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Steak & Blue Cheese Salad with Ginger Balsamic Vinaigrette

Steak & Blue Cheese Salad with Ginger Balsamic Vinaigrette is a perfectly balanced main course salad that will have you licking the plate clean.
Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Course: Salad
Servings: 8
Calories: 615kcal
Author: Sandra



  • 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


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.


  • 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.


The prep time includes 2 hours for the steak to marinade.
*Dressing recipe revised from Pioneer Women


Calories: 615kcal | Carbohydrates: 37g | Protein: 15g | Fat: 46g | Saturated Fat: 18g | Cholesterol: 34mg | Sodium: 963mg | Potassium: 579mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6320IU | Vitamin C: 20.2mg | Calcium: 84mg | Iron: 2.7mg