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Grilled Steak Salad With Blue Cheese - A Fresh, Hearty Weeknight Favorite

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Steak: 1 to 1.25 pounds flank steak, skirt steak, or sirloin
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, for a subtle smoky kick)
  • For the Salad: 6 cups mixed greens (such as romaine, arugula, and baby spinach)
  • 1 cup cherry or grape tomatoes, halved
  • 1 small English cucumber, thinly sliced
  • 1/2 small red onion, very thinly sliced
  • 1 ripe avocado, sliced or cubed
  • 1/3 to 1/2 cup crumbled blue cheese (Gorgonzola, Roquefort, or your favorite)
  • 1/4 cup toasted walnuts or pecans (optional, for crunch)
  • For the Dressing: 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, finely minced
  • Pinch of salt and black pepper, to taste

Method
 

  1. Pat the steak dry: Use paper towels to remove surface moisture. This helps you get a better sear and crust on the grill or in a pan.
  2. Season the steak: Rub with olive oil, then sprinkle evenly with salt, pepper, garlic powder, and smoked paprika. Let it sit at room temperature for 20–30 minutes while you prep the salad.
  3. Preheat your grill or pan: Heat a gas grill to medium-high or use a cast-iron skillet over medium-high heat. You want it hot enough that the steak sizzles the moment it hits the surface.
  4. Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon, honey, garlic, salt, and pepper. Taste and adjust acidity or sweetness as needed.
  5. Prep the salad base: In a large bowl, add mixed greens, tomatoes, cucumber, and red onion. Set aside the avocado, blue cheese, and nuts for topping just before serving.
  6. Grill the steak: Cook 3–5 minutes per side for medium-rare, depending on thickness. Aim for an internal temperature of 130–135°F (54–57°C) for medium-rare or 135–145°F (57–63°C) for medium.
  7. Rest the steak: Transfer to a cutting board and rest 5–10 minutes. This keeps the juices from spilling out when you slice.
  8. Toss the greens lightly: Drizzle about half the dressing over the salad base and toss gently until just coated. You want the greens glossy, not soggy.
  9. Slice the steak: Cut thin slices against the grain for tenderness. If using flank or skirt, this is especially important.
  10. Assemble: Top the dressed greens with steak slices, avocado, crumbled blue cheese, and nuts. Spoon over a bit more dressing to finish. Serve right away.