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Balsamic BBQ Steak & Blue Cheese Salad 

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Ingredients

The salad base:

  • 6 oz Blue cheese 
  • Arugula
  • 4 Radishes, thinly sliced 
  • 1/4 cup Pine nuts 
  • 1 Avocado
  • 1/2 cup Cherry tomatoes 
  • 3 Ears of corn
  • 1/2 Small red onion, diced 

The Cowboy Steak: 

  • 1 Bone-in Cowboy Steak 
  • Extra Virgin Olive oil 
  • Sea salt
  • Pepper

The dressing:

  • 1/4 cup Balsamic vinegar 
  • 1 tbsp Minced shallots
  • 3 tbsp Olive oil 
  • Squeeze of lemon 
  • 1 tbsp Dijon mustard 
  • Sea salt
  • Pepper 

Instructions 

  • The steak: Preheat the oven to 250°F. Remove the steak from the refrigerator about 20 minutes before cooking. Drizzle with good olive oil and season with salt and pepper on both sides. Cook in the oven until your internal temperature is about 120°F, about 45-50 minutes. How long this takes will vary depending on how thick your steak is. I would suggest starting with about 15 min per side and check where you are at from there.
  • The salad: Meanwhile, slice salad base ingredients and add to a large bowl. 
  • BBQ the corn & steak: Preheat the grill to about 425°F. Brush the corn with olive oil and add to the grill. Cook for about 5 min and then rotate. Add steak and cook for about 1 min per side just to get steak to 130°F and a nice sear. Remove corn and steak. Let steak rest and slice the corn off the cob and add to the salad.
  • The dressing: Either mixing in a mason jar or blending in a food processor, combine dressing ingredients and mix until smooth and creamy. 
  • The rest: Slice the steak into strips and add to the salad. Drizzle dressing overtop. Enjoy!  

Video

Notes

Note: The majority of the cooking process should be in the oven, leaving only a minute or two per side on the grill. The cowboy steak has a high fat content so be careful leaving on the bbq for too long