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overhead shot of four steak salads with pickled red onions and bleu cheese as well as campari tomatoes, avocado chunks and homemade balsamic vinaigrette

Steak Salad with Pickled Red Onions & Bleu Cheese

  • Author: Stacey
  • Prep Time: 20 minutes
  • Cook Time: 7 minutes
  • Total Time: 27 minutes
  • Yield: 4 salads 1x

Description

When spring and summer hit, I am all about steak salad with pickled red onions and bleu cheese. A fantastic, healthier meal option for brunch, lunch or dinner.

Ingredients

Units Scale
  • 4 Campari tomatoes, quartered
  • 2 Petite New York sirloin steaks (.85 to 1 pound each and about 3/4” to 1” thickness)
  • Salt and pepper to season the steak (a light dusting on both sides)
  • 1 large head of Romaine lettuce, chopped
  • 3/4 cup of Bobby Flay's Pickled Red Onions, more if you want
  • 1 teaspoon or so of Canola oil for pan (Vegetable oil ok too)
  • 1 5-ounce container of crumbled bleu cheese
  • 2 avocados, chopped

For the Balsamic Vinaigrette (makes ¾ cup):

  • 1/2 clove of garlic, finely diced
  • 1/2 cup of olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Salt and pepper to taste (just a pinch here)
  • Small sprig of rosemary (optional)

Instructions

  1. Start by making a quick and easy balsamic vinaigrette. In a small bowl or mason jar add the following ingredients: finely diced garlic, olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper. If you’re using the optional sprig of rosemary add that too. Put the lid on jar and shake it. If using a bowl, whisk until well combined. Set aside for later. 
  2. Quarter the Campari tomatoes. I used Campari because they were on sale. You can use any kind of tomato (see note#1). 
  3. Put your steaks on a cutting board or sheet pan and season with salt and pepper. A light dusting of each on both sides of the steak. Also, sprinkle a little salt around the edges too. Set aside a few minutes. My video shows this well. 
  4. Chop one large head of Romaine lettuce into bite-sized pieces of lettuce and put in a large mixing bowl. 
  5. The pickled red onions. As stated above – make these the day before and take them out of the refrigerator so they are ready to go when you assemble your salads. 
  6. Use one pan for each steak (see note#2 for specifics). Put a splash of neutral oil in each pan and heat on medium. Place steaks in the pans and let cook for 4 minutes on medium/high. I did press on the steaks with a fork (once, not continuously) just to ensure all the steak was touching the pan on the bottom. 
  7. After 4 minutes, turn the steaks and cook about 3 more minutes for medium rare-to-medium (mine were more towards medium because I like it that way). Cook slightly less when you turn the steaks if you want it more rare. 
  8. Once cooked to your liking, transfer steaks to a plate or sheet pan that has a lip. As the steaks rest they will produce juice and you can use that to pour back onto the steak strips once you slice them. 
  9. While the steaks are resting you can finish the prep. Steaks should rest at least 5 minutes and ideally 10 minutes. 
  10. Cut your avocados into chunks. It’s best to do this right before serving. I also lightly salt my avocado – just a light sprinkling of salt here. 
  11. Shake the balsamic vinaigrette and pour some into the large bowl of chopped Romaine lettuce. I like to use just enough to lightly coat the lettuce. Mix well with your kitchen tongs. You’ll have extra dressing for use another time. Yay! 
  12. Plan your timing and when the steaks have rested, slice them into strips. I portioned mine out on a sheet pan. Fours steaks means about half a steak per person. You can pour some of the juices on the steak after you’ve sliced it if you want. 
  13. ASSEMBLE THE SALADS: Divide lettuce into four bowls or plates, add four tomato chunks per bowl, the pickled red onions, steak slices, bleu cheese and avocado.

Equipment

Notes

  1. Campari tomatoes are small so I was able to quarter them and put four pieces in each salad. If you are using a larger tomato you may not need four tomatoes – maybe just two. You are smart and will figure it out.
  2.  I used one cast iron skillet and one Teflon pan for this so you could see that either way you can get a great crust on your steak. The cast iron skillet will take a little longer to heat up though. Here’s the breakdown. CAST IRON SKILLET: Let the pan heat on medium heat for a few minutes – in the last minute add a splash of canola or vegetable oil and spread around pan. Add steak and turn heat to medium/high. TEFLON PAN: Heat the pan on medium heat with oil in it for a couple of minutes, then turn to medium-high heat and add the steak.
  3. You can make Bobby Flay’s Pickled Red Onions the day before or the week before if you like. They will last about three weeks total in the fridge.

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Find it online: https://eatthebite.com/steak-salad-with-pickled-red-onions-bleu-cheese/