You’ll want to eat this Steak and Blue Cheese Salad all summer long!
Every winter, when we’re just about to lose our minds over snow and gray skies and frigid temperatures, we pack up and escape to Texas to visit the Mr.’s family. Oftentimes, it feels like that trip is the one thing getting us through February. There’s so much to look forward to each year–seeing parents and sibling-in-laws, spending time with our niece and nephews, and, of course, seeing the sun again.
Not surprisingly, my favorite part of the trip is when we gather together for big family dinners. Every night, we crowd around a different table, three high chairs deep, and pass platters, spoon purees, wipe up spills, and catch up on life in the pauses. We always have a range of dishes, with old family favorites and new experiments. I always love it all, but we had a particularly fantastic Steak and Blue Cheese Salad one night at my sister and brother-in-law’s house.
My brother-in-law is one of those cooking whizzes who never uses a recipe and never writes anything down. He just sprinkles and dollops and drizzles and tastes until it’s just right. His creations are always fantastic, but good luck getting the recipe–there isn’t one. But after trying this salad, I knew I had to recreate it–and have a written (or typed) recipe to share and pass on!
This is a pretty simple recipe, but it delivers big on flavor. My brother-in-law’s recipe started with a wedge of iceberg lettuce, but I prefer to use romaine hearts, sliced in half. On top of that goes a simple cherry tomato bruschetta. I like to mix that up early in the morning so the balsamic, oil, garlic, and basil has time to get comfy. On top of the bruschetta is a rich and creamy buttermilk blue cheese dressing to coat the lettuce. And lastly, the crown jewel: a juicy ribeye steak sliced into thin, tender, mouthwatering strips.
I realize this may not seem groundbreaking, but these flavors together are truly something special. Tangy, with the sweet pop of cherry tomatoes and intense savoriness of grilled beef, this salad hits all the right notes. Light and refreshing for a hot summer day, but filling enough for a solid man meal. Save this one for your summer dinner parties or for Father’s Day. Trust me, everyone will want the recipe!
May is National Beef Month and this Steak and Blue Cheese Salad is just one of the many ways we plan to enjoy beef this summer. Along with our favorite bacon cheddar burgers, these flank steak sandwiches will also be making many more appearances. We depend on beef as a source of quality protein, essential nutrients, and iron–all in a 150 calorie package. Here in my home state of Ohio, there are 17,000 beef farming families dedicated to providing excellent care of their animals, protecting the environment for future generations and producing safe, healthy beef. To meet one of these farmers, check out this video, or follow Ohio Beef on Facebook and Twitter.
Steak and Blue Cheese Wedge Salad
For the dressing
- 5 ounces blue cheese crumbles, plus more for topping if desired
- 1/3 cup buttermilk
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 2 teaspoons white wine vinegar
- 1/4 cup chives
- Kosher salt and fresh ground black pepper
For the bruschetta
- 1/4 cup olive oil
- 1 teaspoon minced garlic
- 12 ounces multicolored cherry tomatoes, halved
- 2-3 teaspoons balsamic vinegar
- About 20 basil leaves, sliced into thin sliced
- Salt and pepper to taste
For the steak and salad
- 2 romaine hearts, split in half lengthwise
- 2 1 1/4-1 1/2 inch thick ribeye steaks
- Kosher Salt and Fresh Ground Black Pepper
- 2 Tablespoons butter
For the dressing:
- Mash together the blue cheese and buttermilk with a fork until it begins to look like cottage cheese, leaving some larger chunks. Stir in the sour cream, mayonnaise, vinegar, and chives until smooth. Season to taste with salt and pepper. Store in the refrigerator until ready to use (several hours or overnight is best).
For the bruschetta:
- On the stove top heat the olive oil over medium heat. Add the garlic, and cook until fragrant. Add the oil and garlic to a medium sized mixing bowl. Stir in the cherry tomatoes, balsamic vinegar, and basil. Season with salt and pepper to taste. Refrigerate for at least 30 minutes or several hours to let the flavors marry.
For the steak and salads:
- Preheat the grill to high heat. Allow the steaks to come to room temperature. Season generously with Kosher salt and fresh ground black pepper. Place the steaks on the grill and cook for 4-6 minutes per side for medium or 140 degrees, or longer if desired. Allow the steaks to rest for at least 10 minutes then slice into thin strips.
- Plate the romaine halves on four plates. Top with bruschetta, blue cheese dressing, and sliced steak. Finish with additional blue cheese crumbles, if desired. Enjoy!
This post was developed in partnership with the lovely people at the Ohio Beef Council. As always, all opinions are my own.