It was a busy Tuesday evening, the kind where the days seem to blur together. I had just returned home from a long day, and the last thing I wanted was a complicated dinner. But after rummaging through the fridge, a delightful memory floated back — the weeknight steak salad with blue cheese vinaigrette we used to enjoy during our summer barbecues. The image of juicy steak, crisp greens, and that tangy vinaigrette was all it took to spark my motivation. It was exactly what I needed to lift my spirits and fill our kitchen with delicious aromas.
This recipe is not just a meal; it’s comfort and nostalgia served on a plate. As I prepared it, I felt connected to those sun-soaked evenings spent with loved ones, sharing laughter and stories over fresh, vibrant meals. If you're looking for a quick and satisfying dinner option, a weeknight steak salad is the perfect choice. Let's dive into why you’ll love this dish and how easy it is to recreate!
Why You’ll Love This Recipe
- Quick prep and minimal cleanup: Ready in just 30 minutes, this salad is fantastic for busy weeknights.
- Family-favorite flavors: Tender steak combined with fresh greens creates a meal everyone can enjoy.
- Versatile and satisfying: Perfect for warm summer nights or cozy winter dinners with a comforting touch.
- Budget-friendly: Steak doesn’t have to break the bank, especially when paired with fresh produce.
Ingredients
To make your weeknight steak salad with blue cheese vinaigrette, you’ll need the following ingredients:
- Filets or strip steaks
- Kosher salt and pepper for seasoning
- Spring greens for a vibrant base
- Baby cucumbers, chopped for crunch
- Cherry tomatoes, quartered for sweetness
- Avocado, thinly sliced for creaminess
- Roasted pepitas for a nutty finish
- Pickled red onions, adding a tangy twist
- Blue cheese vinaigrette: white wine vinegar, minced garlic, chopped chives, fresh dill, honey, dijon mustard, olive oil, and crumbled blue cheese
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get cooking! Start by preheating your grill to the highest setting. While it’s heating up, take the steaks out of the fridge to bring them to room temperature — this step makes such a difference in tenderness, trust me! I usually take them out about half an hour before grilling.
While the steak warms up, it’s the perfect time to whip up that delectable blue cheese vinaigrette. Grab a medium bowl and whisk together the white wine vinegar, minced garlic, chopped chives, honey, and dijon mustard. As you whisk, slowly stream in the olive oil until the dressing is nicely emulsified. Finally, stir in a generous amount of crumbled blue cheese. This dressing can be stored in the fridge for a few days, but honestly, it’s too good not to use immediately!
Next, the salad itself! In a large bowl, toss the spring greens with a good pinch of salt and pepper, followed by the cucumbers, cherry tomatoes, and pickled onions. Set aside once mixed.
Now for the steaks! Place them on the grill grates and sear for about 5 minutes. Flip them and let them cook for another 3 to 5 minutes; I love to pull them off at an internal temperature of 140 degrees F for a perfect medium-rare. Once they’re off the grill, let them rest for about 10 to 15 minutes before slicing — this isn’t just waiting time; it’s crucial for juicy steak.
To finish your salad, add the sliced avocado and the steak to your greens. Sprinkle with roasted pepitas and drizzle generously with that fabulous blue cheese vinaigrette. Serve immediately, and prepare for the compliments!
Pro Tips for Making This Recipe
- Letting the steak rest after grilling is essential; it allows the juices to redistribute.
- If the vinaigrette is too thick, whisk in a little water until you reach your desired consistency.
- Feel free to add additional veggies like bell peppers or radishes for even more color and flavor.
- Watch your grilling time closely; steaks can go from perfect to overcooked in a flash!
How to Serve
Pair this delightful steak salad with a light glass of red wine or iced tea for a simple yet sophisticated dinner. It’s perfect for a summer cookout, weekday family dinner, or even a romantic date night at home. And if you want to make it extra special, garnish with fresh herbs like parsley or basil for a lovely pop of color and freshness!
Make Ahead and Storage
If you have leftovers (which is rare, but it happens!), they can be stored in the fridge for about 3 days. As for reheating, I’d suggest warming the steak gently in the microwave at 50% power to avoid overcooking. The salad’s fresh ingredients will still taste great, but if you’re concerned about the greens, consider storing the components separately for better longevity. Surprisingly, the salad can be even more flavorful the next day as the dressing gets a chance to mingle with the veggies!
FAQ
- Can I make this gluten-free? Absolutely! All the ingredients listed are naturally gluten-free.
- What if I don’t have blue cheese? Feta or goat cheese works wonderfully as a substitute and still gives you that creamy texture.
- Can I use an air fryer instead of grilling? Yes! Cook the steaks in the air fryer at 400°F for about 8-10 minutes, flipping halfway through.
I hope this weeknight steak salad with blue cheese vinaigrette brings as much joy to your table as it does to mine. It’s a wonderful blend of flavors and textures that’ll delight everyone who tries it. Give it a go, and let me know how it turns out — I’d love to hear from you!
Weeknight Steak Salad with Blue Cheese Vinaigrette
Equipment
- Grill
- Mixing bowl
- Whisk
Ingredients
Steak Ingredients
- kosher salt and pepper
Salad Ingredients
- 12 ounces spring greens
- 2 baby cucumbers, chopped
- 1 cup cherry tomatoes, quartered
- 1 medium avocado, thinly sliced
- 3 tablespoons roasted pepitas
- pickled red onions, for topping
Blue Cheese Vinaigrette
- 3 tablespoons white wine vinegar
- 1 clove garlic, minced
- 1 tablespoon chopped chives
- 1 tablespoon fresh dill
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- pinch salt and pepper
- ½ cup olive oil
- 3 to 4 tablespoons crumbled blue cheese
Instructions
- Preheat your grill to the highest setting. Allow the steak to sit out for 30 minutes until it reaches room temperature.
- In a large bowl, toss the greens with salt and pepper, then add tomatoes, cucumbers, and pickled onions.
- Grill the steak for 5 minutes, flip, and cook for another 3 to 5 minutes until it reaches 140°F. Let cool for 10 to 15 minutes before slicing.
- Add avocado and sliced steak to the salad. Sprinkle with pepitas and drizzle with blue cheese vinaigrette. Serve immediately!
- For the vinaigrette: whisk vinegar, garlic, chives, honey, and dijon together; slowly stream in olive oil until emulsified. Stir in blue cheese and refrigerate for 2 to 3 days.