By Steak and Blue Cheese Salad is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Steak and Blue Cheese Salad captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Steak and Blue Cheese Salad becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Steak:
8 oz sirloin steak (raw weight)
1 clove garlic, minced
1 tsp rosemary, chopped
1 tsp thyme, chopped
Salt and pepper, to taste
For the Veggies:
4 cups kale, chopped
315 grams sweet potato, raw weight, chunked
150 grams Brussels sprouts, sliced
110 grams asparagus, chopped
1/2 cup blue cheese crumbles
PREPARATION STEPS
Prepare the Steak:
In a small bowl, mix the minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the sirloin steak. Let it marinate for about 15-30 minutes.
Cook the Sweet Potato:
Preheat your oven to 400°F (200°C). Toss the chunked sweet potato with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
Cook the Brussels Sprouts and Asparagus:
While the sweet potatoes are roasting, heat a skillet over medium heat. Add a drizzle of olive oil and sauté the sliced Brussels sprouts for about 5-7 minutes until they start to soften. Add the chopped asparagus and cook for an additional 3-4 minutes until both veggies are tender. Season with salt and pepper.
Cook the Steak:
In the same skillet (or on a grill), cook the marinated sirloin steak over medium-high heat for about 4-5 minutes on each side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing.
Assemble the Salad:
In a large bowl, combine the chopped kale, roasted sweet potatoes, sautéed Brussels sprouts, and asparagus. Toss to combine.
Top the salad with sliced steak and sprinkle with blue cheese crumbles.
Serve:
Drizzle with your favorite dressing (a balsamic vinaigrette pairs well) and enjoy your flavorful Steak and Blue Cheese Salad!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
