Barley Free Steak Salad with Blue Cheese and Balsamic
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Learn more →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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