Crumbled Blue Cheese Steak Salad

Crumbled Blue Cheese Steak Salad

This is the perfect dish meal: fit for a king!


  • 1/2 Cup Olive Oil, plus 1 tablespoon
  • 2 Pounds P.S. Angus Beef
  • Sea Salt and Freshly Cracked Pepper
  • 3 Tablespoons Cider Vinegar
  • 1 Tablespoon Dijon Mustard
  • 1/2 Teaspoon Oregano
  • 1 Each Castello Blue Cheese, pre-crumbled, 5 oz.
  • 4 Cups Romaine Lettuce, cut into bite-sized pieces
  • 4 Cups Arugula
  • 3 Each Scallions, chopped
  • 2 Cups Cherry Tomatoes, halved
  • 1/4 Cup Kalamata Olives, pitted and halved


1. Heat 1 tbsp. oil in a large skillet over medium-high heat. Season the steak on both

sides with salt and pepper. Cook 4-5 minutes per side for medium-rare. Let rest at

least 5 minutes, then cut into strips.

2. In a small bowl, whisk together 1/2 cup olive oil, cider vinegar, Dijon mustard,

oregano and salt and pepper. Gently stir in blue cheese.

3. In another bowl, combine both lettuces, scallions and tomatoes. Toss with dressing.

Plate salad, and top with steak strips and olives.

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