Steak Salad with Blue Cheese and Balsamic

Total time40 min

Prep time20 min

Cook time15 min

Steak Salad with Blue Cheese and Balsamic

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Ingredients

4 servings

For the steak

1 ½ lb new york strip steak (about 1 inch thick)
1 tbsp olive oil
¾ tsp kosher salt
½ tsp black pepper, freshly ground

For the dressing

3 tbsp balsamic vinegar
1 tsp dijon mustard
1 small garlic clove, finely minced
¼ tsp kosher salt
¼ tsp black pepper
⅓ cup extra-virgin olive oil

For the salad

1 large head romaine lettuce, chopped (about 6 cups)
2 cups baby arugula
1 cup cherry tomatoes, halved
⅓ cup red onion, thinly sliced
4 oz blue cheese, crumbled
¼ cup walnuts, roughly chopped (optional)

Instructions

1
Remove the steak from the refrigerator 20 minutes before cooking. Pat it dry with paper towels, rub all over with 1 tbsp olive oil, and season both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper.
2
Heat a cast iron or heavy skillet over high heat until the surface is smoking, about 2–3 minutes. Add the steak and sear undisturbed for 3–4 minutes, until a deep brown crust forms on the underside and the steak releases easily from the pan.

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