Description
Marinated Strip Steak Salad is the perfect dinner for when you want something hearty but don't want to spend hours in the kitchen. This recipe for Marinated Strip Steak Salad with Creamy Blue Cheese Dressing is easy to follow and yields a delicious, restaurant-quality meal.
Ingredients
Strip Steak Ingredients:
3 T. olive oil, divided
3 T. Worcestershire sauce
3 large garlic cloves, peeled, smashed, and roughly chopped
4 sprigs fresh rosemary, leaves removed and crushed
2 10-oz. strip steaks
Creamy Blue Cheese Dressing Ingredients:
¼ c. full-fat sour cream
¼ c. mayonnaise
1 T. fresh lemon juice
2 t. Worcestershire sauce
½ medium shallot, very finely minced
2 oz. chunky blue cheese
2-3 T. half & half
Sea salt and freshly cracked pepper, to taste
Salad Ingredients:
2 small heads Bibb lettuce, base removed, leaves washed and dried
1 batch roasted golden beets and purple potatoes*
4 oz. good quality blue cheese
Instructions
irections:
- Combine 1 tablespoon olive oil, Worcestershire sauce, garlic, and rosemary in a bowl large enough to hold both steaks. Add steaks and turn to coat. Cover and place in refrigerator for at least 2 hours to overnight, turning occasionally.
- To prepare the blue cheese dressing, add the first five ingredients to a medium bowl and stir to combine. Add the blue cheese and use a fork to break up the chunks and incorporate the cheese into the mixture. (If you prefer a chunkier dressing, leave some of the chunks intact).
- Add the half & half one tablespoon at a time to the bowl until you reach the desired consistency. Add more half & half if you prefer a less thick dressing. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Place top oven rack in center position and pre-heat oven to 400°F.
- Add two tablespoons olive oil to a large cast iron skillet set over medium-high heat. Allow skillet to heat thoroughly, approximately 5 minutes, before adding steaks. Sear steaks on both sides, approximately 2-3 minutes per side.
- Transfer skillet to pre-heated oven. Roast for 8-10 minutes or until an instant-read meat thermometer reads 130 degrees for medium rare.
Note: Actual cook time will vary depending on a number of factors, including starting internal temperature, individual oven variances, and prefered level of ‘doneness.’ Check after 6-7 minutes and adjust cook time accordingly.
Beef Temperature Chart: https://www.certifiedangusbeef.com/kitchen/doneness.php
- Remove steaks from oven and transfer to a platter. Loosely cover with aluminum foil and allow to rest for at least 5 minutes. (Internal temperature will continue to rise several degrees while the steaks rest). Remove aluminum foil and cool slightly before slicing. Set aside.
- To assemble the salad, divide the Bibb lettuce between 4 serving plates and add one-quarter of the roasted beets, potatoes, and blue cheese to each plate. Add the sliced steak and drizzle with the creamy blue cheese dressing. Serve immediately with the remaining dressing on the side, along with some sea salt and fresh cracked black pepper. Enjoy!
Notes
This salad is so pretty to look at with its beautiful rich hues floating atop a bed of vibrant green. What makes it even better is that it tastes every bit as wonderful as it looks! The homemade blue cheese dressing offers a nice complement to the flavorful steak and roasted root vegetables.
There are several steps involved in pulling this together, so this most likely won’t be an everyday dish. The end result is definitely worth the extra effort, however.
Tip: Remove steaks from the refrigerator at least 30 minutes before cooking to allow them to reach room temperature.
