Classic Steak Salad

Classic Steak Salad

A lighter take on steak: skirt steak with a blue cheese vinaigrette on a bed of arugula and spinach.


For the Steak:

1.5 lb. (68 grams) Skirt Steak 2 Tbsp (24 mL) Canola Oil Kosher Salt (as needed) Black Pepper (as needed) 4 pinches Fleur de Sel For the Vinaigrette: ½ cup (100 mL) Extra Virgin Olive Oil ⅛ cup (30 mL) Champagne Vinegar 1 ½ tsp (7 gram) Dijon Mustard ¼ cup (30 grams) Blue Cheese crumbled 1 Tbsp (12 grams) Shallot 1 tsp (1.6 grams) Chives 10 turns Black Pepper, freshly cracked ½ tsp (1.5 grams) Kosher Salt For the Salad: ½ Medium Red Onion 1 cup (150 grams) Cherry Tomatoes ½ cup (60 grams) Blue Cheese, crumbled 3 cup (65 grams) Arugula 3 cup (65 grams) Baby Spinach ¼ tsp (0.75 grams) Kosher Salt     The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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