Loaded Steak Salad

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Loaded Steak Salad
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Prep Time 30min

This main course salad makes the most of seasonal summer vegetables and greens — those bags of gorgeous little leaves, beans, and potatoes you might spot at the farmer's market — and of a little bit of good steak, which readily stretches here to feed four. You could swap in grilled chicken or salmon instead, or, for a vegetarian version, hardboiled eggs sliced into artful wedges. Likewise, feel free to add any raw or lightly steamed veggies of your choosing, or a different family-favorite dressing, although this one is creamy, delicious, and beloved by even children and grownups who claim not to like blue cheese.

What you'll need

  • 1 pound boneless steak (such as New York strip), around 1 inch thick
  • kosher salt
  • 3/4 pound boiling potatoes, sliced a third of an inch thick
  • 1/3 pound green beans, stem ends snapped off
  • 4 or 5 cups of salad greens
  • 1 cucumber, peeled, seeded, and thinly sliced
  • 1 carrot, halved lengthwise and thinly sliced
  • 2 very ripe tomatoes, halved and sliced
  • BLUE CHEESE DRESSING
  • 1 cup crumbled blue cheese, such as Maytag, Danish, or Gorgonzola
  • 1 cup Hellman's or Best Foods mayonnaise
  • 1/2 cup buttermilk
  • 1 teaspoon hot pepper sauce (optional)
  • Freshly ground black pepper to taste
Notes:

Yields 4 servings

How to make it

  1. Season the steak heavily with salt (1 teaspoon per side -- trust me on this) and wrap it in plastic wrap while you heat the grill and prepare the other ingredients.

  2. Steam the potato slices in a steamer over boiling water until just tender (around 10 minutes), then drain them in a colander, rinse them in cold water, and leave them to dry. Steam the beans in the same way, for about 3 or 4 minutes, then rinse them and wrap them in a clean dish towel to dry.

  3. Grill the steak for 4 or 5 minutes a side for medium rare, or until done to your liking, then rest it on a cutting board for 5 minutes before thinly slicing it across the grain.

  4. To assemble the salad, arrange the greens in a wide, shallow dish or on a very large plate, dress them lightly, then arrange the cukes, carrots, beans, potatoes, and tomatoes over them and pour a bit more dressing over all.

  5. Arrange the steak in the center, dress lightly, and serve, with more dressing for passing.

  6. To make the dressing: In a blender or food processor, or with a hand blender, whir all the ingredients together until smooth.

  7. Thin with more buttermilk as desired and serve.

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