This Steak Blue Cheese Salad with Onion Jam topped with fresh grape tomatoes, homemade garlic croutons, toasted walnuts and cool, crisp romaine is the perfect main course any time of year!
In an attempt to eat a little lighter this year…I’m having my sirloin steak with salad instead of baked potatoes with all the fixings. Hey, you “gotta” start somewhere.
There is something about perfectly cooked, medium rare steak (I use Sous Vide) and tangy blue cheese crumbles that gets my face “a-smiling”! So, whenever I have leftover steak (I should say “if ever”) from the night before, I’ll always make this delicious, low calorie and low carb salad for dinner. If you don’t want to wait for leftovers (or don’t have any), I’ve got you covered below. This Steak Blue Cheese Salad with Onion Jam is definitely the definition of a Main Course Meal. It’s so Unbelievably Flavorful and is ready to eat within 30 minutes. But, the best part is, it’s all Homemade!
There’s nothing like freshly baked golden croutons hot from the oven. They are so easy to make and taste “ridiculously” better than store bought. I am actually doing well if 10 pieces make it onto the dinner plates (a girl has to taste test, doesn’t she?). They have a softness and light buttery crunch to them and really add texture to the salad.
The same can be said for the homemade salad dressing. With just a couple of ingredients, you have a really tangy, fresh tasting, wonderfully zesty Dijon vinaigrette! But, the real star of this show is the Onion Jam. I call it that because it has the same consistency as normal jam when it’s done cooking. You get this incredible, caramelized, sweet-honeyed, savory onion taste with a tiny bit of sea salt to round it out. It is absolutely Spectacular on the Steak! It really makes it something Extra Special. Finally, add in the juicy, fresh grape tomatoes, nutty-roasted walnuts and smooth blue cheese and you have an amazing dinner that you’ll end up making again and again. You’re going to love it! Now, if only I could lighten up my Reese’s Brownie Pops for dessert afterwards, I’d really be in business!
- 3 small boneless sirloin steaks
- 2 yellow onions, thinly sliced
- 2 teaspoons honey
- 1 small slightly stale baguette, cut into 1” pieces
- ½ teaspoon garlic powder
- ½ cup walnut halves
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 tablespoons red wine vinegar
- 1 garlic clove, finely minced
- 1 tablespoon honey
- ¼ cup extra-virgin olive oil, plus more for cooking
- 2 heads romaine hearts, coarsely chopped
- 1 cup grape tomatoes, halved
- ¼ cup blue cheese crumbles
- Salt and pepper
- Rinse the steaks and pat dry thoroughly. Sprinkle with salt and pepper and set aside. You can Sous Vide them instead of cooking in a pan, which is my preferred method.
- Heat 2 teaspoons olive oil in a medium non-stick pan over medium heat. Add the onions and cook, stirring constantly, for 7 minutes. Add in 2 teaspoons honey and sprinkle with a little salt. Continue to stir for another 5 minutes until it’s caramelized and golden brown. Set onions aside in a small bowl and wipe out the pan with a paper towel to use later.
- Preheat oven to 375°F. Spray a baking sheet with non-stick cooking spray. Place the baguette pieces in the center and drizzle with 2 tablespoons olive oil, garlic powder and a pinch of salt and pepper. Toss on the pan to combine, and then spread out into a single layer. Bake for 10 minutes total until golden brown, tossing and turning pieces halfway through.
- Add walnuts to the medium non-stick pan over medium heat. Toast, stirring constantly, until lightly browned about 5 minutes. Remove walnuts to a small bowl and set aside. Wipe out pan again and turn up the heat to medium-high.
- Add 1 tsp. olive oil and the steaks to the hot pan and sear until steaks reach a minimum internal temperature of 132°F -145°F, about 5 minutes per side. Transfer steaks to a cutting board and let rest 5 minutes before slicing into 1⁄2” slices (slice against the grain).
- In a large mixing bowl, whisk together the Dijon mustard, lemon juice, red wine vinegar, garlic clove, honey and ¼ cup olive oil. Add the romaine lettuce, walnuts, tomatoes and blue cheese. Toss to combine and season to taste with salt and pepper.
- To serve, pile a bed of dressed salad on each plate. Arrange steak slices over the salad and garnish with caramelized onions and croutons on top. Enjoy!
For other fantastic salad recipes, please check out our Turkey Cranberry Pecan Spinach Salad, Confetti Cabbage Salad or our Mexican Caesar Salad, to name a few!