
A hearty yet refreshing salad combining tender grilled ribeye steak with creamy blue cheese on a bed of crisp mixed greens, cherry tomatoes, cucumber, and red onion. Balanced with a honey-balsamic dressing and crunchy walnuts, this versatile dish is perfect for any season or occasion.
Ingredients
- 8 oz ribeye steak
- 6 cups mixed greens (arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped walnuts
- Salt and pepper, to taste
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Optional toppings: fresh herbs (chopped parsley or chives), additional crumbled blue cheese, avocado slices
Instructions
- Rinse and dry greens; slice cucumber and red onion, halve cherry tomatoes.
- Season the steak with salt and pepper, then grill over medium-high heat 4-5 minutes per side for medium-rare. Let rest 5 minutes.
- In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Slice the rested steak against the grain, then toss with greens, tomatoes, cucumber, red onion, and half the blue cheese in a mixing bowl.
- Spread the dressing evenly over the salad and top with chopped walnuts. Garnish with optional toppings if desired.
Notes
For a vegetarian version, replace steak with grilled portobello mushrooms.
Blue cheese can be substituted with a halal-friendly alternative like gorgonzola.
Add avocado slices or olives for extra richness.
Dress just before serving for optimal crispness.
Store leftovers in separate layers and dress before reheating.
Blue cheese can be substituted with a halal-friendly alternative like gorgonzola.
Add avocado slices or olives for extra richness.
Dress just before serving for optimal crispness.
Store leftovers in separate layers and dress before reheating.