Hearty Steak Salad with Blue Cheese, Heirloom Tomatoes &Amp; Honey-Balsamic Dressing

This steak salad is a complete meal in a bowl: tender, seasoned steak, sweet caramelized onions, juicy heirloom tomatoes and bold blue cheese crumbles. The homemade honey-balsamic dressing ties everything together with a perfect tangy-sweet finish.

Ready in just 20 minutes, it’s ideal for a quick weeknight dinner or a showstopping lunch. The combination of warm steak and cool greens creates a satisfying contrast that will have you coming back for more.

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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

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the 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. Transfer the steak to a cutting board and let rest. Wipe out the pan.
2. While the steak cooks, prepare the vegetables: peel the red onion and cut into ¼-inch-thick rounds, keeping the layers intact. Halve the heirloom grape tomatoes lengthwise. In a large bowl, whisk together the Dijon mustard, balsamic vinegar, honey and olive oil. Season the dressing with salt and pepper to taste.
3. Heat another 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 rounds and stir to separate the layers. Cook until tender, 1-2 minutes more. Remove from heat.
4. To the bowl with the dressing, add the mixed greens, tomatoes, croutons, half the blue cheese and half the griddled onion. Toss until everything is evenly coated. Slice the rested steak against the grain. Divide the salad between plates, top with the sliced steak, remaining blue cheese and the rest of the griddled onion. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, sirloin, ribeye or flank steak work well. Adjust cooking time based on thickness.

How do I make this salad dairy-free?

Omit the blue cheese or use a dairy-free alternative. The dressing is naturally dairy-free.

Can I prepare the dressing ahead of time?

Absolutely! Whisk the dressing and store it in the refrigerator for up to 3 days. Shake or whisk before using.