Balsamic Grilled Steak & Blue Cheese Salad

Name: Balsamic Grilled Steak & Blue Cheese Salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 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; 1 American Wagyu Gold® Cowboy Steak; Good olive oil; Sea salt; Pepper; ½ cup balsamic vinegar; 1 tablespoon minced shallots; 3 tablespoons olive oil; Squeeze of lemon; 1 tablespoon Dijon mustard; Sea salt; Pepper

Author

Abigail Harris-Shea

Servings

Prep Time

20 minutes

Cook Time

60 minutes

Protein

50g/serving

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

The Salad Base

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

The Cowboy Steak

1 American Wagyu Gold® Cowboy Steak
Good olive oil
Sea salt
Pepper

The Dressing

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!

Recipe Note

Author Bio

Abigail is a creative director, home cook and content creator with a diehard love for Snake River Farms’ Gold Waygu ribeyes. She finds any excuse to host because nothing brings her more joy than getting people together and sharing a meal (with a good glass of wine). On a Saturday you can find her at a farmers market, walking in a park with friends or planning her next trip.