Tuesday, August 28, 2018

Steak and Bleu Salad

As we are closing out this summer, one of our favorite salads is a version of a wedge salad. As many of you know, Saturday is yard day in our home and we spend four to five hours cleaning the garden, pruning, weeding, planting, etc. And I make dinner very early in the morning.

This salad is a wonderfully refreshing dinner and hubby grills the steak right before we eat.

The steak is flavorful and delicious. 

I put the salad dressing and salad together earlier but don’t add the dressing until we are ready to eat. 

Try it, you will love it. 

Steak and Bleu Salad

2 tablespoons whole-grain mustard
3 dashes Worcestershire sauce
1 teaspoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 pound steak 
5 ounces arugula
1 pint cherry tomatoes, halved
3/4 cup chopped celery
2 green onions, chopped
3 ounces blue cheese, crumbled
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil


Heat a grill to high (450° to 550°). Mix mustard, Worcestershire, vinegar, salt, and pepper in a medium bowl. Add steak, tossing to coat.

Grill steak, turning once halfway through, until done the way you like, 6 to 8 minutes for medium. Let rest, covered with foil, 10 minutes before slicing.

Put remaining ingredients in a large bowl and toss gently to combine. Divide salad among 4 plates and serve steak over salad.

Red Wine Vinagrette


1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
Salt and black pepper, to taste
1/2 cup extra-virgin olive oil

Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened.

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