Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) boneless strip steak, 1-inch thick
- 2 tbsp olive oil (for steak), kosher salt, black pepper
- 2 cups 1-inch bread cubes + 2 tbsp olive oil (for croutons)
- 4 cups chopped romaine hearts + 2 cups baby arugula
- 1 cup cherry tomatoes, halved; 1 cup cucumber, half-moons; 1/3 cup thinly sliced red onion
- 1/2 cup crumbled blue cheese (about 2 oz/56 g)
- Vinaigrette: 3 tbsp balsamic vinegar, 1 tsp Dijon, 1 tsp honey, 1 small garlic clove (minced), 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/3 cup (80 ml) extra-virgin olive oil
Do This
- 1. Heat oven to 375°F (190°C). Toss 2 cups bread cubes with 2 tbsp oil, salt, pepper; bake 8–10 minutes until golden.
- 2. Whisk vinaigrette: balsamic, Dijon, honey, garlic, salt, pepper. Stream in olive oil until glossy.
- 3. Pat steak dry; season all sides with 1 tsp kosher salt and 3/4 tsp pepper. Heat skillet over medium-high 3 minutes; add 1 tbsp oil.
- 4. Sear steak 3–4 minutes per side to 125–130°F (52–54°C) for medium-rare. Rest 5–10 minutes; slice thinly against the grain.
- 5. In a large bowl, combine romaine, arugula, tomatoes, cucumber, and onion. Toss with half the vinaigrette.
- 6. Plate salad; top with warm sliced steak, blue cheese, and croutons. Drizzle with remaining vinaigrette.
Why You’ll Love This Recipe
- Steakhouse flavor at home: peppery greens, warm sliced steak, and tangy balsamic dressing.
- Balanced textures: juicy steak, crisp veg, creamy blue cheese, and crunchy croutons.
- Fast and weeknight-friendly—ready in about 35 minutes.
- Flexible: grill or pan-sear the steak, swap greens, and adjust cheese to taste.
Grocery List
- Produce: Romaine hearts, baby arugula, cherry tomatoes, cucumber, red onion, garlic, fresh parsley (optional)
- Dairy: Blue cheese
- Meat: Boneless strip steak (about 1 lb/450 g)
- Pantry: Crusty bread, olive oil, balsamic vinegar, Dijon mustard, honey, kosher salt, black pepper
Full Ingredients
Croutons (optional but highly recommended)
- 2 cups (about 120 g) day-old crusty bread, cut into 1-inch cubes
- 2 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Balsamic Vinaigrette
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small garlic clove, finely minced (about 1/2 tsp)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup (80 ml) extra-virgin olive oil
Steak
- 1 lb (450 g) boneless strip steak, about 1-inch thick
- 1 tbsp olive oil (plus 1 tsp more if needed)
- 1 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 1 tbsp unsalted butter (optional, for basting)
Salad
- 4 cups chopped romaine hearts
- 2 cups baby arugula (or other peppery greens)
- 1 cup cherry tomatoes, halved
- 1 cup Persian or English cucumber, halved lengthwise and sliced into half-moons
- 1/3 cup thinly sliced red onion
- 1/2 cup crumbled blue cheese (about 2 oz/56 g)
- 2 tbsp chopped fresh parsley (optional)
Step-by-Step Instructions
Step 1: Toast the croutons
Preheat the oven to 375°F (190°C). On a sheet pan, toss the bread cubes with olive oil, garlic powder, salt, and pepper. Spread in a single layer and bake 8–10 minutes, tossing once halfway, until golden and crisp. Cool on the pan so they stay crunchy.
Step 2: Whisk the balsamic vinaigrette
In a small bowl, whisk together balsamic vinegar, Dijon, honey, minced garlic, salt, and pepper. While whisking, slowly stream in the olive oil until the dressing looks glossy and slightly thickened. Taste and adjust salt or acid as needed; set aside.
Step 3: Season and sear the steak
Pat the steak very dry with paper towels. Rub with 1 tbsp olive oil and season all over with kosher salt and black pepper. Heat a heavy skillet (cast iron preferred) over medium-high for 3 minutes. Add a light film of oil, then the steak. Sear 3–4 minutes per side for medium-rare, or until an instant-read thermometer reads 125–130°F (52–54°C). If using butter, add during the last 30 seconds and spoon over the steak.
Step 4: Rest and slice the steak
Transfer the steak to a cutting board and rest 5–10 minutes to keep it juicy. Slice thinly against the grain into bite-size strips or pieces so it nestles nicely into the chopped salad.
Step 5: Build the salad base
In a large bowl, combine romaine, arugula, cherry tomatoes, cucumber, and red onion. Drizzle on half the vinaigrette and toss until the greens are lightly coated and glossy. Add half the croutons and toss again for even crunch in every bite.
Step 6: Plate and finish
Divide the salad among 4 plates or a large platter. Arrange the warm sliced steak on top. Scatter with blue cheese, remaining croutons, and parsley. Spoon or drizzle on more vinaigrette to taste. Serve immediately while the steak is still warm and the croutons are crisp.
Pro Tips
- Dry equals brown: Pat the steak dry before searing for the best crust.
- Use a hot pan: Preheat the skillet well so the steak sears instead of steams.
- Check temp early: Pull at 125–130°F for medium-rare; it will rise a few degrees while resting.
- Keep greens crisp: Dress lightly and just before serving to avoid wilting.
- Mellow onions: Soak sliced red onion in ice water for 5 minutes, then drain for a gentler bite.
Variations
- Grilled version: Grill steak over high heat (450–500°F/232–260°C) for 3–4 minutes per side; rest and slice as directed.
- Cheese swap: Try crumbled feta or gorgonzola if blue cheese is too bold.
- Add-ons: Crisp bacon, sliced avocado, or pickled red onions bring extra richness or zing.
Storage & Make-Ahead
Make croutons up to 3 days ahead; store airtight at room temperature. Vinaigrette keeps 1 week in the fridge; shake before using. Steak can be cooked up to 2 days ahead—slice and bring to room temp or warm gently before serving. For best texture, keep components separate and toss the salad just before serving. Assembled salad does not store well once dressed; enjoy immediately.
Nutrition (per serving)
Approximate: 720 calories; 35 g protein; 45 g fat; 35 g carbohydrates; 4 g fiber; 900 mg sodium. Values will vary based on ingredient brands and amounts.
