Steak Salad With Blue Cheese Vinaigrette

July 26, 2018
Created by Harmons
15 minutes
Serves 4
  • 3 Tbsp white wine vinegar
  • 1 Tbsp Dijon mustard
  • 1/4 cup plain Greek yogurt
  • 2 Tbsp sugar
  • 1/2 cup Harmons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 cup crumbled Harmons blue cheese
  • 2 Tbsp chopped fresh basil
  • 2 (6 to 8 oz) beef steaks, such as tenderloin or sirloin
  • 1 (5 oz) bag arugula
  • 3 green onions, chopped
  • 1 green apple, cored and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped glazed pecans

In a blender, add vinegar, mustard, yogurt, sugar, oil, salt and pepper and puree until smooth. Transfer to a small bowl, add blue cheese and basil and stir. Cover and refrigerate.

Season steaks liberally with salt and pepper. Heat a grill or grill pan over medium-high heat. Add steaks and cook, 5 minutes per side, or until desired doneness. Transfer to a plate to rest, about 5 minutes.

Meanwhile, in a bowl, toss arugula, green onion, apple, Craisins and dressing. Sprinkle with glazed pecans.

Slice steak against grain. Place on top of salad mixture and serve.