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5 from 1 vote

Steak & Artichoke Salad with Blue Cheese Dressing

A delicious steak and artichoke salad recipe featuring the irresistible and yet lighter blue cheese dressing made with Greek yogurt.
Prep Time7 minutes
Cook Time8 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: beef, salad dressing
Servings: 2 large salads, or 4 small salads

Ingredients

Salad Ingredients:

  • 1 Tbsp. canola oil
  • 1 flank steak trimmed of excess fat
  • 6-8 cups mixed greens
  • 4 slices bacon cooked and crumbled
  • 1 (14 oz.) jar artichoke hearts drained and roughly chopped
  • 1/2 cup roasted red peppers thinly sliced
  • 1/2 cup walnuts toasted

Blue Cheese Dressing Ingredients:

  • 1/2 c plain Greek yogurt
  • 1/2 cup crumbled blue cheese
  • 1 garlic clove finely minced
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. lemon juice
  • pinch each of cayenne pepper salt and black pepper

Instructions

To Make The Salad:

  • Season steak generously on both sides with salt and many grinds of black pepper.
  • To cook steak in a skillet or grill pan, heat skillet on medium-high and add olive oil. When oil begins to shimmer, place steak in skillet and do not move it for 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. (Cook longer if desired for medium to well-done steak.)
  • To cook steak on the grill, grill steak on high heat, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare. (Cook longer if desired for medium to well-done steak.)
  • Remove steak once cooked and let sit for at least 10 minutes. Cut across the diagonal into thin strips.
  • Prepare the salads by layering the greens with the crumbled bacon, artichokes, roasted red peppers and walnuts. Drizzle with blue cheese dressing.

To Make Blue Cheese Dressing:

  • Whisk together all ingredients until blended. Break up larger chunks of blue cheese if necessary.

Notes

This would also be a fantastic salad made on the grill!  In addition to grilling the steak, try tossing the artichokes, roasted reds, and walnuts in a grill pan and letting them get just a little bit charred.  You could also use a wedge of lettuce and pop that on the grill (briefly) as well!