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Romaine lettuce, marinated sliced sirloin steak, blue cheese (or bleu cheese), blackberries, red onion, and sugary spiced pecans combine for our steak salad with blue cheese vinaigrette. If you love blue cheese, this salad will call your name! If you don’t, may we suggest you scroll down to our other suggested recipes section below! "Bleu" is simply the French spelling of blue. Many cheeses and restaurants use "bleu" but we'll just call it blue to keep things simple!
Types of blue cheese
Our steak salad with blue cheese vinaigrette is all about the blue cheese. There are blue cheese crumbles, and there is our oh-so-good blue cheese vinaigrette. Roquefort, Stilton and Gorgonzola are all types of blue cheese. There's also a Danish cheese called Danablu.
Don’t get us wrong, we love a good creamy blue cheese dressing. But there’s something exciting about a blue cheese vinaigrette. This homemade blue cheese dressing and its salad pack lots of flavor. And for us, it's all about the flavor!
How to grill the perfect steak
For the steak, we think a tender cut of meat such as a New York strip steak is the best steak for salad. Mix the marinade, then coat meat and turn it occasionally for 30 minutes. You want the meat at room temperature as it will cook more evenly. Place the steak on a hot grill to sear the outside and seal in the juices. Then cook over medium heat until brown and slightly charred, 4 to 5 minutes. Turn steaks over and continue to grill 5 to 7 minutes for medium (140 degrees F internal temperature).
When grilling the meat, cook it more or less time for well done or rare. You can use our grilling chart above as a guide.
How to make sugared pecans in a frying pan
This steak and blue cheese salad features pan roasted pecans with brown sugar and cayenne pepper. The cayenne pepper is subtle but it gives another dimension to more traditional candied pecans. The pecans are so delicious and so easy you’ll be wondering why you haven’t added them to lots of salads already.
To roast, place the pecans, brown sugar and cayenne pepper in medium hot frying pan on the stove. Stir constantly about 3-4 minutes, or until the sugar begins to melt. Remove pan from heat and pour pecans onto greased foil to cool. Once cool, break them apart or chop and set aside.
How to make blue cheese vinaigrette
Our blue cheese vinaigrette has fresh blue cheese, salt and pepper. We throw these ingredients in a blender with olive oil, white wine vinegar, Dijon mustard and honey. It's a delicious blend! We like to toss the greens, steak, blackberries, red onions and pecans with the vinaigrette dressing. After tossing, we add the blue cheese crumbles.
How to plate salad
If serving individual plates, we suggest you toss just the Romaine and vinaigrette together. Plate the dressed lettuce, then artfully add your toppings. This way you can control the portion sizes and distribution of steak and other ingredients.
Great spring and summer salad
This salad makes a fabulous meal during the warmer Spring and Summer months. What could be better than outdoor grilling combined with fresh ingredients bursting with flavor?! This is a great salad. Period. Can you tell we love it? We hope you’ll give it a try!
We think you'll love these other recipes!
- Palm Heart Salad w/ Tarragon Dijon Vinaigrette
- Lemon Tarragon Pasta Salad
- Sensation Salad
- Homemade Dinner Rolls
- Bleu Cheese Compound Butter
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- ½ cup olive oil
- ½ cup white wine vinegar
- 2 Tablespoons Dijon mustard
- 4 ounces bleu cheese (about 1 cup)
- 2 Tablespoons honey
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound good quality beef steak
- 2 Tablespoons olive oil
- 2 Tablespoons Montreal steak seasoning
- 1 teaspoon soy sauce
For Sugared Pecans
- 1 cup shelled pecan halves
- 2 Tablespoons brown sugar
- ¼ teaspoon cayenne pepper
- 2 romaine hearts, sliced
- ½ medium red onion, thinly sliced
- 8 ounces blackberries (about 2 cups)
- 4 ounces bleu cheese, crumbled
1. Place olive oil, white wine vinegar, Dijon mustard, bleu cheese, honey, salt and pepper in a blender.
2. Puree until well blended. Place in covered jar and refrigerate until ready to use.
For Steak (see steak cooking chart)
1. Mix marinade ingredients in shallow dish or gallon Ziploc bag. Add steak and turn occasionally to coat steak for 30 minutes. Make sure the meat is at room temperature before cooking it.
2. Place steak on hot grill to sear the outside. This will seal in the juices. Then cook over medium heat until brown and slightly charred, 4 to 5 minutes. Turn steaks over and continue to grill 5 to 7 minutes for medium (140 degrees F internal temperature). Cook more or less time for well done or rare.
For Sugared Pecans
1. Place pecans, brown sugar and cayenne pepper in medium hot frying pan on stove.
2. Stir constantly about 3-4 minutes, or until sugar begins to melt.
3. Remove pan from heat and pour pecans onto greased foil to cool. Once cool, break apart or chop and set aside.
Toss Romaine lettuce pieces with vinaigrette.
To assemble choose a method below:
1) On a large platter or in a large shallow bowl, arrange salad in ingredient groups as pictured.
2) Place dressed Romaine in large bowl and add toppings.
3) Individually plate dressed Romaine and add toppings to each.
If you use approximately 3 Tablespoons dressing per person, you will have some dressing left over.
Dressing will keep fresh in refrigerator about 2 weeks.
Serve as a delicious side salad without meat.
Amount Per Serving: Calories: 626Total Fat: 48gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 102mgSodium: 1323mgCarbohydrates: 19gFiber: 4gSugar: 13gProtein: 30g
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