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plated steak salad with sliced apples, blue cheese, and walnuts on romaine lettuce

Steak Salad with Blue Cheese, Apple, and Honey Balsamic Vinaigrette

Author: Valerie Brunmeier
540kcal
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Prep 20 minutes
Cook 10 minutes
Total 30 minutes
This Steak Salad recipe is hearty but fresh, with crisp romaine, peppery arugula, and thinly sliced apple adding balance to savory steak and tangy blue cheese. A drizzle of balsamic vinaigrette ties everything together with just the right touch of sweetness.
Course Salad
Cuisine American

Ingredients

  • - 1smallartisan romaine heart, well chopped
  • - 2generous handfulsarugula
  • - 6 to 8grape tomatoes, halved
  • - 3radishes, thinly sliced
  • - Red onion, very thinly sliced, to taste
  • - 1/2mediumred apple, unpeeled, cut into thin matchsticks (directions below)
  • - 1teaspoonlemon juice, to keep the apple from browning
  • - 1largeavocado, sliced
  • - 1pound[top sirloin steak], cooked and sliced against the grain
  • - 1/4 to 1/3cuptoasted chopped walnuts
  • - 1/4 to 1/3cupcrumbled blue cheese
  • - 1/2cup[Honey Balsamic Vinaigrette]

Method

  1. 1. Combine the chopped romaine and arugula in a large salad bowl or platter.
  2. 2. Arrange the sliced steak over the greens.
  3. 3. Add the avocado, apple matchsticks, and radishes in sections around the steak.
  4. 4. Top with the tomatoes, red onion, blue cheese, and walnuts, then drizzle with balsamic vinaigrette just before serving.
  5. - 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.
  6. - Arrange the sliced sirloin steak over the salad. Sprinkle with toasted walnuts and crumbled blue cheese.
  7. - Drizzle with Honey Balsamic Vinaigrette just before serving. Toss lightly, or leave untossed and serve the dressing on the side.

Nutrition

Calories 540kcal | Carbohydrates 16g | Protein 32g | Fat 40g | Saturated Fat 7g | Polyunsaturated Fat 5g | Monounsaturated Fat 10g | Cholesterol 73mg | Sodium 511mg | Potassium 949mg | Fiber 6g | Sugar 9g | Vitamin A 3181IU | Vitamin C 15mg | Calcium 127mg | Iron 4mg

Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!

Notes

For the apple matchsticks
1. Stand the unpeeled apple upright and slice off the four “cheeks” around the core – top-to-bottom cuts that give you flat, seedless pieces.
2. Lay each piece flat and slice it into thin planks. Stack a few planks and cut them into thin matchsticks.
3. Place the matchsticks in a small bowl and toss with lemon juice to prevent browning. Refrigerate if not assembling the salad immediately. Can refrigerate for up to an hour or two.
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.

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