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Grilled Steak Salad with Blue Cheese Vinaigrette and Marinated Tomatoes

Andria
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We have a bit of a running struggle in our house. My husband and stepsons like steak. My daughters and I like veggies. Apparently, salmon does not count as meat. And potatoes don’t count as veggies. Dinnertime is a conundrum. 

Not so with our new crowd-pleaser Grilled Steak Salad with Blue Cheese Vinaigrette and Marinated Tomatoes. We made this up earlier in the week, with permission granted for salad (as opposed to a big hunk of meat) only because we were all coming down from a big 10 days of San Antonio Fiesta, aka debauchery (read about the Fiesta experience here). Little did we know that this would become the dinner that everyone – everyone! – agreed was excellent.

My husband specifies prime ribeye here (he did not let me go to the grocery store alone), but I imagine you could use whatever cut of meat you enjoy. Grilled medium-rare it is a delicious topper to peppery arugula (cut with some iceberg for those of us who need it) and a creamy, acidic blue cheese vinaigrette. Marinated tomatoes elevate everything in my mind, but if you or someone in your house is anti-tomato, you can leave them out or, as I did, serve them on the side. 

Cheers to harmony!

Grilled Steak Salad with Blue Cheese Vinaigrette and Marinated Tomatoes

Grilled Steak Salad with Blue Cheese Vinaigrette and Marinated Tomatoes will satisfy the steak-lovers and the veggie-lovers. (Photo: Andria Dilling)

Grilled Steak Salad with Blue Cheese Vinaigrette and Marinated Tomatoes

1 pint cherry tomatoes, halved
¼ cup red wine vinegar
2 tablespoons olive oil
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper

12-to-16-ounce prime ribeye steak
Kosher salt
Freshly ground pepper

¼ cup white wine vinegar
1 teaspoon minced shallot
5 ounces crumbled blue cheese
¼ cup olive oil
Kosher salt
Freshly ground pepper

2 cups chopped iceberg lettuce
4 cups arugula
Chopped flat-leaf parsley, for garnish

Place the tomatoes, red wine vinegar, olive oil, oregano, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Stir and let them sit at room temperature while you make the steak and salad.

Light a grill or heat a grill pan. Season the steak generously with salt and pepper. Grill over high heat, turning once, until it is browned and medium-rare, about 8 minutes. Transfer the steak to a cutting board and let it rest for 10 minutes. 

Meanwhile, make the vinaigrette. In a small, lidded container, stir the white wine vinegar together with the shallot, and let that sit for 10 minutes. Add the blue cheese, olive oil, a pinch of salt, and a few grinds of black pepper. Seal the container and shake until the dressing is emulsified and the blue cheese breaks up a little.

To serve, toss the lettuce and arugula together on a large platter or bowl. Season with a few pinches of kosher salt and a few grinds of pepper. Pour the blue cheese vinaigrette over the lettuces. Slice the steak against the grain into slices that are about ¼ inch thick. Arrange the steak slices on top of the dressed salad, and spoon the marinated tomatoes around the edges of the salad. Sprinkle chopped flat-leaf parsley over it all.

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