Seared Steak Salad with Blue Cheese Dressing and Crispy Onions

This seared steak salad is the perfect quick dinner for when you want something hearty yet fresh. Juicy ranch steak is seasoned with a bold steak spice and cooked to perfection, then sliced and served over a bed of mixed greens, baby lettuce, tomatoes and cucumbers. The tangy blue cheese dressing ties everything together, while croutons and crispy fried onions add a satisfying crunch.

Ready in just about 20 minutes, this salad is a complete meal that’s both flavorful and filling. It’s ideal for busy weeknights or a light weekend lunch. The combination of warm steak and cool, crisp vegetables makes every bite a delight.

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Ingredients

2 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the steak dry with paper towels. Season with half the Bold & Savory Steak Spice (use all for 4 servings) and a pinch of salt. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 3-6 minutes per side. Transfer to a cutting board and let rest.
2. While the steak cooks, wash and dry the produce. Trim the root end from the baby lettuce and chop into bite-size pieces. Dice the tomato. Halve the mini cucumber lengthwise, then slice crosswise into ¼-inch-thick half-moons.
3. Lightly crush the croutons in their bag. In a large bowl, combine the chopped lettuce, mixed greens, tomato, cucumber, croutons and as much blue cheese dressing as you like. Toss to coat. Season with salt and pepper to taste.
4. Thinly slice the rested steak against the grain. Divide the salad among bowls, top with the sliced steak and sprinkle with crispy fried onions. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, ribeye or flank steak. Adjust cooking time accordingly.

How do I make this salad dairy-free?

Use a dairy-free blue cheese dressing or substitute with a vinaigrette. Omit the blue cheese dressing and use an alternative.

Can I prepare this salad ahead of time?

You can prep the vegetables and cook the steak in advance. Assemble the salad just before serving to keep the greens crisp.