Bavette Steak Salad with Blue Cheese, Griddled Onion and Honey-Balsamic Dressing

This bavette steak salad is the perfect balance of savory, sweet and tangy. Juicy steak is seasoned with a special fry seasoning and seared to perfection, then sliced against the grain and served over a bed of mixed greens with sweet griddled red onion, fresh heirloom tomatoes, crunchy croutons and bold blue cheese crumbles.

The star of the show is the honey-balsamic dressing, made with Dijon mustard, balsamic vinegar and a touch of honey. It ties everything together with a tangy-sweet finish that complements the rich steak and creamy blue cheese. Ready in just 20 minutes, this salad is a quick and satisfying meal that feels gourmet.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 ounce Blue CheeseView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the bavette steak dry with paper towels. Season both sides with half the fry seasoning, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium heat. Add the steak and cook to your desired doneness, 3-6 minutes per side. While the steak cooks, move on to Step 2. Once done, transfer the steak to a cutting board and wipe out the pan.
2. While the steak cooks, wash and dry the produce. Peel the red onion and cut into ¼-inch-thick rounds, keeping the layers intact (don’t worry if they fall apart). Halve the heirloom grape tomatoes lengthwise. In a large bowl, whisk together the Dijon mustard, half the balsamic vinegar, half the honey and 1 tablespoon olive oil. Season with salt and pepper to taste.
3. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add the onion rounds in a single layer and season with salt and pepper. Cook undisturbed until browned on one side, 1-2 minutes. Flip the onion rounds and stir to separate the layers. Continue cooking, stirring occasionally, until tender, 1-2 minutes more. Turn off the heat.
4. To the bowl with the dressing, add the mixed greens, halved tomatoes, croutons, half the blue cheese and half the griddled onion. Toss until everything is evenly coated. Slice the steak against the grain. Divide the salad between plates, top with the sliced steak, remaining blue cheese and as much of the remaining griddled onion as you like. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, sirloin or ribeye. Adjust cooking time based on thickness.

How do I make the dressing if I don't have honey?

You can replace honey with maple syrup or agave nectar for a similar sweetness.

Can I prepare this salad ahead of time?

The salad is best served fresh, but you can prep the components separately. Cook the steak and onion and store them in the fridge. Assemble just before serving.