Description
A fresh and flavorful steak artichoke salad featuring tender grilled sirloin or ribeye steak, crisp mixed greens, artichoke hearts, cherry tomatoes, cucumber, and red onion, all tossed in a creamy homemade blue cheese dressing. Perfect for a satisfying and elegant meal that’s ready in under an hour.
Ingredients
Scale
Salad Ingredients
- 1 pound Steak (sirloin or ribeye), grilled to desired doneness and sliced thin
- 14 ounces Artichoke Hearts, canned, drained, and rinsed
- 4 cups Mixed Greens (such as arugula, spinach, and romaine)
- 1 cup Cherry Tomatoes, halved
- 1 medium Cucumber, sliced thin
- 0.5 small Red Onion, thinly sliced
- 4 ounces Blue Cheese, crumbled
Dressing Ingredients
- 0.25 cup Olive Oil, high-quality extra virgin
- 2 tablespoons Red Wine Vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Season and Grill Steak: Season the steak generously with salt and pepper. Preheat your grill over high heat, and cook the steak for 4-5 minutes on each side for medium-rare doneness. Once cooked, remove the steak and let it rest for 5 minutes before slicing it thinly against the grain to keep it tender.
- Prepare the Salad Base: In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, thinly sliced cucumber, and red onion. Toss these ingredients gently to combine evenly without bruising the greens.
- Add Artichoke Hearts: Incorporate the drained and rinsed artichoke hearts into the salad mixture, folding them in carefully to maintain their shape and texture.
- Make the Dressing: In a small bowl, whisk together the crumbled blue cheese, extra virgin olive oil, red wine vinegar, salt, and pepper until the dressing is creamy yet slightly chunky with cheese bits.
- Toss Salad with Dressing: Drizzle the creamy blue cheese dressing over the salad and toss gently to ensure all the vegetables are evenly coated with the flavorful dressing.
- Assemble and Serve: Arrange the sliced steak on top of the dressed salad. Garnish with additional blue cheese crumbles if you like, and serve immediately to enjoy the salad at peak freshness and flavor.
Notes
- Allowing the steak to rest after grilling ensures it stays juicy and tender when sliced.
- Use high-quality blue cheese for a rich, authentic dressing flavor.
- You can substitute grilled chicken or portobello mushrooms for a variation of the protein.
- For a lighter dressing, reduce the amount of olive oil or substitute with Greek yogurt.
- Make sure to rinse canned artichokes well to remove excess brine for better flavor.
