Seared Steak Salad with Blue Cheese Dressing and Crispy Onions

This seared steak salad is a perfect quick dinner that doesn’t skimp on flavor. Juicy bavette steak is seasoned with a bold steak spice and cooked to perfection, then sliced and served over a bed of mixed greens, lettuce, tomatoes and cucumbers. The tangy blue cheese dressing ties everything together, while croutons and crispy fried onions add a delightful crunch.

Ready in just 20 minutes, this salad is ideal for busy weeknights when you want something hearty yet fresh. It’s a complete meal that’s both satisfying and easy to prepare, with minimal cleanup required.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

20 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Cheese DressingView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the steak dry with paper towels. Season both sides with half the steak spice and a pinch of salt. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, about 5-7 minutes per side for medium. Transfer the steak to a cutting board and let it rest.
2. While the steak cooks, wash and dry the produce. Trim the root end from the lettuce and chop the leaves into bite-size pieces. Dice the tomato. Trim the ends of the cucumber, halve it lengthwise and slice into 1/4-inch-thick half-moons.
3. Lightly crush the croutons in their bag. In a large bowl, combine the lettuce, mixed greens, tomato, cucumber and croutons. Add as much blue cheese dressing as you like, then toss to coat. Season with salt and pepper to taste.
4. Thinly slice the 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 bavette steak with flank steak, sirloin or ribeye. Adjust cooking time as needed.

How do I store leftovers?

Store the salad and steak separately in airtight containers in the refrigerator. The salad is best eaten fresh, but the steak can be kept for up to 2 days.

Can I make this salad ahead of time?

You can prep the ingredients ahead, but toss the salad with dressing and add the steak just before serving to keep everything crisp.