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balsamic herb skirt steak salad over romaine lettuce with roasted red onions and crumbled blue cheese

Balsamic Herb Steak Salad Recipe with Blue Cheese


  • Author: amycaseycooks
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

This steak salad with roasted red onions and blue cheese is a delicious entree salad.A homemade balsamic vinaigrette does triple duty as it roasts along with the red onions, marinades the steak and is a vinaigrette for the salad. 


Scale

Ingredients

  • 2 large red onions cut in 1/4 inch slices, about 4 cups
  • 1/2 cup balsamic vinegar
  • 2 garlic cloves (minced)
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons reduced sodium soy sauce
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 cup olive oil
  • 1 skirt steak (about 1 1/2 pounds)
  • about 1/2 cup crumbled blue cheese
  • 8 cups of chopped romaine lettuce

Instructions

  1. Preheat oven to 425 degrees. Place a large rimmed baking sheet in the oven. Place onions in a large bowl. Set aside.
  2. In a mason jar, combine balsamic vinegar, garlic, brown sugar, Dijon mustard, soy sauce, oregano, thyme, basil, salt, pepper, and olive oil. Screw on a tight fitting lid and give the marinade/vinaigrette a good shake. Pour about 1/3 cup of the mixture over the onions and toss to coat.
  3. Spread onions on the preheated baking sheet. Roast onions in oven for 25 – 30 minutes or until the onions are soft and slightly browned. Remove from oven and set aside.
  4. While the onions are roasting, place the steak in a resealable bag and add 1/2 cup of the marinade/vinaigrette. Seal bag and marinate at room temperature for 15 minutes. Preheat a grill or grille pan to high heat.
  5. Remove the steak from the bag and discard the marinade. Place on the hot grill and cook without moving for 3 minutes for medium rare and 4 minutes for medium. Flip the steak over and grill for an additional 3 to 4 minutes. The internal temperature of the steak should be about 120 to 125 degrees.
  6. Remove steak from grill and cover with loosely foil for 5 minutes.
  7. After the steak rests, slice it into 4 inch sections with the grain of the meat. Slice each section against the grain into 1/4 inch slices. This insures that the meat will be tender.
  8. To assemble the salads, place about 2 cups of the romaine on each of 4 large plates. Top with the sliced steak, roasted red onions, blue cheese and a drizzle of remaining balsamic herb vinaigrette.

Notes

Store any remaining vinaigrette in the refrigerator for up to 7 days.

  • Category: entree
  • Method: grill
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 632
  • Sugar: 9.1 g
  • Sodium: 1303 mg
  • Fat: 39.3 g
  • Saturated Fat: 12.1 g
  • Unsaturated Fat: ~
  • Trans Fat: ~
  • Carbohydrates: 17.2 g
  • Fiber: 2.7 g
  • Protein: 51.1 g
  • Cholesterol: 113 mg

Keywords: steak salad, steak salad with blue cheese, dinner, entree salad

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