Steak & Blue Cheese Salad with Ginger Balsamic Vinaigrette is a perfectly balanced main course salad that will have you licking the plate clean.

Steak & Blue Cheese Salad with Ginger Balsamic Vinaigrette is a perfectly balanced main course salad that will have you licking the plate clean.

I love eating salad. I could eat it every day for lunch and dinner. When I met my husband, Jake, he could not understand why I would order a salad for my meal when we went out. He thought paying $10-15 for someone else to serve you lettuce was crazy! Actually, I think he still thinks this.

This is coming from a man who will only eat fresh vegetables if served with a bucket of ranch. I am literally not kidding when I say bucket. It is so embarrassing, when we go out to eat, he orders like 10 sides of the ranch. Sometimes he will say “just bring me a big bowl” and the waitress thinks he is kidding, he’s not! Let’s just say he has come to accept my willingness to pay anything for a good salad, and I no longer turn red with humiliation when they bring out bowls of ranch dressing. We have come to accept our salad desires.

Steak & Blue Cheese Salad with Ginger Balsamic Vinaigrette

Here is a salad we both love. Of course, the added blue cheese and steak made up for the missing ranch. And you won’t have to pay $15 a person to get such a great meal.

Enjoy! XOXO San

How do you make Steak & Blue Cheese Salad with Ginger Balsamic Vinaigrette?

Ginger Balsamic Vinaigrette Dressing & Steak Marinade
  • Mix all the ingredients in a bowl, and mix. Pour 1/2 of the marinade/dressing into a Ziplock bag and add the rib eye steaks. 

  • Let it sit in the fridge for 2-3 hours. Reserve the rest in a small mason jar in the fridge to serve on your salad later.

Onion Rings

  • Line a baking sheet with paper towels; set aside. Place onion rings in a large bowl of ice water for 10 minutes; drain and pat dry. 

  • In a large bowl, whisk together flour, cornstarch, baking powder, salt, and seltzer.

  • In a heavy 5 qt. pot or deep fryer, heat oil on high until it reaches 375 degrees. 

  • Working in seven to eight batches, place onions in batter, using your fingers to lift out, letting excess drip off. Carefully place in oil, making sure not to overcrowd the pot. Cook until golden brown, 2 to 3 minutes.
  • Transfer rings to prepared baking sheet, and season with salt. Keep aside until ready to serve on top of the salad.
Salad

  • Grill (or Sautee) the steak over medium-high heat until cooked to your desired color. We like medium/medium-rare. Remove from heat and allow to rest for 10 minutes. Slice steak against the grain in thin slices. 

  • In a large bowl, add lettuce, spring mix, blue cheese, carrots, celery, green onion, cabbage, and tomato. Add a little dressing and toss to combine. Leave the rest of the dressing on the side, so people can add more if needed.

  • Place a large serving of salad on each plate. Make sure you get plenty of all the garnish! To me, they are the best part! Add half a steak to the top of every plate, then top the steak with onion strings.

  • Serve right away, or let it sit a room temp for a little bit. I don’t mind eating the steak cold, but others might.

Looking for more salad recipes? Try these: Chopped Wedge Salad, Copycat Carrabba’s Chopped Salad, and Creamy BBQ Ranch Chicken Salad.

Don’t forget to pin this Steak & Blue Cheese Salad with Ginger Balsamic Vinaigrette recipe to your favorite Pinterest board to save for later!

Steak & Blue Cheese Salad with Ginger Balsamic Vinaigrette

Prep: 2 hours
Cook: 15 minutes
Total: 2 hours 15 minutes
Servings: 8
Calories: 615 kcal
Steak & Blue Cheese Salad with Ginger Balsamic Vinaigrette is a perfectly balanced main course salad that will have you licking the plate clean.
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Ingredients
 

Salad

  • 2 Ribeye Steaks
  • 2 heads romaine chopped
  • 4 cups spring mix
  • 4 carrots sliced thinly
  • 1 cup purple cabbage diced
  • 1 large beef steak tomato
  • 4 green onions chopped
  • 3 celery stalks sliced thinly

Onion Rings

  • 1 Vidalia onion sliced crosswise into thin rings
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 12 ounces seltzer water
  • 6 cups vegetable oil
  • coarse salt for topping

Ginger Balsamic Vinaigrette Dressing & Steak Marinade

  • 3/4 cups canola oil
  • 3 tablespoons+1 teaspoon red wine vinegar
  • 4 teaspoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon additional soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 3 cloves garlic peeled & pressed through garlic press, or finely chopped
  • 1 tablespoon fresh ginger minced
  • 1/2 teaspoon hot chili oil
  • 1 teaspoon kosher salt
  • pepper to taste

Instructions
 

Ginger Balsamic Vinaigrette Dressing & Steak Marinade

  • Mix all the ingredients in a bowl, and mix. Pour 1/2 of the marinade/dressing into a Ziplock bag and add the rib eye steaks. 
  • Let it sit in the fridge for 2-3 hours. Reserve the rest in a small mason jar in the fridge to serve on your salad later.

Onion Rings

  • Line a baking sheet with paper towels; set aside. Place onion rings in a large bowl of ice water for 10 minutes; drain and pat dry. 
  • In a large bowl, whisk together flour, cornstarch, baking powder, salt, and seltzer.
  • In a heavy 5 qt. pot or deep fryer, heat oil on high until it reaches 375 degrees. 
  • Working in seven to eight batches, place onions in batter, using your fingers to lift out, letting excess drip off. Carefully place in oil, making sure not to overcrowd the pot. Cook until golden brown, 2 to 3 minutes.
  • Transfer rings to prepared baking sheet, and season with salt. Keep aside until ready to serve on top of the salad.

Salad

  • Grill (or Sautee) the steak over medium-high heat until cooked to your desired color. We like medium/medium rare. Remove from heat and allow to rest for 10 minutes. Slice steak against the grain in thin slices. 
  • In a large bowl, add lettuce, spring mix, blue cheese, carrots, celery, green onion, cabbage, and tomato. Add a little dressing and toss to combine. Leave the rest of the dressing on the side, so people can add more if needed.
  • Place a large serving of salad on each plate. Make sure you get plenty of all the garnish! To me, they are the best part! Add half a steak to the top of every plate, then top the steak with onion strings.
  • Serve right away, or let it sit a room temp for a little bit. I don’t mind eating the steak cold, but others might.

Notes

The prep time includes 2 hours for the steak to marinade.
*Dressing recipe revised from Pioneer Women
Calories: 615kcalCarbohydrates: 37gProtein: 15gFat: 46gSaturated Fat: 18gCholesterol: 34mgSodium: 963mgPotassium: 579mgFiber: 2gSugar: 9gVitamin A: 6320IUVitamin C: 20.2mgCalcium: 84mgIron: 2.7mg
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Family review: It pleased everyone. And it did not surprise me that the first thing to disappear from everyone’s salad was the onion rings, then the steak and everything else followed slowly thereafter.

Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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110 Comments

  6. Any salad that includes rib-eye steak is my kinda salad!! Not only does this sound tasty, but from your photos it looks super tasty too 🙂

    Reply

  7. Sarah, I don’t even eat meat, but your photography and great recipes alwasy draw me in, my in-laws would really love this, so I am sharing this! Thank you!!

    Reply

  11. Oh my goodness, this sounds delicious… I love the idea of steak and blue cheese on salad. Super-yummy. Thanks for sharing.

    Reply

  13. Oh my goodness, that steak and blue cheese salad looks so amazing! I absolutely love indulging in salads about this time of yea. This is so unique, it will definitely tantalize my taste buds!

    Reply

    1. Tammi, this made me happy to hear. I hope he loves it as much as my hubby did. He loved the marinade for the steak. xo San

      Reply

  16. This is a beautiful salad. As salad is my favorite dish, I will be adding this to my recipe roster. I also enjoy that the recipe for the salad dressing and marinade are the same and are here. Beautiful picture.

    Reply

  26. That salad looks amazing! Your photo is great.
    My Husband would devour this salad. I am going to have to add onion rings to our salads and see what he says.

    Reply

  27. Oh yummy! This salad looks out of this world! You really know how to make a salad girly! I actually tried your Asian salad last week.. and oh my that was SO good! This is next on the list!

    Reply

  34. This salad looks amazing! As we head into summer I tend to eat more salads and having some variety makes it easier to actually eat one a day.

    Reply

  35. This is especially perfect for the summer days that are coming out way. A very nice combination of food groups (I would add a slice of really good bread on the side). The presentation is beautiful. I confess that I can’t imagine what bleu cheese and balsamic will taste like together, but I am willing to give it a try, (with some ranch nearby, just in case).

    Reply

  42. My whole family (which is me, my husband, and 4 boys) love to have salads for dinner especially in the summer. I think they’d love this salad and I’m glad you included how to make the onion rings.

    Reply

  44. This looks like it tastes amazing, definitely my kind of salad. I think my husband who typically isn’t a salad eater would love this too!

    Reply

  45. This looks and sounds like the steak salad I get at the Outback! I love that salad!! Living alone I doubt I would make this for myself but if I end up with company——

    Reply

  60. Sandra, this looks fantastic! I’m so glad you shared it with us at Treasure Box Tuesday this week! I’m sharing on Facebook this morning at 11:00 a.m. CST! 🙂

    Reply
  63. Pingback: Mommy Hates Cooking » Steak & Blue Cheese Salad plus Make Bake Create

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