Steak and Arugula Salad with Blue Cheese Dressing

Flavorful steak, crisp vegetables and a creamy dressing make this hearty main-dish salad a summertime crowd-pleaser. The dressing comes together in less than five minutes, but if you're really pressed for time, use a bottled blue cheese dressing instead.

Jenna Helwig

Steak and Arugula Salad with Blue Cheese Dressing

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    1/2 cup buttermilk, for the dressing 2 tablespoons canola oil
    1/3 cup mayonnaise, for the dressing 7 ounces baby arugula
    1 clove garlic, minced, for the dressing 1 tablespoon extra virgin olive oil
    1 tablespoon lemon juice, for the dressing 1 teaspoon lemon juice
    3/4 cup crumbled blue cheese Salt and pepper
    1 hanger steak (about 1 3/4 pounds) 1 pint grape tomatoes, halved


    Total: 30 min (Quick)
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    • 1

      To make the dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, garlic, lemon juice and a pinch of salt. Stir in the blue cheese. Add more salt and pepper to taste. Chill in the refrigerator for up to 12 hours.

    • 2

      Preheat oven to 400 degrees F. Salt and pepper both sides of the steak.

    • 3

      In a heavy, oven-safe frying pan over medium-high, heat the canola oil. Brown the steak for 5 minutes on each side. Transfer the pan to the oven and cook 20 minutes for medium-rare, depending on the steak’s thickness. Transfer the steak to a cutting board, let it rest for 10 minutes and then thinly slice the steak.

    • 4

      In a large bowl, toss the arugula with the olive oil, lemon juice and 1/4 teaspoon salt.

    • 5

      Divide the arugula among 4 plates. Place 3 or 4 slices of steak on each plate and sprinkle the tomato halves over the top. Drizzle with blue cheese dressing and serve.

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