Everyday Steak Salad
with Blue Cheese Ranch
This Everyday Steak Salad is simple, fresh, and full of flavor. It isn’t complicated, but when you use high-quality steak, creamy blue cheese, and the best produce, the whole dish becomes something special.
Fresh Ingredients Make It Shine
Start with a well-seasoned steak. Sprinkle on plenty of salt. Sear it, then let it rest for 10 minutes so the juices settle. Meanwhile, mix the dressing. The blue cheese dill ranch comes together with avocado mayo, apple cider vinegar, fresh herbs, olive oil, and garlic. It’s creamy, tangy, and full of bold flavor.
Build the Salad
Next, slice up juicy heirloom tomatoes, crisp cucumbers, red bell peppers, and plenty of celery leaves. Don’t skip them—they bring surprising depth and bright, earthy flavor. Toss everything with cold romaine lettuce for the perfect mix of textures.
Gosh, this really is a good one. It’s the kind of steak salad you’ll crave weekly.
Perfect for Summer
Serve this steak salad recipe outdoors on a warm night with a cocktail and maybe a slice of fresh bread. It’s light but satisfying. Plus, leftovers make a great lunch the next day.
More favorite salad recipes here!
Pro Tip:Let the steak rest fully before slicing. This keeps the meat juicy and helps the flavors blend beautifully into the salad.
If you loved this Everyday Steak Salad, follow along on Instagram @whitesparrowfoodco for more fresh salads, easy meals, and kitchen inspiration!
Your Everyday Steak Salad with Celery Leaves + Blue Cheese Dill Ranch
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 1/2 lb. flap steak, room temperature
- salt and pepper
- 1 large head romaine lettuce, rinsed and chopped
- 1 heaping cup celery leaves
- 1/2 cucumber, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 heirloom tomato, sliced into wedges
Blue Cheese Dill Ranch Dressing
- 1 heaping tablespoon avocado mayo
- 2 tablespoons unsweetened full fat coconut milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon dried dill
- 1 small bunch fresh parsley
- 1/2 garlic clove
- pinch of each salt and pepper
- 2 heaping tablespoons crumbled blue cheese
Combine all dressing ingredients (except the blue cheese) in a small blender. Blend until smooth. Spoon in 1/2 of the blue cheese and stir to combine. Place in refrigerator until needed.
Instructions
- Heat a grill pan or grill up over high heat.
- Season the steak liberally with salt and pepper on both sides. When the grill is very hot, place the steak on and let cook at least 6 minutes on the first side. Flip over and cook for 5 minutes or until it is almost done to your liking. Remove from the grill to a cutting board and let cool for 10 minutes.
- To assemble the salad, place the chopped romaine lettuce and celery leaves in a serving platter or on a plate. Layer in the cucumber, red bell peppers and tomatoes.
- Slice the steak thinly and arrange on top of the salad. Drizzle the salad dressing on top and garnish with the remaining blue cheese.
Notes
Make the dressing first and let sit in your refrigerator. The flavors blend and become more intense, and the dressing will thicken up slightly.
- Prep Time: 5
- Cook Time: 10
- Category: beef
- Method: grill
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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