Romaine lettuce, marinated sliced sirloin, blue cheese, blackberries, red onion and sweet-spiced pecans come together in this Steak Salad with Blue Cheese Vinaigrette. If you enjoy blue cheese, this salad is designed to please. (“Bleu” is the French spelling often used on labels, but we’ll stick with “blue” for simplicity.)
Types of blue cheese
This salad centers on blue cheese—both crumbles and a bright vinaigrette. Classic varieties include Roquefort, Stilton and Gorgonzola; Danablu is another example. While creamy blue cheese dressings are beloved, a blue cheese vinaigrette offers a lighter, tangy alternative that still delivers bold flavor. Our homemade vinaigrette brightens the greens and complements the steak and fruit.
How to grill the perfect steak
For this salad we prefer a tender cut such as New York strip or sirloin. Marinate the steak in the prepared mixture and turn occasionally for about 30 minutes. Let the meat come to room temperature before grilling so it cooks evenly. Place the steak on a very hot grill to sear the outside and lock in juices. Then move to medium heat: cook 4–5 minutes until browned and slightly charred, flip and grill another 5–7 minutes for medium (about 140°F internal). Adjust cooking time for rarer or more well-done steaks.
Use the grilling chart as a guide for doneness and timing based on thickness and preference.
How to make sugared pecans in a frying pan
These pan-roasted pecans are tossed with brown sugar and a pinch of cayenne for subtle warmth. They add crunch and a sweet-spicy note that balances the blue cheese. To prepare, heat a frying pan to medium, add pecans, brown sugar and cayenne, and stir constantly for 3–4 minutes until the sugar melts and coats the nuts. Remove from heat and spread the pecans on parchment paper or greased foil to cool. Once cooled, break or chop them and set aside.
How to make blue cheese vinaigrette
The vinaigrette combines blue cheese, olive oil, white wine vinegar, Dijon mustard, honey, salt and pepper. Blend until smooth and transfer to a covered jar; chill until ready to use. This vinaigrette is tangy, slightly sweet and richly flavored—perfect for tossing with Romaine and finishing the salad.
How to plate the salad
For individual servings, toss only the Romaine with vinaigrette, plate the dressed lettuce, then arrange steak slices, blackberries, red onion, sugared pecans and blue cheese on top. This keeps portioning neat and lets you control how much steak and toppings each plate receives. Alternatively, serve family-style on a large platter with ingredients arranged in groups so guests can help themselves.
Great spring and summer salad
This salad shines in spring and summer when grilling and fresh berries are at their best. It combines savory, sweet and crunchy elements for a satisfying main-course salad or a hearty side. We hope you enjoy making it as much as we do.
Enjoy!
Dianna
Other recipes you might enjoy
- Palm Heart Salad with Tarragon Dijon Vinaigrette
- Lemon Tarragon Pasta Salad
- Sensation Salad
- Homemade Dinner Rolls
- Blue Cheese Compound Butter
Recipe
Steak Salad with Blue Cheese Vinaigrette
Fresh greens with Romaine, sliced steak, blue cheese, blackberries, red onion and sugared pecans, tossed in a blue cheese vinaigrette.
Servings: 6 main dish servings | Prep: 20 minutes | Cook: 12 minutes | Total: 32 minutes
Ingredients
For the Vinaigrette
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 2 Tbsp Dijon mustard
- 4 oz blue cheese (about 1 cup)
- 2 Tbsp honey
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Steak
- 1 lb good-quality beef steak
- 2 Tbsp olive oil
- 2 Tbsp Montreal steak seasoning
- 1 tsp soy sauce
For Sugared Pecans
- 1 cup pecan halves
- 2 Tbsp brown sugar
- 1/4 tsp cayenne pepper
For the Salad
- 2 romaine hearts, sliced
- 1/2 medium red onion, thinly sliced
- 8 oz blackberries (about 2 cups)
- 4 oz blue cheese, crumbled
Instructions
Vinaigrette
- Combine olive oil, white wine vinegar, Dijon, blue cheese, honey, salt and pepper in a blender. Puree until smooth. Store refrigerated until ready to use.
Steak
- Mix the steak ingredients in a shallow dish or large sealable bag. Add the steak and turn occasionally to coat for 30 minutes. Bring to room temperature before cooking.
- Sear the steak on a hot grill to lock in juices. Cook over medium heat until browned and slightly charred, about 4–5 minutes per side, then 5–7 minutes more for medium (140°F). Adjust time for desired doneness.
Sugared Pecans
- In a medium-hot skillet, combine pecans, brown sugar and cayenne. Stir constantly for 3–4 minutes until sugar melts and coats the nuts.
- Pour onto parchment or greased foil to cool. Once cool, break apart or chop and set aside.
Assemble the Salad
- Toss Romaine with vinaigrette.
- Method A: Arrange ingredients in groups on a large platter.
- Method B: Place dressed Romaine in a bowl and add toppings.
- Method C: Plate individually by placing dressed Romaine on each plate and adding toppings.
- Top with crumbled blue cheese just before serving.
Notes
- Using about 3 Tbsp dressing per person will leave some vinaigrette leftover.
- Dressing will keep refrigerated up to two weeks.
- Omit the steak to serve as a flavorful side salad.
Nutrition (per serving)
Calories: 626 kcal | Carbs: 19 g | Protein: 30 g | Fat: 48 g | Saturated Fat: 16 g | Fiber: 4 g | Sugar: 13 g | Sodium: 1323 mg
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