Steak Salad Recipe with Blue Cheese
Juicy grilled steak meets crisp romaine and creamy blue cheese in this easy Steak Salad Recipe.Made with a homemade tangy dressing and fresh vegetables.Perfect for lunch, dinner, or meal prep.
Ingredients
For the Marinade & Dressing
- 3 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- 2 teaspoons honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
For the Salad
- 2 pounds sirloin or rib-eye steak
- 6 cups chopped romaine lettuce
- 2 vine tomatoes diced
- 1/2 medium red onion sliced
- 8 ounces blue cheese crumbled
- 1/2 cup Kalamata olives
Instructions
- In a medium bowl, whisk together the apple cider vinegar, olive oil, honey, Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper until fully combined.
- Place the steak in a shallow dish and pour one-third of the marinade over the meat.
- Massage the marinade into the steak to coat all sides evenly. Let the steak rest for 15 minutes at room temperature.
- While the steak marinates, chop the romaine lettuce, dice the tomatoes, and slice the red onion.
- Lightly oil a grill or heavy skillet and heat over medium-high heat.
- Cook the steak for about 5 minutes total for medium-rare, flipping halfway through. Adjust cooking time depending on thickness and preferred doneness.
- Transfer the steak to a cutting board and let it rest for several minutes before slicing into thin strips.
- In a large serving bowl, combine the lettuce, tomatoes, onions, and olives.
- Add the sliced steak on top and drizzle with the remaining dressing.
- Garnish with crumbled blue cheese, toss gently, and serve immediately.
Notes
- For extra flavor, marinate the steak for up to 2 hours in the refrigerator.
- Baby spinach or mixed greens can replace romaine lettuce.
- Serve with warm bread or roasted potatoes for a heartier meal.
- Store dressing separately if preparing ahead for meal prep.