This delicious Black and Blue Salad is perfect for spring or summer! This balsamic marinated New York Strip and Classic Blue Cheese Salad is perfect for a hearty home dinner, a springtime garden party, or a family BBQ!
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Ingredients:
- Steak: A gorgeous 2 inch New York Strip is perfect for this recipe! The meat takes on the delicious balsamic marinade so well!
- Herbs, Sauces, and Spices for the Marinade: Balsamic vinegar, Dijon mustard, garlic, Montreal steak seasoning, garlic.
- Blue Cheese Dressing: Blue cheese, a great mayonnaise, sour cream (or Greek yogurt for an added protein boost!), fresh lemon juice, and fresh parsley. Salt and pepper to taste and 2 tablespoon of milk to thin the dressing.
- Classic Blue Cheese Salad Ingredients: Green leaf lettuce, pickled red onions, roasted corn, cucumbers, cherry tomatoes, and a few boiled eggs!
Steps to Prepare Steak and Blue Cheese Salad:
Step 1: Marinate the Steak
Combine the ⅓ cup of balsamic vinegar, 1 tablespoon Dijon mustard, 2 cloves of minced garlic, and ¼ cup of Montreal steak seasoning. Whisk to combine and ad in ⅓ cup of olive oil.
Add the steak to a plastic bag and pour the marinade right over the top of the steak. Marinate the steak for at least 2 hours, or up to 24 hours.
Step 2: Prepare the Blue Cheese Dressing
Combine ¼ mayonnaise, ¼ cup sour cream (or Greek yogurt), ⅓ cup blue cheese, 2 teaspoon Worcestershire sauce (optional), the juice of ½ of a lemon (about 2 tbsp), 1 tablespoon fresh parsley.
Using an immersion blender, blend the dressing (it will be pretty thick). Add ½ of the milk (about 1 tbsp) and blend again. If necessary, add in the remaining tablespoon of milk to achieve your desired dressing consistency. Season to taste with salt and pepper.
Store in the fridge until you are ready to plate the salad.
Step 3: Prep the Corn and Grill the Steak
If you're boiling your own eggs, cover 2 eggs with cold water in a small pot, place them over medium-high heat on the stove and bring them to boil. Let them boil for 10 - 12 minutes while you prepare the remaining ingredients. Immerse in an ice bath after the cooking time until it is time to plate the salad.
Wrap 2 ears of corn in aluminum foil along with your desired seasonings. (We enjoy salted butter and black pepper!)
Throw the corn onto the grill and let it cook in the back of the grill while you grill the steak!
Preheat the grill to medium-high heat. With a larger steak, I recommend an internal meat thermometer. This digital/Bluetooth meat thermometer is great!
Sear the steak on the hot side of the grill for 3 - 4 minutes. Flip it, and cook for another 6 - 10 minutes, or until the internal temp reaches 130°. Let the steak rest for 5 - 10 minutes, and do not touch it!
Step 4: Prepare the Remaining Salad Ingredients
To a large bowl, add 4 - 6 cups of chopped lettuce, ½ cup of cherry tomatoes (halved), ½ cup of roasted corn (cut from the husk), ½ cup of sliced cucumbers, `¼ cup of pickled (or fresh) red onion, and 2 peeled and quartered boiled eggs.
Add about 2 tablespoon of the blue cheese dressing to the center of the salad.
Slice the rested steak against the grain and lay it over the top of the dressing. Sprinkle the finished steak with crumbled blue cheese for garnish and serve with additional dressing for guests.
FAQ's:
This salad keeps very well for leftovers! Toss it into an airtight container and enjoy it for 2 - 3 days! The blue cheese dressing will also keep well in a dressing container (air tight) for up to 4 days.
Crispy chicken with bacon is also a great move for a blue cheese salad! You could even marinate it the same way!
If you enjoyed this recipe, you may also like these others from the blog!
- Smoked Salmon Niçoise Salad
- Hot Honey Shrimp Salad
- Brisket and Sweet Pepper Salad with Chipotle Buttermilk Ranch
I hope you enjoyed this Steak and Blue Cheese Salad recipe! If you try it, please rate it and leave a comment below! (That's so helpful for my site!) I'd love to hear about your experience making it! Snap a photo and tag me on Instagram (@atoastedcrumb) so I can repost it to stories!
Black and Blue Salad: Balsamic Steak and Blue Cheese Salad
Ingredients
Balsamic Steak Marinade
- 2 inch New York Strip
- ⅓ cup Balsamic vinegar
- 1 tbsp Dijon mustard
- 2 Garlic cloves minced
- ¼ cup Montreal steak seasoning
Blue Cheese Dressing
- ⅓ cup Blue cheese
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt for an added protein boost!
- 2 teaspoon Worcestershire sauce optional
- 2 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- 2 tablespoon milk (to thin the dressing) divided
Salad Ingredients:
- 4 - 6 cups Green leaf lettuce
- ¼ cup pickled red onions
- ½ cup roasted corn cut from 2 ears
- ½ cup cucumbers
- ½ cup cherry tomatoes halved
- 2 boiled eggs quartered
Instructions
- At least 2.5 hours ahead of serving, combine ⅓ cup of balsamic vinegar, 1 tablespoon Dijon mustard, 2 cloves of minced garlic, and ¼ cup of Montreal steak seasoning. Whisk to combine and add in ⅓ cup of olive oil.
- Place the steak into a plastic bag and pour the marinade right over the top of the steak. Marinate the steak for at least 2 hours, or up to 24 hours.
- Prepare the Blue Cheese dressing by combining ¼ mayonnaise, ¼ cup sour cream (or Greek yogurt), ⅓ cup blue cheese, the juice of ½ of a lemon (about 2 tbsp), 1 tablespoon fresh parsley. Blend and add ½ of the milk (about 1 tbsp) and blend again. If necessary, add in the remaining tablespoon of milk to achieve your desired dressing consistency. Season to taste with salt and pepper. Store until ready to serve.
- If you're boiling your own eggs, cover 2 eggs with cold water in a small pot, place them over medium-high heat on the stove and bring them to boil. Let them boil for 10 - 12 minutes while you prepare the remaining ingredients. Immerse in an ice bath after the cooking time until it is time to plate the salad.
- Wrap 2 ears of corn in aluminum foil along with your desired seasonings. (I recommend salted butter and black pepper!)
- Preheat a grill to medium-high heat and place the corn onto the grill (in the back) and let it cook while you grill the steak!
- Sear the steak on the hot side of the grill for 3 - 4 minutes. Flip it, and cook for another 6 - 10 minutes, or until the internal temp reaches 130°. Remove the steak from the grill and let it rest for 5 - 10 minutes, and do not touch it!
- To a large bowl, add 4 - 6 cups of chopped lettuce, ½ cup of cherry tomatoes (halved), ½ cup of roasted corn (cut from the husk), ½ cup of sliced cucumbers, `¼ cup of pickled (or fresh) red onion, and 2 peeled and quartered boiled eggs.
- Add about 2 tablespoon of the blue cheese dressing to the center of the salad.
- Slice the rested steak against the grain and lay it over the top of the dressing. Sprinkle the finished steak with crumbled blue cheese for garnish and serve with additional dressing for guests.
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