📝 About This Recipe
This sophisticated salad strikes the perfect balance between the rugged intensity of a seared steak and the delicate elegance of a French bistro salad. Featuring juicy, cast-iron seared New York strip and the pungent, creamy punch of high-quality blue cheese, it is elevated by a vibrant balsamic vinaigrette and crunchy candied walnuts. It’s a protein-forward masterpiece that proves a salad can be both incredibly healthy and deeply indulgent.
🥗 Ingredients
The Steak
- 2 pieces New York Strip or Ribeye Steaks (approx. 12 oz each, at room temperature)
- 1 tablespoon Kosher Salt (to taste)
- 2 teaspoons Black Pepper (coarsely cracked)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
- 1 tablespoon Unsalted Butter (for basting)
The Dressing
- 1/4 cup Balsamic Vinegar (aged quality preferred)
- 1/2 cup Extra Virgin Olive Oil (cold-pressed)
- 1 tablespoon Dijon Mustard (acts as an emulsifier)
- 1 teaspoon Honey (to balance acidity)
- 1 Shallot (very finely minced)
The Salad Base & Accoutrements
- 6 cups Mixed Baby Greens (arugula, spinach, and radicchio blend)
- 1/2 cup Blue Cheese Crumbles (Roquefort or Gorgonzola Dolce)
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Red Onion (paper-thinly sliced)
- 1/2 cup Walnut Halves (toasted or candied)
- 2 tablespoons Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Pat the steaks completely dry with paper towels; moisture is the enemy of a good sear. Season generously on all sides with kosher salt and cracked black pepper.
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2
In a small jar or bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and minced shallots. Slowly drizzle in the olive oil while whisking constantly until the dressing is thick and emulsified.
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3
Heat a heavy cast-iron skillet over medium-high heat until it is wispy with smoke. Add the grapeseed oil and swirl to coat.
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4
Place the steaks in the skillet. Sear undisturbed for 3-4 minutes until a deep brown crust forms. Flip the steaks.
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5
Add the butter to the pan. As it melts, tilt the pan and spoon the foaming butter over the steaks repeatedly for the final 2 minutes of cooking.
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6
Remove the steaks when they reach an internal temperature of 130°F (54°C) for medium-rare. Transfer to a cutting board and let them rest for at least 8-10 minutes.
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7
While the meat rests, place the mixed greens, halved tomatoes, and sliced red onions in a large chilled mixing bowl.
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8
Drizzle half of the vinaigrette over the greens and toss gently with tongs to coat every leaf without bruising them.
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9
Slice the rested steak against the grain into 1/2-inch thick strips, capturing any accumulated juices to drizzle back over the meat.
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10
Divide the dressed greens among four large plates or shallow bowls.
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11
Fan the warm steak slices over the center of the greens.
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12
Top with the blue cheese crumbles, toasted walnuts, and fresh chives. Drizzle the remaining dressing over the steak and serve immediately.
💡 Chef's Tips
Always let your steak sit at room temperature for 30 minutes before cooking to ensure even doneness. Resting the meat is non-negotiable; cutting too soon causes the juices to run out, leaving you with dry steak and soggy lettuce. If the blue cheese flavor is too intense for some, try a milder Gorgonzola Dolce or even a creamy goat cheese. To take the onions to the next level, soak the slices in ice water for 10 minutes to remove their harsh 'bite'. Use a high-smoke point oil like grapeseed or avocado oil; extra virgin olive oil will burn and turn bitter in a hot steak skillet.
🍽️ Serving Suggestions
Pair with a robust Cabernet Sauvignon or a peppery Malbec to stand up to the blue cheese. Serve with a side of warm, crusty sourdough baguette to soak up the vinaigrette and steak juices. A chilled glass of sparkling water with a wedge of lemon provides a refreshing palate cleanser. For a fuller meal, add a side of roasted fingerling potatoes tossed in rosemary.