Steak Salad with Blue Cheese, Heirloom Tomatoes and Honey-Balsamic Dressing

This steak salad is a complete meal in a bowl, combining perfectly seared ranch steak with sweet caramelized onions, juicy heirloom tomatoes and creamy blue cheese. A homemade honey-balsamic dressing ties everything together with a tangy-sweet finish.

Ready in just 20 minutes, this recipe is perfect for a quick weeknight dinner or a impressive lunch. The combination of textures-tender steak, crunchy croutons and crisp greens-makes every bite satisfying.

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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

20 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the steak dry with paper towels. Season generously with half the fry seasoning (use all for 4 servings), salt and pepper. Heat a drizzle of cooking oil in a large pan over medium heat. Add the steak and cook to desired doneness, 3-6 minutes per side. Transfer to a cutting board and let rest. Wipe out the pan.
2. While the steak cooks, prepare the vegetables: peel and slice the red onion into ¼-inch-thick rounds, keeping layers intact. 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 (use all vinegar, all honey and 2 tablespoons oil for 4 servings). Season with salt and pepper to taste.
3. Heat another drizzle of 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 and stir to separate layers; cook until tender, 1-2 minutes more. Turn off the heat.
4. To the bowl with dressing, add the mixed greens, tomatoes, croutons, half the blue cheese and half the griddled onion. Toss until evenly coated. Slice the rested steak against the grain. Divide the salad among plates, top with the sliced steak, remaining blue cheese and remaining griddled onion. 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 based on thickness.

How do I make this salad dairy-free?

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

Can I prepare the dressing ahead of time?

Absolutely! The honey-balsamic dressing can be made up to 3 days in advance and stored in the refrigerator.