Weeknight Steak Salad with Blue Cheese Vinaigrette
This delicious steak salad is perfect for a quick weeknight dinner. It's packed with fresh greens, vibrant vegetables, and topped with a tangy 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.
Notes
This salad is quick to prepare and is perfect for busy weeknights!