This grilled steak salad is drizzled with blue cheese vinaigrette and loaded with tons of satisfying ingredients. Avocado! Pickled red onion! Pepitas! It’s a weeknight go-to that we love so much.
Dinner tonight is going to be gooooood.
This salad is one of our go-do weeknight recipes. I make it when I have all the ingredients. I make it when I have leftover steak from another recipe or an abundance of blue cheese or pickled onions. Basically, it’s the recipe I make when we want steak salads!
Sometimes I might make fries on the side too. That’s neither here nor there.
(EXCEPT TRY IT!)
When we make salads for dinner, it’s always my goal to make sure they taste restaurant-worthy. You know? Like how salads taste so amazing in restaurants but then you try to make them at home and you’re just… disappointed?
I usually start with a base like my house salad and go from there. I may take bits and pieces of what I love from my house salads, ultimately ending up with a base that suits the protein that I’m going to put on top.
There are also must haves for me: lots of seasoning, tons of texture and crunch. Those are non-negotiables in my salads!
We probably do chicken salads the most often. Or even leftover burger salads. But when we want a good steak-salad, this is how I do it.
First, the most important part.
This blue cheese vinaigrette is a sneak peek of one of the recipes in Everyday Dinners and it is a DREAM. If you love blue cheese AND love briney, tangy vinaigrettes, you will love it.
Our local grocery store used to have a blue cheese vinaigrette that I loved. When I was no longer able to find it, I decided to create my own and then throw the recipe in Everyday Dinners. I make it ALL the time. The recipe is part of the sauces and dressings chapter (which is pure GOLD!) but it goes on the grilled steakhouse salad in the book. The flavor combo is just out of this world.
The vinaigrette is a way to bring the blue cheese flavor to the steak without coating it in it. The blue cheese also “marinates” as it sits in the dressing, which is pretty fantastic too.
For the steaks, our favorite are filets (of course!) but occasionally I’ll do strip steaks too. Just lots of salt and pepper, high heat on the grill and a good rest before slicing. They are perfect that way.
The rest of the salad is fairly basic. (more…)
The post Our Go-To Weeknight Steak Salad with Blue Cheese Vinaigrette. appeared first on How Sweet Eats.