Classic Balsamic Steak & Blue Cheese Salad with Mixed Greens & Roasted Vegetables
Balsamic Steak Salad with Blue Cheese
Description
Tender sliced steak is served over crisp mixed greens with roasted vegetables, red onion, creamy blue cheese, and a rich 25 Star Dark Balsamic vinaigrette. It is hearty enough for dinner, but still fresh, balanced, and easy to serve.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Rest Time: 5 minutes
Total Time: 35–40 minutes
Serves: 4
Ingredients
25 Star Balsamic Vinaigrette
¼ cup 25 Star Dark Balsamic Vinegar
⅓ cup Arbequina Extra Virgin Olive Oil
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small shallot, finely minced, optional
½ teaspoon sea salt
¼ teaspoon black pepper
Salad
1 pound flank steak, sirloin steak, or strip steak
1 tablespoon 25 Star Dark Balsamic Vinegar
1 tablespoon Arbequina Extra Virgin Olive Oil
1 teaspoon sea salt
½ teaspoon black pepper
5–6 cups mixed greens
1½ cups roasted vegetables, such as beets, carrots, mushrooms, squash, or sweet potatoes
⅓ cup crumbled blue cheese
¼ small red onion, thinly sliced
Optional: ¼ cup toasted walnuts or pecans
Instructions
• In a small bowl, whisk together 25 Star Dark Balsamic Vinegar, Dijon mustard, honey, shallot if using, sea salt, and black pepper.
• Slowly drizzle in Arbequina Extra Virgin Olive Oil while whisking until the vinaigrette looks smooth and lightly emulsified. Set aside.
• Pat the steak dry, then rub both sides with 1 tablespoon 25 Star Dark Balsamic Vinegar and 1 tablespoon Arbequina Extra Virgin Olive Oil.
• Season the steak evenly with sea salt and black pepper.
• Heat a large skillet or grill pan over medium-high heat until hot.
• Cook the steak for 3–5 minutes per side, depending on thickness and preferred doneness, until nicely browned and cooked to your liking.
• For food safety, cook steak to 145°F with a 3-minute rest. For a more traditional medium-rare steak salad, remove the steak around 130–135°F and let it rest before slicing.
• Transfer the steak to a cutting board and rest for 5–10 minutes.
• Slice the steak thinly against the grain.
• Arrange mixed greens on a platter or in a large serving bowl.
• Top with roasted vegetables, red onion, blue cheese, toasted nuts if using, and sliced steak.
• Drizzle lightly with vinaigrette just before serving, adding more at the table as desired.
Chef’s Tip
Slice the steak thinly against the grain for the most tender bite. If using flank steak, look for the direction of the muscle fibers before slicing, then cut across those lines rather than with them.
Flavor Variations
• Raspberry Dark Balsamic adds a bright berry note that pairs beautifully with blue cheese
• Fig Dark Balsamic creates a deeper, richer steakhouse-style vinaigrette
• Pomegranate Dark Balsamic adds a sharper sweet-tart finish with roasted vegetables
• Roasted Chili Olive Oil adds gentle heat and a savory finish for a bolder salad
• Add roasted mushrooms, grilled asparagus, or roasted sweet potatoes for a heartier entree salad
Pairings
Serve with roasted potatoes, grilled asparagus, wild rice, crusty artisan bread, tomato soup, or a simple glass of Cabernet Sauvignon, Merlot, or Pinot Noir.
Build Your Plate
Turn this recipe into a complete meal
Use this as a simple entree salad framework: start with the steak and greens, add roasted vegetables, then finish with the balsamic and olive oil pairing.
Finished Meal
Balsamic Steak Salad with Blue Cheese
Protein
Flank steak, sirloin steak, strip steak, grilled chicken, shrimp, or roasted mushrooms
Vegetables & Sides
Mixed greens, roasted beets, carrots, mushrooms, squash, sweet potatoes, asparagus, crusty bread, or wild rice
Flavor Pairing
25 Star Dark Balsamic with Arbequina Extra Virgin Olive Oil
Recipe Notes
The vinaigrette can be prepared ahead and refrigerated for up to 7 days. Let it sit at room temperature for a few minutes, then shake or whisk before serving. Dress the greens lightly so the steak, roasted vegetables, and blue cheese stay balanced.
