Easy Steak Salad Recipe with Blue Cheese & Blueberries
This easy steak salad combines tender grilled steak, spring mix, fresh blueberries, blue cheese, walnuts, dried cranberries, and a quick homemade balsamic vinaigrette for an easy lunch or dinner that's packed with fresh flavor.
Ingredients
Balsamic Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- ½ teaspoon garlic minced
- ½ teaspoon dijon mustard
- pinch kosher salt and ground black pepper
- 4 teaspoons mayo
Steak Salads:
- 2 steaks (New York Strip, Ribeye or Filet Mignon) 1-inch thick
- kosher salt and ground black pepper
- 4 cups spring mix lettuce
- 2 cups fresh blueberries
- 1 cup blue cheese crumbles
- 1 cup dried cranberries
- ½ cup walnuts chopped
Instructions
- Make Dressing: In a small bowl, add 3 tablespoons extra virgin olive oil, 3 tablespoons balsamic vinegar, ½ teaspoon garlic, ½ teaspoon dijon mustard, a pinch kosher salt and ground black pepperand 4 teaspoons mayo. Whisk to combine. Set aside.
- Prep: Clean grill grates and turn grill temperature up to high heat (450-550℉).
- Grill Steaks: Season both sides of 2 steaks (New York Strip, Ribeye or Filet Mignon) with kosher salt and ground black pepper. Place them directly on the hot grill grates to sear over direct heat for 3-4 minutes. Flip steaks, keeping them over direct heat, and close the lid. Let cook another 3-4 minutes. Use a meat thermometer to check the internal temperature. If they haven't reached your desired internal temperature (see Notes) then move steak to indirect heat (I usually just turn off my middle burner and move the steaks there) until they do reach your desired temperature. Remove from the grill and let the meat rest for 5-10 minutes.
- Assemble Salads: Divide 4 cups spring mix lettuce, 2 cups fresh blueberries, 1 cup blue cheese crumbles, 1 cup dried cranberries, and ½ cup walnuts between bowls. Once the steak has rested, cut into slices or cubes and divide between bowls.
- Serve: Enjoy with the balsamic vinaigrette on top!
Video
Notes
- Internal Temperature: Rare: 120-130 degrees F; Medium - Rare: 130-140 degrees F; Medium: 140-145 degrees F; Medium-Well: 145-155 degrees F; Well: 160 degrees F.
- What type of steak is good for salads? Any cut of steak would work here, personally our favorite will always be a grilled ribeye steak. That being said, this recipe is super flexible so a New York Strip or Filet Mignon would work - even a high-quality round steak would be great!
- No Grill? No problem! Feel free make a cast iron skillet ribeye, a cast iron filet mignon, a sous vide steak, or reverse seared steak.
- More Flavor: consider using our homemade steak marinade or easy steak dry rub to add even more flavor to your grilled steaks!
- Salad Toppings: avocado or red onion would also be really good here! You could also swap out the blue cheese for feta cheese, if you want!
- Dressings: we included a full recipe for our creamy balsamic dressing (which is super easy and delicious), but feel free to swap out for your favorite store-bought balsamic dressing or even a balsamic glaze is also amazing here (that is what is in the hero photos).
Nutrition
Calories: 690kcal | Carbohydrates: 41g | Protein: 33g | Fat: 46g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Cholesterol: 94mg | Sodium: 458mg | Potassium: 648mg | Fiber: 5g | Sugar: 31g | Vitamin A: 4411IU | Vitamin C: 9mg | Calcium: 225mg | Iron: 3mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
