Wednesday, June 5, 2013

Balsamic, Bacon & Blue Cheese Grass-Fed Steak Salad

Balsamic, Bacon & Blue Cheese Grass-Fed Steak Salad | The Rising Spoon

Do you have a particular meal that you look forward to eating year round? This steak salad is hands down my favorite meal to fix any time of the year. 

I purposefully don't make it often so it tastes spectacular every time I eat it. This version is a slightly updated take on my typical recipe. 

To switch things up, I added crumbled bacon and balsamic oven-roasted green beans for extra crunch. I actually came up with the green bean recipe just for this salad, although it's delicious on its own as a side dish.

I'm also excited to share this because it incorporates two of my other recipes (cast-iron seared & baked grass-fed steak and spicy maple balsamic vinaigrette), which you might not have been able to apply to a meal yet. 

And while it's not obligatory, I highly recommend nabbing a cast-iron skillet if you haven't already. It's one of my favorite kitchen tools and the BEST way to cook a steak indoors. 


It gives me a perfect steak every time with barely any work. It's also wonderful for sauteing vegetables, pan-frying burgers and making stove top to oven meals like chicken pot pies or frittatas. 

To top that off, cast-iron skillets are inexpensive and literally last a lifetime. Get one here

Steak Salad with Balsamic Oven-Roasted Green Beans, Bacon, Blue Cheese & Spicy Maple Balsamic Vinaigrette Dressing
Organic red leaf lettuce topped with caramelized onions, blue cheese, crumbled bacon, organic cherry tomatoes, balsamic oven-roasted green beans, cast-iron seared and baked grass-fed sirloin slices and homemade balsamic vinaigrette dressing. 
Serves: 2-3

1 small head of organic red leaf lettuce, rinsed and chopped
1/4 pint organic cherry or grape tomatoes, halved
Red onion, peeled and sliced thinly (to taste)
Blue cheese crumbles, to taste
2 teaspoons of cooking oil (like genuine extra virgin olive oil or high quality coconut oil)
1/2 of a small yellow onion, sliced and caramelized
2-3 pieces of nitrate-free, thick-cut bacon, cooked and crumbled
Balsamic oven-roasted green beans, to taste (get the recipe here)
1 medium grass-fed sirloin steak, cooked to your preferred temperature and sliced (learn how to cook the perfect steak here)
Spicy maple balsamic vinaigrette dressing, to taste (get the recipe here)

Recommended Equipment

Set the steak out on the counter at least 30 minutes prior to cooking so it has time to come closer to room temperature. Prepare the green beans per the recipe (see link above). While those are roasting,  heat your cast-iron skillet to medium and add the cooking oil. Dice the yellow onion, add to the pan and cook until starting to caramelize, 10-15 minutes. After 5-7 minutes, add the bacon to the pan and cook until crispy on both sides (flipping halfway through). Remove the bacon and onions to a plate and set cast-iron pan aside for now. (Don't dump the grease, you'll use it for the steak.) 

When the beans are finished, remove from the oven and crank the heat to 475 degrees for the steak. Prepare the steak per the recipe instructions (see link above) using the same cast-iron pan you used to cook the bacon and onions. Once the steak is in the oven, rinse and chop the lettuce, tomatoes and red onion. Divide everything evenly amongst two or three plates (depending on how many you're serving). Sprinkle the salads with blue cheese, caramelized onions and the oven-roasted green beans, then crumble the bacon over the top. 

When you pull the steak out of the oven, remove it from the pan and tent it loosely with foil. Let it sit for 10 minutes to let the juices redistribute. While it's resting, make the spicy maple balsamic vinaigrette dressing per the recipe instructions (see link above). When the steak is ready, cut it into thin strips, spread over the salads and then drizzle everything with the homemade dressing. 

Looking for another steak recipe that doesn't involve salad? Try my Mexican Street-Style Steak Tacos. 

Real Food Resources

Real Food Survival Guide For Busy Moms

"This e-book is perfect for busy folks who need help maximizing their time in the kitchen so they can fix nutritious, real food snacks and meals to eat at home and on the go. In addition to realistic advice, this book provides recipes for real food staples you can make in bulk ahead of time, which ensures you always have nutrient dense foods at hand. And it’s especially helpful if you’re interested in implementing homemade fermented foods into your diet."

From Scratch: Easy Recipes for Traditionally Prepared Whole-Food Dishes 

"If you're looking for a cookbook that is as entertaining as it is delicious, then look no further. From Scratch is a breath of fresh air when it comes to learning how to traditionally prepare and cook nutritious food. Shaye does not disappoint in her recipes and this cookbook reads like a letter from a close friend. These meals are easily prepared and yes, easily devoured."

Question for Discussion: What's your favorite food to pair with steak? 

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