Mmmm I love this salad.
It's so decadent & awesome & makes you feel fancy.
Steak just always does that to me.
But fancy doesn't always mean difficult!
In fact, this recipe doesn't take any special culinary skills. Just chop a bunch of veggies & lay them out in pretty bowls, broil some ribeye steaks, hardboil some eggs, shake together some salad dressing ingredients, & make yourself a salad!
How gorgeous are these proteins?
This is the type of salad that's fun to eat out of a gigantic bowl.
Just plop everything you desire in your bowl, drizzle with dressing, and toss to coat. By using a gigantic bowl, you don't have to worry about everything falling out over the sides. Winning!
I love how everyone can make their own salad exactly how they like it. This sure solves picky-eater problems!
I serve this salad with creamy homemade blue cheese dressing.
But if you want to get even MORE fancy, you could totally put out a variety of dressings that satisfy the whole family.
I try to eat giant salads for dinner at least once a week.
It's a fabulous way to clean out the fridge & use up scraps of extra veggies, beans, nuts & seeds, dried fruit, and proteins.
Plus, it's an easy and delicious way to eat a bunch of veggies.
I've included some of my favorite salad vegetables in this recipe, but feel free to get creative & add your own beloved salad mix-ins.
Here's the spread, in all its glory:
Blue Cheese Steak SaladPrint
- 2 hearts of romaine lettuce, roughly chopped
- 1 pint cherry tomatoes, halved
- ½ red onion, halved, and thinly sliced
- 1 bunch of radishes, thinly sliced
- 1 orange bell pepper, halved, seeded, and thinly sliced
- 4 stalks of celery, thinly sliced
- 1 bunch of scallions, sliced
- 1 cucumber, halved and thinly sliced
- 2 large boneless ribeye steaks, roughly 1.25-1.5 lbs
- kosher salt and fresh cracked pepper
- 6 large eggs
- optional: croutons
- ⅓ cup mayonnaise, watch oil type, if corn or soy sensitive
- ½ cup greek yogurt
- 2 tablespoons finely minced parsley
- 1 tablespoon red wine vinegar
- ½ teaspoon garlic powder
- 3 dashes of Worcestershire sauce, contains anchovies
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup crumbled blue cheese, mounded
- Place all of the prepped vegetables in small bowls & set aside so each person can prepare their own salads later.
- Bring a saucepan of water to a boil & reduce the heat so the water is barely simmering. Use a large spoon to carefully add the eggs to the pot, and let simmer for 1 minute. Turn off the heat, place the lid on the pot, and let rest for 10-12 minutes undisturbed. Remove the eggs from the pot and rinse under cool water. Place in the fridge to further cool.
- Preheat the broiler on high. Season the steaks liberally on both sides with kosher salt and ground black pepper. Place the steaks in the broiler and broil on high for 5 minutes on the first side, and 3 minutes on the second side for medium doneness. (Note: the temperature of oven broilers can vary significantly! This cook time was accurate for my old stove with a broiler section on the bottom of the oven).
- Remove the steak to a plate, tent with foil, and let rest for at least 5 minutes.
- Place all of the dressing ingredients in a mason jar. Screw the lid on tightly and shake with all your might! (If you don’t have a mason jar, just whisk the ingredients in a bowl). Add a splash of water if you want your dressing to be a little thinner.
- Remove the hardboiled eggs from the fridge, peel, and slice crosswise.
- Slice the steak against the grain into thin slices and set aside.
- Have each person grab a bowl and create their own salad from all of the wonderful fixings. Top with homemade blue cheese dressing and enjoy!
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