Steak Salad With Blue Cheese Vinaigrette Recipes

STEAK SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• Season the steak with lots of pepper and a little salt. Cook on the barbecue or under the grill for 2-3 mins each side for medium-rare, or to your liking. Let sit for 10 mins, then cut into slices.
• For the dressing, in a small bowl, whisk together the zest, juice, oil, tarragon, shallot, cheese and some salt and pepper.
• Cook the beans in boiling water until just tender. Drain and rinse under cold water, then drain thoroughly.
• Divide the chicory leaves between two plates and top with the beans, walnuts and steak slices. Pour the dressing over the salad just before eating.

RACH'S STEAK COBB SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• Preheat oven to 400˚F
• Arrange bacon on a wire rack-lined baking sheet or slotted pan and bake to very crisp, 17 to 18 minutes
• Chop into 1-inch pieces
• Bring meat to room temperature and pat dry
• Cut into 4 portions and preheat cast-iron skillet over medium-high heat
• Combine rub of salt, pepper, garlic, onion, and red pepper, then season meat on both sides, drizzle with oil and cook 7 to 8 minutes, turning occasionally
• Remove to rest
• Fill a medium bowl with ice and cold water
• Use a vegetable peeler to curl shaved carrot and add to water to tighten curls
• Cut scallions lengthwise, then into 1 inch pieces and soak
• Very thinly slice celery on a bias
• Halve the cucumber lengthwise and slice in same shape or in same manner
• Halve cherry tomatoes
• In a large bowl, combine lettuce, tomatoes, cucumber, and celery
• Drain carrots and scallions and add to salad
• Place dressing ingredients in a food processor
• Pulse to get it going, then process until smooth
• Thinly slice steak against the grain
• Toss salad with dressing
• Arrange on platter or plates and top with steak, sliced hard-boiled eggs dressed with smoked paprika, and bacon

DIJON BALSAMIC STEAK SALAD WITH BLUE CHEESE BUTTER

Steps:

• Soak the onions in a bowl of cold water for 10 minutes (this helps remove some of the pungent bite).
• Pierce the steaks with a fork and sprinkle with salt and pepper. Coat them in 3 tablespoons of the French Style Dijon Balsamic Vinaigrette in a shallow bowl or baking dish. Set aside while you prepare the blue cheese butter and salad.
• Mash the blue cheese, butter and 1 tablespoon of the parsley in a small bowl and season with salt and pepper.
• Drain the onion and pat dry. Toss with the celery and the remaining 2 tablespoons parsley in another bowl. Season with salt and pepper.
• Heat the oil in a large cast-iron skillet over high heat. Cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.
• Divide the celery salad among 4 plates. Top each with a steak and drizzle with any pan juices or collected juices on the plate. Top each steak with a mound of blue cheese butter. Drizzle with the remaining vinaigrette.

STEAK SALAD

Steps:

• In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
• Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

COPYCAT OUTBACK STEAKHOUSE CHOPPED BLUE CHEESE SALAD

Steps:

• Preheat oven to 375 degrees F.
• Slice each pecan half into three lengthwise pieces. Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
• Whisk together the vinaigrette ingredients.
• Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them. Slice the green onion.
• Break the angel hair into small, 2 inch pieces. Cook until al dente. Heat oil in a skillet, and fry drained pasta until crispy. Drain on paper towel and cool.
• Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in). Add the vinaigrette and toss thoroughly to coat. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad.

BLUE-CHEESE STEAK AND ENDIVE SALAD FOR TWO

Steps:

• In a small bowl, stir together butter, blue cheese and shallot, and set aside.
• Season steaks well with salt and pepper on both sides and set aside.
• Meanwhile, assemble your salad: In a large bowl, gently toss together the endive leaves, radishes and fennel. In a small bowl, whisk together the white-wine vinegar, orange zest, olive oil, parsley leaves, chives and tarragon, season to taste with salt and pepper and set aside.
• Heat a large cast-iron pan over medium-high heat until very hot, 2 to 3 minutes. Add the canola oil. When it shimmers, add the hanger steak and let it cook, undisturbed, until it begins to crisp and brown on one side, 3 to 4 minutes. Flip and finish cooking about 3 minutes more or until a meat thermometer inserted in the thickest part reads 130 degrees for medium-rare.
• Move the steak to a cutting board, and spread with 2 tablespoons or so of the blue cheese butter and let rest 5 to 7 minutes. Slice steaks against the grain and finish with flaky salt, if desired. Plate the steak and serve with the salad alongside, spooning the dressing on top of the salad.

BALSAMIC STEAK SALAD

Steps:

• For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

GRILLED STEAK SALAD WITH CRUMBLY BLEU SALAD DRESSING

Steps:

• In a small bowl, combine the first seven ingredients and mix well.
• Stir in blue cheese.
• Cover and refrigerate.
• Brush olive oil on steaks and sprinkle with Monreal Steak Seasoning.
• Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness.
• Thinly slice meat.
• On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives.
• Top with steak and dressing.