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Sliced pan-seared steak over a bed of mixed greens with blue cheese and cherry tomatoes

Steak and Blue Cheese Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings
Calories 540 kcal

Ingredients
  

  • 12 ounces top sirloin steak
  • 1 tablespoon olive oil
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper
  • 4 cups mixed baby greens
  • 0.5 cup cherry tomatoes, halved
  • 0.25 cup red onion, thinly sliced
  • 0.25 cup blue cheese crumbles
  • 2 tablespoons balsamic vinegar
  • 0.25 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard

Instructions
 

  • Season the steak surfaces with sea salt and black pepper.
  • Heat one tablespoon of olive oil in a cast-iron skillet over medium-high heat until the oil reaches its smoke point.
  • Sear the steak for 4 minutes per side for medium-rare internal temperature.
  • Transfer the steak to a resting rack and allow it to rest for 5 to 10 minutes to redistribute juices.
  • Prepare the dressing by whisking balsamic vinegar, extra virgin olive oil, and Dijon mustard until a stable emulsion is formed.
  • Arrange mixed greens, tomatoes, and red onions in two large serving bowls.
  • Slice the rested steak against the muscle fibers into 0.25-inch thick strips.
  • Distribute the steak slices over the salad beds.
  • Garnish with blue cheese crumbles and drizzle with the balsamic vinaigrette immediately before service.