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Steak Salad with Grilled Onion, Cherry Tomatoes, and Blue Cheese Recipe

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4.2 from 64 reviews

This hearty and flavorful Steak Salad combines perfectly grilled flank steak with charred red onions, fresh cherry tomatoes, and a vibrant mix of greens, all tossed in a tangy balsamic-Dijon dressing and topped with crumbled blue cheese. It’s a satisfying meal full of textures and balanced flavors, ideal for a nutritious lunch or dinner.

  • Total Time: 56 minutes
  • Yield: 4 servings

Ingredients

Steak and Marinade

  • 1 1/4 pounds flank steak (skirt steak or hanger steak)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil

Vegetables

  • 1 large red onion
  • 1 pint cherry tomatoes
  • 3 cups mixed greens (chopped romaine, spinach, or lettuces of choice)
  • 3 cups arugula

Dressing

  • 1/4 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3/4 teaspoon kosher salt (plus additional to taste)
  • 1/8 teaspoon ground black pepper (plus additional to taste)

Additional

  • 4 ounces crumbled blue cheese (such as gorgonzola), divided
  • Extra virgin olive oil (for grilling the onion)

Instructions

  1. Marinate the steak: Pat the steak dry with paper towels, then place it in a large zip-top bag or bowl with kosher salt, black pepper, balsamic vinegar, and extra-virgin olive oil. Seal the bag, removing excess air, and turn to coat the steak evenly. Let it marinate at room temperature for 30 minutes, or refrigerate overnight for deeper flavor.
  2. Prepare vegetables: Slice the red onion into 1/2-inch thick rings and brush both sides lightly with extra-virgin olive oil. Halve the cherry tomatoes.
  3. Make the dressing: In a medium bowl or large measuring cup, whisk together balsamic vinegar, extra-virgin olive oil, Dijon mustard, honey, kosher salt, and ground black pepper until smooth and emulsified.
  4. Grill steak and onions: Preheat a grill to medium-high heat (425–450°F) or prepare the oven broiler with a foil-lined rimmed baking pan. Remove the steak from the marinade, letting any excess drip off. Grill or broil the steak and onion rings for 3 to 4 minutes per side until the steak reaches about 130°F for medium-rare and the onions have a nice char. If a more well-done steak is preferred, cook an additional 1 to 2 minutes but expect firmer texture.
  5. Rest steak: Transfer the steak to a cutting board and allow it to rest for at least 5 minutes to retain juices.
  6. Assemble salad base: In a large bowl, combine mixed greens, arugula, halved cherry tomatoes, half of the crumbled blue cheese, and grilled onion rings (separate rings as you add).
  7. Toss salad: Drizzle the prepared dressing over the greens mixture just enough to moisten, then toss gently to coat everything evenly. Portion the salad onto individual plates or a large sharing platter.
  8. Slice steak and serve: Thinly slice the rested steak against the grain into approximately 1/4-inch wide strips. Arrange the steak slices on top or alongside the salad and sprinkle with the remaining blue cheese. Serve immediately and enjoy.

Notes

  • Marinating the steak overnight enhances flavor and tenderness, but 30 minutes is sufficient if short on time.
  • Use an instant-read thermometer to ensure perfect medium-rare doneness for juicy steak.
  • Extra-virgin olive oil brushed on the onions prevents sticking and encourages caramelization during grilling.
  • If grilling is unavailable, the broiler method works just as well for cooking both steak and onions.
  • Adjust seasoning in the dressing to suit your taste preferences, adding more honey for sweetness or mustard for tang.
  • For a gluten-free version, ensure all ingredients, especially mustard and balsamic vinegar, are labeled gluten-free.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Find it online: https://allyumcooks.com/steak-salad-with-grilled-onion-cherry-tomatoes-and-blue-cheese-recipe/