Steak Salad with Blue Cheese & Griddled Onion
plus Heirloom Tomatoes, Croutons & Honey-Balsamic Dressing
- Milk
- Wheat
This quicky and hearty salad features juicy, perfectly seasoned steak, caramelized onion, fresh heirloom tomatoes, and bold blue cheese crumbles. Honey-balsamic dressing creates the perfect tangy-sweet finish.
Ingredients
1.5 ounce
Blue Cheese
(Contains: Milk)
1 unit
Croutons
(Contains: Wheat, Milk)
1 unit
Red Onion
½ tablespoon
Fry Seasoning
4 ounce
Heirloom Grape Tomatoes
2.5 teaspoon
Balsamic Vinegar
4 ounce
Mixed Greens
20 ounce
Ranch Steak
1 teaspoon
Honey
2 teaspoon
Dijon Mustard
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Pat steak* dry with paper towels; season with half the Fry Seasoning (all for 4 servings), salt, and pepper.
Heat a drizzle of oil in a large pan over medium heat. Add steak; cook to desired doneness, 3-6 minutes per side. TIP: Move on to Step 2 while steak cooks!
Turn off heat; transfer to a cutting board. Wipe out pan.
While steak cooks, wash and dry produce.
Peel and cut onion into ¼-inch-thick rounds, keeping layers intact (these do not need to be perfect, so don’t stress!). Halve tomatoes lengthwise.
In a large bowl, whisk together mustard, half the vinegar, half the honey, and 1 TBSP olive oil (all the vinegar, all the honey, and 2 TBSP olive oil for 4 servings). Taste and season with salt and pepper.
Heat a drizzle of oil in pan used for steak over medium-high heat. Add onion rounds in a single layer; season with salt and pepper. Cook, undisturbed, until browned on one side, 1-2 minutes.
Flip onion rounds and stir to separate layers. Cook, stirring occasionally, until tender, 1-2 minutes more. Turn off heat.
To bowl with dressing, add mixed greens, tomatoes, croutons, half the blue cheese, and half the griddled onion. Toss until evenly coated.
Slice steak against the grain.
Divide salad between plates; top with steak, remaining blue cheese, and as much remaining griddled onion as you like. Serve.
