Black and Blue Salad Recipe is a hearty entree salad recipe with a spice-rubbed, blackened steak, blue cheese crumbles, and balsamic salad dressing. It has just a few simple ingredients but yields a bold flavor.
I find that this salad makes the perfect summer meal. It’s the perfect balance of satisfying yet not too heavy.
Most of the time when you blackened a protein you sear it in a super hot cast-iron skillet. However, if you prefer, you can grill your steak. Grilling sure keeps from heating up the house during the summer. As well, blackening steak, fish, or chicken really causes a lot of smoke. Granted restaurants have a super-duper strong fan to pull all that smoke out but most houses don’t have that luxury.
This is a great guide: How to Grill Steak
This is a great guide to cooking in the oven: How to Cook Steak in the Oven
BLACK AND BLUE SALAD RECIPE
- I used crispy field greens for my salad. You can use a spring mix, Romaine, Iceberg, or spinach. Basically, any lettuce will be tasty.
- Balsamic Vinaigrette is my favorite salad dressing with steak. It pairs nicely with the flavors in this salad. However, Ranch is always good. As well, you could substitute Blue Cheese Dressing for the blue cheese crumbles.
- You can also whisk together a simple and basic salad dressing using one part white wine vinegar with three to four parts extra virgin olive oil. (For example, that would be 1/4 cup of vinegar mixed with 3/4 cups olive oil.)
WHAT CUT OF STEAK DO I USE?
You can’t go wrong (as long as you don’t overcook it) with these types of steaks:
- Flat iron
- Filet mignon (as known as filet or tenderloin)
- New York Strip (also known as Strip, KC Strip, or Sirloin Strip Steak)
- Prime rib
Additionally, this salad is just as good with blackened chicken. Plus, chicken is usually cheaper than steak.
I kept the ingredients simple for my salad. You can add additional toppings. You may want to try
- grape tomatoes
- homemade croutons
- red or green onions
- pickled red onions
- Parmesan cheese
- pecans or almonds
I updated this post from an earlier version. As well, I added new pictures and simplified the recipe instructions.
While you’re here, check out these recipes
- Fig Scones
- Sweet Heat Chicken Kabobs
- Green Chile Cheddar Dip
- Boshamps Feta Dip
- 9 Wholesome Meals under 600 Calories
- Grilled Chicken Shawarma Skewers
Black and Blue Salad
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.Save To Your Recipe Box Go to your saved recipes
- 1 Tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
- 2 teaspoons ground black pepper
- ¼ teaspoon thyme
- 1/2 teaspoon oregano
- Mix all seasoning ingredients together. Store in an airtight container. It will be good for 6 months.
- Bring the steak to room temperature and preheat the grill. Meats should sit outside of the fridge for at least 20 minutes before cooking.
- Pat the steak dry, season with blackened seasoning on each side, and then place the steaks on the hot part of the grill. Let the steaks sear until they release without sticking. When the steak lifts easily from the grill, flip the steaks. Cook for a couple of minutes.
- Insert the thermometer lengthwise for the best reading. A temperature of 130 to 145°F is the range between medium-rare and medium. For a well-done steak, move it to the cooler part of the grill and let it cook longer. Remember, the steak will continue to cook after you remove it from the grill.
- Let the steaks rest for 5 to 10 minutes so the juices can settle then slice.
- Place lettuce in bowl(s). Top with slices of steak, cheese, and dressing. Serve.