Balsamic Grilled Steak & Blue Cheese Salad
Abigail Harris-Shea
4
20 minutes
60 minutes
681
American
Grilled & BBQ
This salad is really made for a bbq and just hits every single time— this is my balsamic steak and blue cheese salad with grilled corn, tomatoes, toasted pine nuts and more veggies. I reverse seared a Snake River Farms cowboy steak until medium rare and drizzled with a super simple delicious dijon balsamic dressing. The steak is super super tender and sliced into strips to lay overtop. This really is the ultimate summer salad so definitely save to make for the fourth or really whenever youre BBQing.
Ingredients
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6 oz blue cheese
arugula
4 radishes, thinly sliced
¼ cup pine nuts
1 small avocado
½ cup cherry tomatoes
3 ears of corn
½ a small red onion, diced
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1 American Wagyu Gold® Cowboy Steak
good olive oil
sea salt
pepper
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½ cup balsamic vinegar
1 tablespoon minced shallots
3 tablespoons olive oil
squeeze of lemon
1 tablespoon Dijon mustard
sea salt
pepper
Directions
Preheat the oven to 250°F. Remove the steak from the refrigerator about 20 minutes before cooking. Drizzle with good olive oil and season with salt and pepper on both sides. Cook in the oven until your internal temperature is about 120°F, about 45 to 50 minutes. How long this takes will vary depending on how thick your steak is. I would suggest starting with about 15 min per side and check where you are at from there.
Meanwhile, slice salad base ingredients and add to a large bowl.
Preheat the grill to about 425°F. Brush the corn with olive oil and add to the grill. Cook for about 5 min and then rotate. Add steak and cook for about 1 min per side just to get steak to 130°F and a nice sear. Remove corn and steak. Let steak rest and slice the corn off the cob and add to the salad.
Either mixing in a mason jar or blending in a food processor, combine dressing ingredients and mix until smooth and creamy.
Slice the steak into strips and add to the salad. Drizzle dressing overtop. Enjoy!