Black and Blue Steak Salad with Asparagus and Red Peppers

Black and Blue Steak Salad with Asparagus and Red Peppers

After enjoying the black and blue steak sandwich so much I just had to try it in salad form as the idea of a black and blue steak salad was what inspired the sandwich in the first place. A sweet and tart balsamic vinegar is the perfect foil for the creamy and tangy blue cheese so I knew that the base of my salad was going to be salad greens in a balsamic vinaigrette but I could not stop there as things seemed a little bit too boring. While I was thinking about it, my mind wandered to wondering what I was going to do with the asparagus that I had picked up at the market and I had my answer; add it to the salad. Since I was going to be grilling the steak I figured, why dirty any other dishes when grilled asparagus is so good? I often like to pair red peppers with asparagus and some grilled red peppers were bound to work wonders in the salad. The black and blue steak salad turned out amazingly well! The moist, tender an juicy steak was a delight and the blue cheese, balsamic vinaigrette, asparagus and red peppers played really well together almost like dancing in your mouth. Salads with a bit of grilled meat like this steak salad are ideal light meals for summer and it is always nice when you can include some seasonal local ingredients like the asparagus.

Black and Blue Steak Salad with Asparagus and Red Peppers

Black and Blue Steak Salad with Asparagus and Red Peppers

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

Tender gilled steak in a salad with grilled asparagus, red peppers and onions in a balsamic vinaigrette topped with a tangy blue cheese.

  • 1 tablespoon olive oil
  • 1 red pepper, seeded and thinly sliced
  • 1 red onion, cut into wedges
  • 1 pound asparagus, trimmed
  • 1 pound steak such as rib eye, flank, etc., room temperature
  • salt and pepper or your favourite steak spice blend to taste
  • 1 (6 ounce) bag mixed greens
  • 1/4 cup balsamic vinaigrette
  • 1/4 cup blue cheese, crumbled
  1. Brush the grill with the olive oil and heat it up to medium.
  2. Add the red pepper, onion and asparagus and grill until tender, about 5-8 minutes and set aside.
  3. Rub the salt and pepper (or steak spice blend) into the steak on both sides.
  4. Grill the steak for no more than 2 minutes per side over medium-high heat.
  5. Let the steak rest for 5 minutes and then slice it thinly.
  6. Assemble salad and toss in the balsamic vinaigrette.
  7. Serve salad topped with the steak and blue cheese.


April said...

I'm pretty obsessed with salads right now. I'm definitely going to try this one.

Joanne said...

In my opinion, salads are all about the mix-ins and asparagus and red peppers were great additions! Looks like one delicious meal!

vanillasugar said...

you know kevin you really should be called the leftover king. i mean really.

WineDineDivas said...

Oh Kevin, this looks absolutely Gorgeous!
Judit & Corina

Lindsay said...

Looks delish!!

Molly said...

I have no idea why, but I've never paired roasted red peppers with asparagus. You've inspired me! Thanks.

Nicole -Recipes with Leftovers said...

That looks amazing!

Megan Younce said...

i made this for my parents and myself last night and i have to say - it was AMAZING. as my dad kept saying "the perfect summer dish". the onions and the red peppers really complimented the rest. thanks so much for the recipe!

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