Seared Steak Salad with Blue Cheese Dressing and Crispy Onions

This seared steak salad is the perfect quick dinner for busy nights. Tender bavette steak is seasoned with a bold steak spice and cooked to perfection, then sliced and served over a bed of crisp lettuce, mixed greens, juicy tomatoes and cool cucumbers. The tangy blue cheese dressing ties everything together, while croutons and crispy fried onions add a satisfying crunch.

Ready in just 20 minutes, this salad is a complete meal that’s both hearty and fresh. It’s ideal for those evenings when you want something delicious without spending hours in the kitchen.

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Ingredients

2 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 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) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the steak dry with paper towels. Season generously with half the steak spice (use all for 4 servings) and 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-rare. Transfer the steak to a cutting board and let rest.
2. While the steak cooks, prepare the vegetables. Wash and dry all produce. Trim the root end from the lettuce and chop the leaves into bite-size pieces. Dice the tomato. Trim the cucumber, halve it lengthwise and slice into ¼-inch-thick half-moons.
3. Lightly crush the croutons in their bag. In a large bowl, combine the lettuce, mixed greens, tomato, cucumber and crushed croutons. Add as much blue cheese dressing as you like and toss to coat. Season with salt and pepper to taste.
4. Thinly slice the steak against the grain. Divide the salad between plates, 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 with flank steak, sirloin or ribeye. Adjust cooking time as needed.

How do I make this salad ahead of time?

Cook the steak and prep the vegetables separately. Store them in the fridge and assemble just before serving to keep the greens crisp.

What can I use instead of blue cheese dressing?

Ranch, Caesar or a simple vinaigrette would work well if you’re not a fan of blue cheese.