A great steak salad should be more than a pile of greens with meat on top. This Blue Cheese & Steak Salad brings together juicy, quickly seared rump steak, crisp vegetables, and a tangy blue cheese dressing for a meal that feels hearty without being heavy. With smoky paprika seasoning and a creamy dressing made with blue cheese, sour cream, Dijon mustard, and white wine vinegar, every bite balances savory richness with fresh crunch.
The steak is the star, and getting a good sear makes all the difference. Rub two rump steaks with olive oil, smoked paprika, garlic salt, and freshly ground black pepper, then cook them in a very hot griddle pan for about two minutes per side. Let the meat rest under loosely tented foil for five minutes before slicing. Resting helps the juices settle, while the high heat creates a flavorful browned exterior.
While the steak rests, prepare the blue cheese dressing. Mash creamy blue cheese, such as Gorgonzola dolce or Dolcelatte, into sour cream, then whisk in white wine vinegar, Dijon mustard, and a tablespoon of water until the dressing reaches a consistency that’s easy to drizzle. The cheese provides a bold, tangy flavor, while the sour cream smooths it out and the mustard adds a little sharpness.
The salad itself features Little Gem lettuce, halved cherry tomatoes, diced cucumber, spring onions, and halved radishes. These fresh vegetables add color and contrasting textures that complement the warm steak and creamy dressing. Toss the vegetables together, arrange them on plates with the steak, drizzle with dressing, and finish with chopped chives.
For a beautifully browned steak, a heavy-duty griddle pan is a useful kitchen tool because it can hold high heat for quick searing. Avoid overcrowding the pan so the meat browns rather than steams.
Ready in about 20 minutes, this Blue Cheese & Steak Salad makes a practical lunch or quick dinner when you want something fresh, flavorful, and satisfying without spending a long time in the kitchen.
Try these other diabetic recipes: Herbed Salmon Steaks, Roasted Brussels Sprouts, Mushroom Scrambled Eggs or Broiled Rainbow Trout with Fresh Tomato.
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Blue Cheese & Steak Salad
Try this wonderful recipes for Blue Cheese & Steak Salad.
- Total Time: :20
- Yield: 2
Ingredients
- olive oil
- rump steaks 2
- smoked paprika 1/4 tsp
- garlic salt 1/2 tsp
- freshly ground black pepper 1/4 tsp
- spring onions 2, chopped
- radishes 6, halved
- Little Gem 1, cut into chunks
- cherry tomatoes 10, halved
- cucumber 1/4 small, diced
- chives chopped to make 1 tbsp
BLUE CHEESE DRESSING
- creamy blue cheese (such as gorgonzola dolce or dolcelatte) 50g
- soured cream 4 tbsp
- white wine vinegar 1 tbsp
- Dijon mustard 1/2 tsp
Instructions
- Oil the steaks then mix the paprika, garlic salt and pepper, and rub into both sides.
- To make the dressing, put the cheese in a bowl and mash in the soured cream. Whisk in the vinegar, mustard and 1 tbsp water, then season.
- Heat a griddle pan over a high heat until very hot and sear the steaks for 2 minutes each side, then rest for 5 minutes under loose foil.
- Toss the salad vegetables together then plate up with the steak. Drizzle over the dressing then sprinkle over chives to finish.
- Prep Time: :10
- Cook Time: :10
- Category: Dinner
- Method: Stovetop
- Diet: Diabetic