Black and blue steak salad is a satisfying, healthy meal. Crisp salad greens are piled with crunchy vegetables, tangy blue cheese, juicy tomatoes and thinly sliced roast beef, then finished with a cool, creamy herb dressing.
I’m always looking for ways to eat more vegetables without getting bored. A salad that has a variety of textures and bold flavors keeps things interesting and makes it easy to eat well every day.
A few weeks ago I met a potential freelance client at a local restaurant. It had been a hectic morning and I hadn’t eaten, so I ordered something while I waited. I almost gave in to the fried special with a buttery roll, but I chose a healthier option instead.
I ordered a black and blue steak salad because it combines fiber-rich vegetables with the protein and satisfaction of steak. The vegetables left me feeling full, and the steak kept the meal hearty enough that I didn’t miss the fried plate. That experience inspired me to recreate a version at home so my husband could try it.
Earlier that week I had roasted a beef for dinner and saved the leftovers specifically for a salad. Using prepared roast beef makes this recipe quick to assemble on busy nights. The candied pecans are simple to make and add a sweet, crunchy contrast to salty blue cheese. A creamy herb dressing brings everything together with fresh, bright notes.
This salad is substantial enough to serve as a main course, and it’s one I plan to make often when the weather gets warmer and I want something cool and filling without turning on the oven for long.
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Black and Blue Steak Salad Recipe
Ingredients
- ¼ cup brown sugar
- 2 teaspoons water
- ½ cup chopped pecans
- 4 cups fresh spring lettuce salad greens
- 1 red bell pepper cut into thin strips
- 1 yellow bell pepper cut into thin strips
- 1 cup chopped broccoli florets
- ½ cup diced tomato
- ½ cup blue cheese crumbles
- 8 ounces cooked roast beef sliced into strips
- Creamy herb salad dressing *
Instructions
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Make the candied pecans: in a small saucepan over medium heat dissolve the brown sugar with the water. Bring the mixture to a gentle boil and stir until it thickens slightly. Stir in the chopped pecans, coating them evenly. Remove from heat and spread the pecans on parchment to cool completely. Cooling ensures they stay crisp when tossed onto the salad.
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Prepare the salad base: arrange the fresh greens on a large platter or in a roomy salad bowl. Scatter the red and yellow bell pepper strips and the chopped broccoli evenly over the greens for color and crunch.
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Add tomatoes and cheese: sprinkle the diced tomatoes and blue cheese crumbles across the salad. The tomatoes add juiciness while the blue cheese provides a bold, salty contrast to the sweetness of the candied pecans.
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Top with candied pecans: once the pecans are cool, scatter them over the salad for a sweet, crunchy element that balances the other flavors.
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Arrange the steak: slice the cooked roast beef into thin strips across the grain and arrange them on top of the salad. Thin slices make the beef easier to eat and maximize tenderness in every bite.
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Finish with dressing: drizzle or toss the salad with a creamy herb dressing just before serving. Toss gently to combine and serve immediately so the greens stay crisp.