Satisfying Steak Salad with Bleu Cheese (25 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

Steak salad is one of my all-time favorite dishes. The combination of tender steak, salty bacon, and tangy bleu cheese creates a flavor explosion that is undeniably satisfying. This recipe is also easy to customize with your favorite vegetables and dressings — you really can’t go wrong!

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb sirloin steak
  • Salt and pepper, to taste
  • 4 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 4 strips bacon, cooked and crumbled
  • 1/2 cup crumbled bleu cheese
  • Balsamic vinaigrette, for dressing

Instructions

  1. Preheat grill to medium-high heat.
  2. Season the steak with salt and pepper on both sides.
  3. Grill the steak for 4-5 minutes per side for medium-rare.
  4. Let the steak rest for 5 minutes before slicing thinly against the grain.
  5. In a large bowl, toss the mixed greens, cherry tomatoes, and red onion together.
  6. Top with sliced steak, crumbled bacon, and bleu cheese.
  7. Drizzle balsamic vinaigrette over the salad and toss to combine.

Notes

You can use any cut of steak that you prefer, such as ribeye or flank steak. If you don’t have a grill, feel free to cook the steak on the stovetop in a skillet. Don’t be afraid to swap in other veggies such as sauteed mushrooms (my favorite) or cucumber for an additional crunch. For a complete meal, I typically serve this salad with a side of buttered garlic bread. Enjoy!

*The following nutritional information is based on estimates.

Nutrition

  • Serving Size: 1 serving
  • Calories: 485
  • Sugar: 6g
  • Sodium: 980mg
  • Carbohydrates: 11g
  • Protein: 45g

Pair this with...

Sautéed Mushrooms

Start by cleaning your mushrooms — whether it's button, cremini, or shiitake — with a damp paper towel. Avoid washing them, as mushrooms soak up water easily. Slice them uniformly to ensure even cooking. In a large skillet over medium heat, melt some butter or heat a bit of olive oil. Add in the sliced mushrooms, spreading them out to avoid overcrowding. Let them cook without stirring for a few minutes to get a nice sear, then give them a toss. As they release their natural juices and start to brown, season with salt, pepper, and a touch of garlic (minced or powdered) for added flavor. Continue to cook until the mushrooms are tender and flavorful. Finish off with a sprinkle of freshly chopped parsley or thyme if desired.

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

Watermelon and Feta Salad

First, cube up some chilled watermelon, getting rid of any seeds. Scatter a good handful of fresh blueberries over it. Now, for the contrast: crumble or cube some tangy feta cheese over the sweet fruits. The creamy, salty bite of the cheese complements the sweetness perfectly. If you're in the mood for a dash of zest, drizzle a light lemon or lime dressing over the top. Maybe even sprinkle on some chopped fresh mint or basil. Mix it gently, and voila!

For Tomorrow's Dinner

Spicy Sausage Marinara (50 Minutes)

Sun Dried Tomato Chicken Orzo with Whipped Feta and Baked Lemon (55-57 Minutes)

Beef and Tomato Stuffed Eggplant (30 Minutes)

Chimichurri Chicken Thighs and Cauliflower (55 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!