Craving a delicious and satisfying meal without the hassle of a complicated recipe? Look no further than the mouthwatering Weeknight Steak Salad with Blue Cheese Vinaigrette. This delectable salad combines perfectly grilled steak, crisp spring greens, juicy cherry tomatoes, refreshing cucumbers, zesty red onions, smooth avocado, and crunchy roasted pepitas. The star of the show, however, is the homemade blue cheese vinaigrette, boasting flavors of white wine vinegar, garlic, chives, fresh dill, honey, Dijon mustard, olive oil, and crumbled blue cheese. Seasoned with salt and pepper, the steak is grilled to perfection and sliced, before being gently placed atop the vibrant salad. To add the finishing touch, the salad is adorned with pepitas and drizzled generously with the luscious blue cheese vinaigrette. Prepare to indulge in a dish that is not only delicious but also quick and easy to make, making it the perfect solution for a busy weeknight dinner.
Ingredients
Grilled Steak
For this weeknight steak salad recipe, you will need a juicy and tender grilled steak. Choose your favorite cut of steak, such as ribeye or striploin, for the best results. Season the steak with salt and pepper to enhance its flavor.
Spring Greens
To add freshness and crunch to your salad, use a combination of spring greens. Look for a mix that includes baby lettuces, arugula, and spinach. These greens will provide a wonderful base for the other ingredients.
Cherry Tomatoes
Cherry tomatoes are a vibrant and sweet addition to the salad. Cut them in half to release their juices and liven up the flavors.
Cucumbers
Cucumbers add a refreshing and cooling element to the salad. Slice them into thin rounds for easy eating.
Red Onions
Red onions give the salad a sharp and slightly spicy flavor. Thinly slice them to distribute their taste throughout the dish.
Avocado
Avocado adds a creamy and buttery texture to the salad. Slice it into chunks or cubes and gently toss with the other ingredients to prevent it from turning mushy.
Roasted Pepitas
Pepitas are pumpkin seeds that have been roasted to perfection. They add a delightful crunch and nuttiness to the salad. You can roast them yourself or find them pre-roasted at your local grocery store.
White Wine Vinegar
White wine vinegar is the tangy and acidic component of the blue cheese vinaigrette. Its bright flavor balances out the richness of the cheese.
Garlic
Garlic adds a savory and aromatic note to the vinaigrette. Mince it finely to ensure it is evenly distributed throughout the dressing.
Chives
Chives provide a mild onion flavor and a pop of green color to the vinaigrette. Chop them finely for easy incorporation.
Fresh Dill
Fresh dill adds a fragrant and slightly sweet taste to the vinaigrette. Finely chop the dill to release its full aroma.
Honey
Honey adds a touch of sweetness to balance out the acidity of the vinaigrette. Use a high-quality honey for the best flavor.
Dijon Mustard
Dijon mustard gives the vinaigrette a tangy and slightly spicy kick. Its creaminess helps emulsify the dressing.
Olive Oil
Olive oil serves as the base of the vinaigrette, adding richness and a velvety texture. Use extra-virgin olive oil for the best taste.
Crumbled Blue Cheese
Blue cheese is the star ingredient of the vinaigrette, providing a creamy and tangy flavor. Crumble the cheese into small pieces and fold it into the dressing for a velvety finish.
Preparation
Seasoning and Grilling the Steak
Preheat your grill to medium-high heat. Season both sides of the steak generously with salt and pepper. Allow the steak to sit at room temperature for about 30 minutes to fully absorb the flavors. Grill the steak for about 4-6 minutes per side, or until it reaches your desired level of doneness. Once cooked, remove the steak from the grill and let it rest for 10 minutes before slicing it into thin strips.
Preparing the Blue Cheese Vinaigrette
In a medium bowl, combine the white wine vinegar, minced garlic, chopped chives, finely chopped dill, honey, Dijon mustard, and a pinch of salt and pepper. Whisk the ingredients together until well combined. Slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing. Once the dressing has come together, fold in the crumbled blue cheese, leaving some larger chunks for added texture.
Assembling the Salad
In a large salad bowl, combine the spring greens, halved cherry tomatoes, sliced cucumbers, and thinly sliced red onions. Toss the ingredients together gently to evenly distribute the flavors. Add the avocado chunks and sliced grilled steak on top of the greens. Sprinkle the roasted pepitas over the salad for a final touch of crunch. Drizzle the blue cheese vinaigrette over the salad and toss everything together until well coated.
Step by Step Instructions
Grilling the Steak
- Preheat the grill to medium-high heat.
- Season both sides of the steak generously with salt and pepper.
- Let the steak sit at room temperature for 30 minutes to absorb the flavors.
- Grill the steak for 4-6 minutes per side, or until desired doneness.
- Remove the steak from the grill and let it rest for 10 minutes.
- Slice the steak into thin strips.
Preparing the Blue Cheese Vinaigrette
- In a medium bowl, combine the white wine vinegar, minced garlic, chopped chives, chopped dill, honey, Dijon mustard, and a pinch of salt and pepper.
- Whisk the ingredients together until well combined.
- Slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing.
- Fold in the crumbled blue cheese, leaving some larger chunks for added texture.
Assembling the Salad
- In a large salad bowl, combine the spring greens, halved cherry tomatoes, sliced cucumbers, and thinly sliced red onions.
- Gently toss the ingredients together to evenly distribute the flavors.
- Add the avocado chunks and sliced grilled steak on top of the greens.
- Sprinkle the roasted pepitas over the salad for added crunch.
- Drizzle the blue cheese vinaigrette over the salad and toss everything together until well coated.
Tips and Variations
Choosing the Steak Cut
- For a tender and well-marbled steak, choose cuts like ribeye or striploin.
- If you prefer a leaner option, go for cuts like sirloin or flank steak.
- Adjust the grilling time based on the thickness of your steak and your desired level of doneness.
Roasting your Pepitas
- To roast pepitas at home, preheat your oven to 350°F (175°C).
- Toss the raw pepitas with a little olive oil and season with salt to taste.
- Spread the pepitas in a single layer on a baking sheet.
- Roast for 8-10 minutes, or until golden brown and crispy.
- Allow the roasted pepitas to cool completely before adding them to your salad.
Adding Additional Ingredients
- Feel free to customize your steak salad with additional ingredients to suit your taste.
- Some delicious additions could be crumbled bacon, sliced bell peppers, shredded carrots, or even grilled corn.
FAQs
Can I use a different type of cheese for the vinaigrette?
While blue cheese adds a distinctive flavor to the vinaigrette, you can certainly experiment with other cheeses. Creamy varieties like feta or goat cheese can be excellent substitutes and will still provide a tangy and rich element to the dressing.
Is there a substitute for the white wine vinegar?
If you don’t have white wine vinegar on hand, you can use apple cider vinegar or champagne vinegar as alternatives. These vinegars will still give the vinaigrette a pleasant acidity and tartness.
Can I make this salad ahead of time?
While it’s best to assemble the salad just before serving to ensure freshness and crispness, you can prepare the ingredients ahead of time. Slice the steak, chop the vegetables, and whisk the dressing separately. Store each component in airtight containers in the refrigerator. When ready to serve, toss everything together and enjoy the delicious flavors.
Conclusion
This weeknight steak salad with blue cheese vinaigrette is a perfect combination of flavors and textures. The grilled steak adds a hearty and smoky element, while the spring greens, cherry tomatoes, cucumbers, red onions, and avocado provide freshness and crunch. The blue cheese vinaigrette takes the salad to another level with its tangy and creamy taste. Don’t forget to sprinkle the roasted pepitas on top for that extra crunch. Whether you’re looking for a quick and satisfying weeknight dinner or a crowd-pleasing dish for a summer BBQ, this salad is sure to impress. Enjoy!
