Coconut Free Steak Salad with Blue Cheese and Balsamic Vinaigrette
Total time37 min
Prep time20 min
Cook time12 min
4.9(28)
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb sirloin steak (about 1 inch thick)
- 1 tbsp extra-virgin olive oil
- ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1 small garlic clove, finely minced
- ¼ tsp kosher salt
For the salad
- 4 cups romaine lettuce, roughly chopped
- 2 cups baby arugula
- 1 cup cherry tomatoes, halved
- 1 english cucumber, thinly sliced
- ¼ red onion, very thinly sliced
- ½ cup blue cheese, crumbled
- ¼ cup walnuts, dry-roasted, roughly chopped (optional)
Instructions
- 1
Pat the steak dry with paper towels and rub all over with 1 tbsp olive oil, then season both sides with 1/2 tsp salt and 1/2 tsp black pepper.
- 2
Heat a cast iron skillet or heavy skillet over high heat until a drop of water evaporates on contact, about 2 minutes. Add the steak and sear undisturbed for 4–5 minutes, until a deep brown crust forms on the underside and the steak releases easily from the pan.
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