Recipes

Steak & Blue Cheese Salad with Ginger Balsamic Vinaigrette

RECIPE BY: San

DATE: April 28, 2014

Total Time 2 hours 15 minutes

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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

  10. 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
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