Steak Salad Recipe with Apple and Blue Cheese
350kcal
Method
- Combine the chopped romaine and arugula in a large salad bowl or platter.
- Arrange the sliced steak over the greens.
- Add the avocado, apple matchsticks, and radishes in sections around the steak.
- Top with the tomatoes, red onion, blue cheese, and walnuts, then drizzle with balsamic vinaigrette just before serving.
- Toss the chopped romaine and arugula in a large serving bowl or on a large platter. Top with the grape tomatoes, radishes, red onion, apple, and avocado.
- Arrange the sliced sirloin steak over the salad. Sprinkle with toasted walnuts and crumbled blue cheese.
- Drizzle with Honey Balsamic Vinaigrette just before serving. Toss lightly, or leave untossed and serve the dressing on the side.
Nutrition
Calories 350kcal | Carbohydrates 15g | Protein 30g | Fat 20g | Saturated Fat 8g | Polyunsaturated Fat 2g | Monounsaturated Fat 6g | Cholesterol 80mg | Sodium 300mg | Potassium 800mg | Fiber 5g | Sugar 6g | Vitamin A 500IU | Vitamin C 15mg | Calcium 150mg | Iron 3mg
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
Steak: No matter which cut you choose, cook it to medium-rare (130 to 135 degrees F) or medium (140 to 145 degrees F), then slice it thinly against the grain for the best texture. The steak can be cooked up to a day ahead, then sliced and refrigerated. Let it sit at room temperature for about 15 to 20 minutes before serving.
Salad dressing: The vinaigrette can be made several days in advance and stored in a mason jar in the fridge. Just let it sit out while you prep the salad to take the chill off, then give it a good shake before serving.
Prep the components: The greens, vegetables, and toppings can all be prepped ahead and stored separately in the refrigerator.
Wait to assemble: For the best texture, assemble the salad just before serving and add the dressing at the end.