Balsamic Herb Steak Salad Recipe with Blue Cheese

A serving of steak salad with roasted onions and blue cheese.

5 from 1 vote

Balsamic Herb Steak Salad Recipe with Blue Cheese

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.

Prep Time10

Cook Time30

Total Time40

Course: entree

Cuisine: American

Keyword: best steak salad recipe, grilled steak salad recipe, steak salad, steak salad balsamic vinaigrette, steak salad blue cheese, steak salad ingredients

Servings:

Calories: 632kcal

Author: Amy Casey

Equipment

cast iron skillet
chef knife
cutting boards
grill pan
mason jar
Weber grill

Ingredients

Balsamic vinaigrette

1 cup extra virgin olive oil
½ 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
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon kosher salt
½ teaspoon pepper

Steak salad

2 large red onions cut in ¼ inch slices about 4 cups
1 skirt steak about 1 ½ pounds
½ cup crumbled blue cheese
8 cups of chopped romaine lettuce

Instructions

Prep: Preheat oven to 425 degrees. Place a large rimmed baking sheet in the oven.
Make the marinade/vinaigrette: In a mason jar, combine extra virgin olive oil, balsamic vinegar, garlic, brown sugar, Dijon mustard, soy sauce, oregano, thyme, basil, salt, and pepper. Screw on a tight fitting lid and give the marinade/vinaigrette a good shake.
Roast the onions: Place onions in a large bowl. Pour about ⅓ cup of the balsamic mixture over the onions and toss to coat. 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.
Marinate the steak: While the onions are roasting, place the steak in a resealable bag and add ½ cup of the marinade/vinaigrette. Seal bag and marinate at room temperature for 15 minutes. Preheat a grill or grill pan to high heat.
Grill the steak: 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 3-4 minutes. The internal temperature of the steak should be about 120 to 125 degrees F. Remove steak from grill and cover with loosely foil for 5 minutes.
Slice the steak: After the steak rests, slice it into 4 inch sections with the grain of the meat. Slice each section against the grain into ¼ inch slices. This insures that the meat will be tender.
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

Ways to cook skirt steak

Grill ~ Use either an indoor grill pan or outdoor grill. Preheat the pan or grill to high heat. Grill for 3 to 4 minutes per side or until the internal temperature is 125 degrees F for medium rare.

Sear ~ Use a cast iron skillet or heavy sauté pan. Heat the pan over medium high heat. Sear the skirt steak for 3 to 4 minutes per side or until the internal temperature is 125 degrees F for medium rare.

Broil ~ Heat the broiler. Place the steak on a foil lined pan. Broil for 3 minutes. Flip the steak over and broil for 3-4 minutes or until the internal temperature is 125 degrees F for medium rare.

Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

Nutrition