Steakhouse Salad with Blue Cheese
A juicy steak atop a bed of fresh, seasonal greens with blue cheese crumbles and balsamic vinaigrette is a classic for many delicious reasons.
Servings
Produce
Cucumber
1 0.5 Whole
Roma Tomato
6 3 oz
Arugula
3 1.5 oz
Green onion
2 1 oz
Lettuce mix
3 1.5 oz
Green Bell Pepper (Organic)
6 3 oz
Protein & more
Blue Cheese
1 0.5 oz
Top Sirloin
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
To Taste
Spice mix
Balsamic vinaigrette
Olive oil
3 1.5 tablespoon
Balsamic vinegar
1 0.5 tablespoon
Dijon mustard
1.5 0.75 teaspoon
Sea salt
1/4 0.125 teaspoon
Black pepper
1/4 0.125 teaspoon
Minced Garlic
1 0.5 Clove
Steakhouse Marinade
Olive oil
1/2 0.25 tablespoon
Lime juice
2 1 teaspoon
Garlic
1 0.5 Clove
Tamari
2 1/2 1.25 tablespoon
Pineapple Juice
1/3 0.165 cup
Prep ahead (optional)
a. Peel cucumber; ½” dice or coins. b. Leave lettuce mix and arugula whole or chop large leaves bite-sized. c. Trim bell pepper stem & seeds; ½” dice. d. Slice cherry tomatoes in half. e. Thinly slice green onion.
Instructions
1
Marinate steak:
a. Add top sirloin and steak marinade to a casserole dish to marinate. Set aside until ready to cook. Chef's tip: The marinade has a pineapple juice base to tenderize the steak. The rule of thumb for marinating with pineapple is about 20 minutes for 1-1½”-thick steaks. Any thicker, add 10 minutes. More than 30 minutes though, and the marinade will discolor the meat and turn it to mush.
2
Assemble salad:
a. In large mixing bowl, add lettuce mix (chop large leaves bite-sized), arugula (chop large leaves bite-sized), green onion (thinly slice), cucumber (peel as desired, ½” dice or coins), cherry tomatoes (slice in half), and bell pepper (remove stem & seeds, ½" dice).
b. Add blue cheese crumbles and toss to combine.
3
Cook steak:
a. In large sauté pan over medium-high heat, add 2 tsp olive oil. Remove top sirloin from marinade and add to pan.
b. Sear until charred, about 3-4 minutes. Flip and sear about 2 more minutes for rare. Total cook time for medium-rare: 7-10; medium: 10-12 minutes; medium-well: 13-15.
c. Set aside to rest 5-10 minutes. After resting, slice steak against the grain in ½”-thick strips.
4
Serve:
a. Add balsamic vinaigrette to salad. Toss gently to coat. Divide the salad among plates or bowls.
b. Top salad with steak strips.
Chef's notes
If your family is avoiding red meat, grill a chicken breast with extra char to complement the balsamic vinaigrette and blue cheese. And for the vegetarians that may be coming to dinner, the marinade and all of the recipe fixin's are perfect for pan-fried or grilled portobello mushrooms.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX