July 26, 2012

Steak Salad with Blue Cheese, Tomatoes, and Chives

This is a favorite summer dinner salad. Every time I make it I am surprised by how few things come together to make such a deeply satisfying meal. Once the steak is grilled, it's just a few ingredients to slice up and put out and you've got a meal. 

Peppery arugula is great if you have it, but this salad is delicious with any fresh greens you have on hand; we recently loved it with our lettuce mix straight out of the garden. When we have fancy blue cheese around, like Boucher Blue, instead of crumbling the cheese over the top of the salad, we serve a wedge of it on the side. If blue cheese feels a bit strong to you, as it often does me-- I would rarely choose it on a cheese board-- this salad may change your mind. The combination of the vinaigrette, the steak, the juicy tomatoes, and green onion or chive seems to perfectly balance out the pungent blue and be the perfect combination with bits of it. We really love this salad! 

Steak Salad with Blue Cheese, Tomatoes, and Chives
adapted from Smitten Kitchen

Salad Components:
  • Skirt or flank steak, seasoned both sides with salt and pepper, grilled or broiled, allowed to rest at least 5 minutes, then thinly sliced across the grain
  • Cherry tomatoes, halved
  • Blue cheese, crumbled
  • Arugula or other greens (the peppery-ness of the arugula is great if you have it)
  • Snipped chives or thinly sliced scallions
1 T Dijon mustard
2 T red wine vinegar
1/4 t Worcestershire sauce 
1/2 t honey
1/3 C olive oil

Assemble on plates greens, then steak, tomatoes, blue cheese, and chives. Or put dishes of each out for everyone to assemble their own. Drizzle with vinaigrette to taste. Enjoy with an earthy Pinot Noir or other red...

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