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Steak Salad with New York Strip, Cherry Tomatoes, Avocado, Blue Cheese, and Pickled Red Onions Recipe

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A vibrant and hearty Steak Salad featuring a juicy New York strip steak, fresh cherry tomatoes, creamy avocado, tangy blue cheese, and pickled red onions, all tossed in a flavorful balsamic vinaigrette. Perfect for a satisfying meal that balances protein and fresh greens.

Ingredients

For the Marinade and Steak

  • 2 garlic cloves, minced
  • ½ cup olive oil, divided
  • 1 tablespoon fresh rosemary, chopped
  • 1 small shallot, minced
  • 1 lemon, juiced and divided
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon pepper, plus more to taste
  • 1 ½ pounds New York Strip steak

For the Balsamic Vinaigrette

  • 2 tablespoons balsamic vinegar
  • ½ tablespoon honey
  • 1 teaspoon Dijon mustard
  • Remaining ¼ cup olive oil
  • Remaining lemon juice

For the Salad

  • 1 5-ounce container green leaf lettuce (or lettuce of choice), roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • ½ cup crumbled blue cheese
  • ½ cup pickled red onions

Instructions

  1. Prepare the Marinade: In a shallow medium bowl, whisk together minced garlic, ¼ cup olive oil, chopped rosemary, minced shallot, half of the lemon juice, ½ teaspoon salt, and ½ teaspoon pepper. This mixture will infuse the steak with herbaceous and citrusy flavors.
  2. Marinate the Steak: Add the New York Strip steak to the marinade and toss to coat thoroughly. Let it sit at room temperature for 20 minutes to absorb the flavors and tenderize slightly.
  3. Heat the Skillet: Preheat a cast iron skillet over high heat for 2 minutes to ensure a perfect sear on the steak.
  4. Cook the Steak: Place the marinated steak in the hot skillet. Cook undisturbed for 4 minutes to develop a crust, then flip and cook for an additional 4 to 5 minutes depending on your desired doneness. For medium, aim for an internal temperature of 140˚F.
  5. Rest the Steak: Remove the steak from heat and tent loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute, ensuring a juicy steak.
  6. Make the Balsamic Vinaigrette: While the steak rests, whisk together balsamic vinegar, honey, Dijon mustard, the remaining ¼ cup olive oil, and the remaining lemon juice in a small bowl until the mixture emulsifies into a smooth dressing.
  7. Assemble the Salad: On a large platter, spread the chopped lettuce as the base. Top evenly with halved cherry tomatoes, sliced avocado, crumbled blue cheese, and pickled red onions.
  8. Slice and Top Steak: Slice the rested steak thinly across the grain for tenderness. Arrange the steak slices over the salad.
  9. Finish and Serve: Drizzle the prepared balsamic vinaigrette over the entire salad just before serving to keep ingredients fresh and bright.

Notes

  • Use a meat thermometer to ensure your steak is cooked to your preferred doneness.
  • Allowing the steak to rest is essential for juicy results.
  • Pickled red onions add a bright tang and can be made ahead or purchased.
  • Cast iron skillets help achieve a better sear due to their heat retention.
  • Feel free to substitute blue cheese with feta or goat cheese if preferred.

Find it online: https://recipesbyliza.com/steak-salad-with-new-york-strip-cherry-tomatoes-avocado-blue-cheese-and-pickled-red-onions-recipe/