The Washington Post

Steak Salad With Blue Cheese Dressing

Steak Salad With Blue Cheese Dressing 4.000

Rey Lopez for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Eat Voraciously Newsletter Jul 29, 2021

A play on a steakhouse classic, the wedge salad, this version calls for chopping the iceberg, which then gets topped with slices of seared New York strip. The secret to cooking a great steak in a pan is to cook it in its own fat: Render the fat cap until it’s crispy before searing the meat on both sides. Then, cook green beans in the same fat until they’re blistered. Use your favorite blue cheese here, or, if you don’t care for blue cheese, omit it and add a dash of garlic powder and some minced dill, chives or parsley to the dressing for a quick riff on ranch.

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Active time: 20 mins; Total time: 40 mins


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the steak and green beans
  • 1 (12- to 15-ounce) New York strip steak, at least 1-inch thick, ideally with a fat cap
  • 3/4 teaspoon fine sea salt or table salt, divided
  • 1/2 teaspoon freshly cracked black pepper, divided
  • 10 to 12 ounces fresh green beans, trimmed
  • For the salad and dressing
  • 4 to 5 ounces blue cheese, crumbled
  • 1/2 cup plain yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons mustard, preferably Dijon
  • 2 tablespoons white wine vinegar
  • 1 small bunch (about 20) chives, minced (1/4 cup) and divided
  • 1 small head (10 to 12 ounces) iceberg lettuce, chopped
  • 2 ounces (about 2 well-packed cups) mixed greens (optional)
  • 8 ounces cherry tomatoes, halved
  • Flaky sea salt, to taste (optional)

Directions

Heat a large cast-iron skillet over high heat, on the stove or a grill, for 1 minute. Season the steak on all sides with 1/2 teaspoon of the salt. Using tongs, stand the steak on its narrow side in the pan, fat side down, to render some of the fat, 1 to 2 minutes.

Lay the steak down into its fat and cook, undisturbed, until it’s well browned on the bottom, 2 to 3 minutes. Flip and cook until well browned but still slightly red in the center, 2 to 3 minutes. (Continue cooking for an additional 3 to 5 minutes if you’d like it well done.) Reduce the heat to low and use tongs to transfer the steak to a cutting board and sprinkle with 1/4 teaspoon black pepper. Cover with a sheet of aluminum foil or a plate to keep warm.

Add the green beans to the skillet, and raise the heat to high. Season with the remaining 1/4 teaspoon salt and saute, stirring until blistered and darkened in some places, 10 to 15 minutes. Remove from the heat.

Make the dressing: In a small bowl, combine the blue cheese, yogurt, mayonnaise, mustard, vinegar, the remaining 1/4 teaspoon of pepper and about half of the minced chives and stir with a spoon until combined.

To serve: In a large, wide bowl or serving platter, combine the iceberg, mixed greens, if using, cherry tomatoes and green beans and sprinkle in the remaining chives. Slice the steak against the grain and lay it on top. Sprinkle with the flaky sea salt, if using. Serve the steak and salad with the dressing on the side.

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Recipe Source

From staff writer G. Daniela Galarza

Tested by G. Daniela Galarza.

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Email questions to the Food Section at food@washpost.com.

Avg. Rating (4)

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Nutritional Facts

Calories per serving: 367


% Daily Values*

Total Fat: 23g 35%

Saturated Fat: 8g 40%

Cholesterol: 86mg 29%

Sodium: 989mg 41%

Total Carbohydrates: 12g 4%

Dietary Fiber: 4g 16%

Sugar: 7g

Protein: 29g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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