Steak & Artichoke Salad With Blue Cheese Dressing
Last week I met up with a friend for dinner at Ingredient, one of our favorite local restaurants. While they are known for some of their amazing salad options, we both had random cravings so decided to create our own.
Mine, of course, was this amazing steak salad that I realized I must immediately figure out how to recreate and share with you all! Nowadays it seems like I only eat meat one or two days a week, but that night I was craving some well-seasoned steak. So decided to pair it with some artichokes, roasted red peppers, candied walnuts and bacon. And then I decided to just go for it and layer on a blue cheese dressing. Pretty sure I ate every bite. The ingredient combination was perfect — so delicious!!!
When I made my own version at home though (for the second time in a week), I decided to try and lighten it up the blue cheese dressing by making it with Greek yogurt. Also, surprisingly good!!! I’m not a huge mayo fan anyway, and loved the extra healthier kick and protein from the yogurt. Super tasty.
Pretty sure this one may become one of my new homemade salads. Delish!!!
Steak & Artichoke Salad with Blue Cheese Dressing
- 1 Tbsp. canola oil
- 1 flank steak, trimmed of excess fat
- 6-8 cups mixed greens
- 4 slices bacon, cooked and crumbled
- 1 (14 oz.) jar artichoke hearts, drained and roughly chopped
- 1/2 cup roasted red peppers, thinly sliced
- 1/2 cup walnuts, toasted
- 1/2 c plain Greek yogurt
- 1/2 cup crumbled blue cheese
- 1 garlic clove, finely minced
- 1 Tbsp. red wine vinegar
- 1 Tbsp. lemon juice
- pinch each of cayenne pepper, salt and black pepper
Season steak generously on both sides with salt and many grinds of black pepper.
To cook steak in a skillet or grill pan, heat skillet on medium-high and add olive oil. When oil begins to shimmer, place steak in skillet and do not move it for 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. (Cook longer if desired for medium to well-done steak.)
To cook steak on the grill, grill steak on high heat, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare. (Cook longer if desired for medium to well-done steak.)
Remove steak once cooked and let sit for at least 10 minutes. Cut across the diagonal into thin strips.
Prepare the salads by layering the greens with the crumbled bacon, artichokes, roasted red peppers and walnuts. Drizzle with blue cheese dressing.
Whisk together all ingredients until blended. Break up larger chunks of blue cheese if necessary.
This would also be a fantastic salad made on the grill! In addition to grilling the steak, try tossing the artichokes, roasted reds, and walnuts in a grill pan and letting them get just a little bit charred. You could also use a wedge of lettuce and pop that on the grill (briefly) as well!