Blue Cheese Steak Salad

Blue Cheese Steak Salad | ericajulson.com

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?

Steak and Eggs for Salad | ericajulson.com

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 Salad Spread | ericajulson.com

Blue Cheese Steak Salad

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 4

Ingredients

  • 2 hearts of romaine lettuce, roughly chopped
  • 1 pint cherry tomatoes, halved
  • 1/2 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

Dressing Ingredients:

  • 1/3 cup mayonnaise watch oil type, if corn or soy sensitive
  • 1/2 cup greek yogurt
  • 2 tablespoons finely minced parsley
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon garlic powder
  • 3 dashes of Worcestershire sauce contains anchovies
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup crumbled blue cheese mounded

Instructions

  • 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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