The other day, my friend and I were daydreaming about the first meal we are going to eat post-quarantine, and we got on the subject of steak salads. I had almost forgotten how much I LOVE a good steak salad with bleu cheese crumbles and a fruity, summery vinaigrette. So naturally, I had to make one ASAP! This salad is simple and delicious, and just as good as that $20 salad I was dreaming about. The steak is perfectly cooked, you get a crunch from the onions, sweetness from the candied walnuts, freshness from the tomatoes and a salty, creamy bite from the bleu cheese...Okay, my mouth is watering! And to top it off, I made a super simple vinaigrette with those summer-sweet strawberries that are almost in season. The perfect lunch or dinner that is fresh and light but still filling. YUM!
Ingredients:
For the steak:
1 (8-10oz) Ribeye Steak, 1 -1½ inches thick (or another comparable cut of beef)
½ tsp salt
¼ tsp freshly ground pepper
½ tsp garlic powder
2 tbsp butter
For the Salad:
8 oz mixed greens (about 3-4 large handfuls)
1 C chopped walnuts
¼ C brown sugar
2 tbsp butter
1 small red onion, thinly sliced
½ C bleu cheese crumbles
2 medium roma tomatoes, thinly sliced
For the dressing:
1 C fresh strawberries, stems and leaves removed
2 tbs apple cider vinegar
1 clove garlic
¼ tsp salt
¼ tsp freshly ground pepper
1 tsp granulated white sugar
Additional Supplies:
Large cast iron skillet, or another skillet that can transfer from the stove to the oven
Blender or food processor
Parchment paper
Directions:
Preheat the oven to 375 deg (F), then heat a cast iron skillet over medium/high heat. Once the skillet is hot, add 2 tbsp of butter and let it melt.
While the skillet heats up, season both sides of your ribeye with salt, pepper and garlic powder, using your fingers to massage the seasoning into the meat.
Using tongs, place the steak into the skillet, and cook for 3 minutes without touching. After 3 minutes, flip the steak to the other side. The cooked side should be nice and golden brown.
After 3 minutes, transfer the cast iron skillet to the oven and bake for 10 minutes. Once the 10 minutes are up, remove the skillet from the oven, transfer the steak to a plate and set aside to let the meat rest.
NOTE: This will give you medium rare cooked steak. Adjust cooking time if you would like it more rare/well done.
While the meat rests, place a medium skillet over medium heat. Add chopped walnuts and cook, stirring often, until they get nice and toasty (about 4-5 min). Remove from the skillet.
To the same skillet, add 2 tbsp of butter and ¼ C brown sugar. Stir constantly until the butter melts and the sugar starts to dissolve, about 2-3 min. Reduce heat to medium/low and add walnuts back into the skillet. Stir until evenly coated, then let simmer for 2-3 minutes.
Remove the walnuts from the skillet, and pour onto a baking sheet lined with parchment paper. Set aside and let cool.
In a blender, combine strawberries, 2 tbsp apple cider vinegar, garlic, ¼ tsp salt, ¼ tsp pepper and 1 tsp sugar. Blend until smooth.
Once the steak is rested, slice or cube into pieces. In a large bowl, add your mixed greens as a base. Top with sliced steak, sliced onions, sliced tomatoes, bleu cheese crumbles, and candied walnuts. You can toss the salad in the dressing beforehand or just serve it on the side!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Comments