Steak Salad with Tomatoes, Red Onion and Blue Cheese
In short: Seared sirloin steak sliced over crisp leaves, cherry tomatoes and red onion with crumbled blue cheese and a sharp mustard vinaigrette. It takes about 32 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 12 min
- Resting
- 10 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 370 kcal
A steak salad is an easy way to make a small amount of good beef go a long way. The steaks are seared hard and rested before slicing across the grain, then fanned over crisp leaves, sweet tomatoes and red onion. Blue cheese adds a sharp, creamy contrast, and a mustard dressing cuts through the richness. It is a quick dinner that also suits casual entertaining, and the steak can be cooked ahead and served at room temperature.
Instructions
- Take the steaks out of the fridge 30 minutes before cooking. Pat them dry and season both sides with the salt and pepper.
- Shake the olive oil, vinegar, mustard, garlic and salt for the dressing together in a small jar until creamy.
- Heat a heavy skillet over high heat until very hot. Add the tablespoon of oil and lay in the steaks. Cook for 4 to 5 minutes per side, turning once, until the center reaches 63°C (145°F) on an instant-read thermometer.
- Move the steaks to a board and rest them for 10 minutes, loosely covered with foil. Slice thinly across the grain.
- Toss the salad leaves, tomatoes and red onion with two thirds of the dressing and divide among four plates.
- Lay the steak slices over the salad, scatter over the blue cheese and drizzle with the rest of the dressing and any juices from the board.
Tips
- Thinner steaks cook faster. For steaks 2 cm (3/4 inch) thick, 3 to 4 minutes per side is usually enough, but check with a thermometer.
- If you do not like blue cheese, use shaved Parmesan or crumbled feta. Leftover roast beef also works well.
Questions and answers
What cut of steak is best for steak salad?
Sirloin, rump, flank and skirt all work well. They have plenty of flavor and are best sliced thinly across the grain.
Can I cook the steak ahead of time?
Yes. Cook it up to a day ahead, chill it, and let it sit at room temperature for 20 minutes before slicing. Cold steak also works on the salad.
Can I use leftover steak?
Yes. Slice it thinly, let it come to room temperature and add it to the salad. Cooked steak keeps for up to 3 days in the fridge.
How long does it take to make Steak Salad with Tomatoes, Red Onion and Blue Cheese?
About 32 min in total: 20 min of preparation and 12 min of cooking.
How many calories are in Steak Salad with Tomatoes, Red Onion and Blue Cheese?
About 370 kcal per serving, with 32 g of protein, 5 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 5 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 635 mg |
Estimated values, calculated from the ingredients.
