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

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Beef

Lunch

Easy

Ingredients

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

directions

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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Steak and Arugula Salad with Blue Cheese Dressing

Ingredients

directions