Steak Salad with Blue Cheese
One of my very favorite things is a steak salad. A steak salad with blue cheese dressing is even better. Try grilling a steak with some melted blue cheese for a change in taste.
This is a gorgeous salad and tastes great. Homemade dressing is a wonderful addition to the root vegetables and steak.
Ingredients:
Strip Steak:
2 10 ounce strip steaks
1 tbsp kosher salt
3 tbsp olive oil, divided
3 tbsp Worcestershire sauce
3 large garlic cloves, peeled, smashed and chopped
4 sprigs fresh rosemary, leaves removed and crushed
Salad:
2 heads Bibb or Romaine lettuce, remove base, wash lettuce before using
12 ounces purple potatoes and roasted golden beets, cut in equal sized chunks 4 oz. blue cheese
Creamy Blue Cheese Dressing:
¼ cup sour cream
¼ cup The Ojai Cook Lemonaise*
2 tsp Worcestershire sauce
½ medium shallot, finely minced – don’t forget to remove outer skin
2 oz. blue cheese, chunky
2-3 tbsp half and half
Salt and fresh pepper
Directions:
Rub steaks with salt and pepper – make sure to rub on both sides of the steak and leave in refrigerator overnite.
Mix 1 tbsp olive oil, garlic, rosemary and Worcestershire sauce in a bowl that’s big enough for both steaks. Put steaks in the bowl and coat them thoroughly with the mixture. Put in the refridgerator and turn once in awhile.
Take the steaks out of the fridge before ready to cook. You want to let them get to room temperature so that they will cook more evenly.
Preheat the oven to 400.
Get a cast iron skillet, add the rest of the olive oil and set your burner to high. Let the skillet heat thoroughly – this will take around 5 minutes – before you add the steaks. Sear the steaks on both sides – 2 – 3 minutes a side.
When you’re done searing the steaks, put the cast iron skillet in the oven. Roast the steaks for 8 minutes or until a meat thermometer reads 125 degrees – I prefer beef medium rare. Cooking time will differ by ovens and how they are calibrated.
When the steaks are done cooking, remove them from the oven and move to a platter or plate. Cover them with foil and let them rest for a few minutes. Remove foil, let the steak cool a bit before slicing.
Blue Cheese Dressing
Add shallot, Lemonaise, sour cream, and Worcestershire sauce to a bowl and mix. Break up the blue cheese chunks and add into the mixture. I like my blue cheese chunky, so I make bigger chunks.
Mix in the half and half a tablespoon at a time until you get the right consistency. If you like a dressing that is thin, add more half and half. If desired, add salt and pepper.
Now it’s time to make the salad. Divide lettuce on four plates and add a ¼ of the potatoes, blue cheese chunks and beets to each plate.
Divide up the steak and put on salad.
Add blue cheese dressing.
Serve. Add salt and pepper if you wish.
Tips:
Substitute chicken breast for the steak and your salad will still taste great.
If you don’t have Lemonaise, make your own: substitute ¼ mayo and 1 tbsp fresh lemon juice and mix.
If you don’t like creamy blue cheese dressing, make your own italian dressing and add blue cheese chunks to it. You can do with oil and vinegar as well.
