Blue Cheese Steak Salad

I am on a mission to eat everything we have in our freezer and pantry before I buy any more food. It’s sort of how this salad came to be. I say sort of because I actually found this recipe in the latest issue of Fine Cooking, my favorite food magazine. I happened to have two beautiful organic filet mignons in the freezer as well. They were calling my name for a few days.

This salad was meant to be!

Blue Cheese Steak Salad | Olives & Garlic

Do you ever feel like you buy food even when you have plenty of it at home? I think I do that more now since I started the blog. I made it my goal to use up as much of what I have in the fridge as possible. So far so good. I am, however noticing that the pantry is not emptying out as fast as I wanted, but the fridge is starting to look empty. Maybe if I get it to the point where it’s really empty I can use the opportunity to scrub it as well. Hmmm, not a bad idea. I wonder how that would work with Briana and Kurt when they try looking for snacks.

Blue Cheese Steak Salad | Olives & Garlic

I must warn you, this is a total MAN salad. The kind of dish you’d see on a menu at a steak house. I’m not kidding, Kurt said it’s one of the best salad’s he’s ever had. We’re having a couple over for a dinner party soon and he asked that I make this for them as well. I think it was really his way of requesting the salad again.

It’s filling too and makes for a great lighter dinner option. It especially works great when served with a glass of chilled wine. Talking about an adult meal, huh?!

Blue Cheese Steak Salad | Olives & Garlic

Blue Cheese Steak Salad | Olives & Garlic

What’s your favorite recipe that uses a lot of pantry ingredients?

Kathy Sig 2

Blue Cheese Steak Salad


Prep time: 

Cook time: 

Total time: 

Serves: 2-3

Adopted from Fine Cooking
  • 2 filet mignon steaks, you can also use rib eye or any other quality steak meat
  • ¼ cup Wasabiyaki marinade (sold in the international isle of your supermarket)
  • 2 cups mixed greens or more, depending on how much salad you want
  • 2 tbsp Balsamic vinaigrette dressing of your choice
  • ½ pint cherry tomatoes, sliced
  • 1 large white onion, sliced crosswise in ⅓ inch thick rounds
  • ½ cup blue cheese crumbles
  • canola oil
  1. Place steaks into a large ziplock bags, pour in the Wasabiyaki. Allow to marinade refrigerated for at least two hours. (You can do this step before leaving for work in the morning)
  2. Brush the onion with a little canola oil. Preheat a stove top grill pan and cook the onion about 3 minutes on each side. Remove and set aside.
  3. Next grill the steaks about 5 minutes on each side, undisturbed. Transfer the steaks to a cutting board and cover with aluminum foil. Allow to rest for 5 minutes before slicing. It's important to slice against the grain, the steak will be juicier and much more tender.
  4. Mix the salad greens and tomatoes with the dressing. Arrange on serving plates. Top with grilled onions, sliced steak pieces and blue cheese crumbles.
  5. Enjoy.
If you can't find Wasabiyaki marinade, then make a soy based marinade by combining soy sauce, Worcestershire sauce, minced garlic, black pepper and olive oil.


    • says

      If you can find the Wasabiyaki marinade then definitely use it. It breaks down the steak and makes it extra tender. I hope you enjoy this salad as much as we did. Thank you.

  1. says

    Bet it’s good to get your fridge all cleared out since you’re on your way to Mexico for an amazing vacation! Glad you could use so many of these ingredients up. This salad sounds delicious, and something I could serve Shawn for dinner and he won’t go, “Awww, just salad?” That guy loves his meat.

    Have SO much fun in Mexico! And please, post lots of pictures on Instagram so I can live vicariously thru you : )
    Natalie @ Tastes Lovely recently posted..Mixed Bean and Ham Hock SoupMy Profile

    • says

      My guy loves meat too. If you could only see his plate in Mexico, no veggies or greens. We had a fabulous time, its so hard to be back. I can’t even think of my next post yet. :)

    • says

      Thanks. You’re going to laugh when you hear where I got the wooden background. After the storm part of the McDonald’s parking fence was down. Some of the wood was starting to rot. So I made my husband load it into out car and cut into pieces for me. Talk about the life of a food blogger. Hahahaha


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