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  • Prep
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  • Total
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  • Servings
    4

Garlic Steak and Blue Cheese Salad

Ingredients

  • 1 pound boneless ribeye steak
  • 2 cups cherry tomatoes, halved
  • 4 ounces Treasure Cave® Crumbled Blue Cheese
  • ¼ pound mixed baby greens
  • ¼ pound arugula
  • Treasure Cave® Crumbled Blue Cheese for garnish
  • Finely chopped red onion for garnish

 

For the marinade:

  • 8 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • Pinch salt and black pepper

 

For the dressing:

  • ¼ cup red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 teaspoon salt
  • Black pepper
  • ½ cup extra virgin olive oil

Directions

  1. To make the marinade: In small bowl, whisk the garlic, olive oil and salt and pepper until well blended. Transfer to a resealable gallon-size plastic bag. Place the steak in the bag and marinate for at least 4 hours or overnight.
  2. To make the dressing: Whisk together the dressing ingredients except the oil. Gradually whisk in the oil.
  3. Preheat the broiler. Broil the steak for 4−7 minutes per side for medium-rare or to desired doneness. Transfer to a cutting board. Let stand for 10 minutes, then cut across the grain into thin slices.
  4. In a large bowl, place the tomatoes, blue cheese, baby greens and arugula. Drizzle with the dressing and toss gently to coat. Transfer to a serving platter. Place the steak slices on top of the salad. Garnish with blue cheese crumbles and red onion.

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