Blue Cheese and Steak Salad
This blue cheese and steak salad is loaded with juicy ribeye with an incredible golden crust, crisp romaine, fresh tomatoes, avocado, pickled onion, and plenty of blue cheese. Toss it all together with a creamy homemade Greek yogurt blue cheese dressing for a hearty steakhouse-style salad that works for dinner.
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Servings: 5
INGREDIENTS
Blue Cheese Dressing
- 1 cup whole-milk Greek yogurt
- 1/3 cup buttermilk plus more as needed
- 1 Tablespoon white wine vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3/4 cup 3 ounces crumbled blue cheese divided
- 2 Tablespoons finely chopped fresh chives
Steak Salad
- 1 1/2 pounds ribeye steak
- Kosher salt and freshly cracked black pepper to taste
- 1-2 Tablespoons avocado oil
- 1 head romaine lettuce chopped
- 1 pint cherry tomatoes halved
- 1/2 medium red onion thinly sliced, or pickled red onion
- 4 oz blue cheese crumbled
- Finely chopped fresh chives to taste for topping
INSTRUCTIONS
- Make the blue cheese dressing: Add the Greek yogurt, buttermilk, white wine vinegar, Worcestershire sauce, salt, pepper, and half of the blue cheese to a blender or food processor. Blend until smooth and creamy. Transfer to a bowl or jar and stir in the remaining blue cheese and chopped chives. Add another splash of buttermilk if needed to reach a thick but pourable consistency. Cover and refrigerate while you prepare the salad.1 cup whole-milk Greek yogurt, 1/3 cup buttermilk, 1 Tablespoon white wine vinegar, 1 teaspoon Worcestershire sauce, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 3/4 cup 3 ounces crumbled blue cheese, 2 Tablespoons finely chopped fresh chives
- Prep and season the steak: Remove the steak from the refrigerator 30 minutes before cooking if you can for the best steak sear. Pat it very dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper.1 1/2 pounds ribeye steak, Kosher salt and freshly cracked black pepper
- Sear the steak: Heat a large cast-iron skillet over high heat for 2-3 minutes, until very hot. Turn on your vent fan because the skillet will likely smoke. Add enough avocado oil to lightly coat the bottom of the pan. Sear the steak undisturbed for 3–4 minutes, until a deep golden-brown crust forms. You can gently press down in the center and edges to help it lay flat. Flip and cook for another 3–4 minutes, or until an instant-read thermometer inserted into the thickest part reachs 125°F for medium-rare or 135°F for medium. Cook time will vary depending on the thickness of the steak. Transfer it to a cutting board and let it rest for 5-10 minutes while you assemble the salad.1-2 Tablespoons avocado oil
- Assemble the salad: Add the chopped romaine to a large serving bowl or platter. Drizzle with a few tablespoons of blue cheese dressing and toss until the leaves are lightly and evenly coated. Arrange the cherry tomatoes and red onion. Cube or thinly slice the steak and add to the salad. Scatter the blue cheese crumbles and plenty of chopped chives over the top.1 head romaine lettuce, 1 pint cherry tomatoes, 1/2 medium red onion, 4 oz blue cheese, Finely chopped fresh chives to taste
- Drizzle the remaining blue cheese directly over the steak and salad. Finish with freshly cracked black pepper and more chopped chives.
Notes
Grill the steak: Preheat the grill to medium-high heat (about 450°F), then clean and oil the grates. Pat the steak dry and season generously with salt and pepper. Grill for approximately 5–6 minutes per side, or until an instant-read thermometer inserted into the thickest part reaches 125°F for medium-rare or 135°F for medium. Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes before slicing.
Steak temperature: The temperatures listed in the recipe are the temperatures to pull the steak from the heat. It will continue to rise slightly as it rests.
No buttermilk? Combine ⅓ cup milk with 1 tsp white wine vinegar. Let it sit for 5 minutes before adding it to the dressing.
Make the dressing ahead: The blue cheese dressing gets noticeably better after at least 30 minutes in the refrigerator as the flavors meld. Store it in an airtight container in the refrigerator for up to 5 days. Stir before serving and thin with a splash of buttermilk if it becomes too thick.
Using leftover steak: Slice cold leftover steak thinly and add it straight to the salad. There's no need to reheat it. Let the dressing sit at room temperature for a few minutes before serving so it isn't ice cold.
Other steak cuts: NY strip, top sirloin, and skirt steak all work well.
Nutrition
Serving: 1serving | Calories: 518kcal | Carbohydrates: 9g | Protein: 42g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.002g | Cholesterol: 119mg | Sodium: 855mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1328IU | Vitamin C: 23mg | Calcium: 316mg | Iron: 3mg
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