A simple dinner that takes less than 20 minutes to make, including steak resting time, this Steak Salad with Maple Balsamic Vinaigrette is a filling and delicious! The steak is sprinkled with herbs, fried in a cast iron pan and served on top of kale and arugula. There’s a whole sweet/savory combo going on here with toppings, which include sweet dried cranberries, crisp apple, thinly sliced red onion, creamy-n-salty blue cheese and mixed nuts for fiber and crunch. The simple Maple Balsamic Vinaigrette contains just a few ingredients that you probably already have on hand in your pantry. It’s the perfect go-to salad for a hearty lunch or dinner!
Hey everyone! How’s ya? Remember in my last post me talking about how hubby and I were recently in the garden prepping for Spring and we even noticed our green onion and chives starting to come up? Well….just last Wednesday we got dumped with a tremendous amount of snow!! I couldn’t believe it. I mean, I even had the Winter tires off my vehicle. Our new bbq was officially put on the deck. I ordered some Spring/Summertime clothes. I was all pumped up for the season to change. Perhaps I was asking for it, was I? Enough already, know what I’m sayin’? Despite all the snow, the temperature is starting to warm and, like I said before and I’ll say again, ‘hopefully that’s all for the season.’ Fingers crossed (but not holding my breath or anything).
This past weekend I had a salon appointment and I always go back and forth between letting my hair grow and then cutting off. Anyone else like that? Anyway, this weekend I opted to cut it all off! So, now I have a bob! My head feels so light 😀 Someone else that had a hair cut was furry child (aka the little boy). We used to bring him to the groomer, but it was far too stressful on him so now hubby and I do his grooming and it’s stressful on us and not the furry child, lol. Not really, it’s stressful on everyone. Ugh. Furry child is less than 20 lbs, but it takes both hubby and I to manage to cut him. It’s like, all of a sudden, when he is getting groomed he turns into The Incredible Hulk or something; he throws a complete hissy fit and I’m constantly trying to praise him with promises of treats. And, it’s like all three of us are trying to play a game of Twister in an effort to get his hair cut; turn this way, turn that way, move here, move there. But I know it’s a lot less stressful for the furry child than going to the groomer. Fun times. End result: furry child looks so handsome and he is good for another couple of months (thank goodness).
Anyways, enough about my weekend adventures, right 🙂 ? I originally made this Steak Salad with Maple Balsamic Vinaigrette for moi when hubby was away one Friday evening for work. I wanted something nice for supper, but really didn’t want to spend a whole lot of time cooking something just for me, ya know? I was pooped after all week and I had stuff to do. You know, watch Netflix, paint my nails, get a bubble bath; I’m a busy woman. I ain’t got time to be spending hours gallivanting around in the kitchen cooking for just little ol’ me 😀 In less than 20 minutes, I had a lovely salad that filled me up and hit the taste buds. I served with some garlic bread and hunkered down and watched some Netflix…well me and the furry child, of course 😉
All I did was sprinkle salt and pepper on the steak, along with some herbs, and fried it in the cast iron pan with butter and olive oil for about 3-4 minutes for each side (more or less depending on your preference for doneness; my steak was about medium). I totally recommend cooking in cast iron, by the way. I used ‘herbes de provence’ for my herb component, which is basically a blend of herbs, such as thyme, rosemary and tarragon and it was dried (not fresh herbs). You can use this or whatever herb you prefer. Rosemary works lovely with steak. Keep in mind that in most cases dried herbs are more potent than fresh; if you are using fresh herbs, just use about three times the amount to be equivalent to the amount of dried herbs you are using.
While the steak rests (and, yes, rest the steak, please), just get the actual salad component ready and make the vinaigrette. I don’t know about you, but I love blue cheese and, for me, blue cheese and apple is a classic combo pack. Paired with steak is phenomenal. The Maple Balsamic Vinaigrette is made from a handful of ingredients and it is what it sounds like – simply maple syrup, balsamic vinegar, olive oil, salt and pepper. Easy, right?
Take your fork and grab a bit of steak, a bit of blue cheese and you have the perfect bite.
Obviously, if you aren’t flying solo for dinner and you and your honey are home together, simply double this recipe. Easy peasy! Oh, and before I forget…a very good blogger friend of mine, Karrie, from Tasty Ever After said that steak goes well with vodka and she has an awesome recipe for a martini….just sayin’ 😉
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Have a fabulous week, you guys, and chit chat again soon 🙂
Steak Salad with Maple Balsamic Vinaigrette
- 1 4 oz steak -of your choice (I used strip loin)
- 1 tsp unsalted butter
- 1 tsp vegetable oil
- salt -to taste
- black pepper -to taste
- 1/4 tsp herbes de provence -herb blend (or your favourite herb)
For the Salad
- 1 cup baby kale
- 1 cup baby arugula
- 1 tbsp dried cranberries
- 1 tbsp mixed nuts
- 1/4 apple -sliced
- 1 tbsp red onion -thinly sliced
- 2 tbsp blue cheese
Maple Balsamic Vinaigrette
- 1 tbsp olive oil
- 1/2 tbsp maple syrup
- 1 tsp balsamic vinegar
- pinch salt
- pinch black pepper
For the Steak
- Before cooking, use a brown paper towel to remove any excess moisture from steak. Season with salt, pepper and herbs.
- On stovetop on medium heat, melt butter and oil together (cast iron pan preferable). Place steak into butter/oil and cook approx. 4 minutes/side. My steak was about 1/2 inch thick and I had my steak medium. If you prefer your steak cooked less or more, simply adjust your cooking time accordingly.
- Let steak rest. I like to let my steak rest for a while, so I let this one rest 10-15 minutes. Thinly slice against grain after resting.
For the Salad
- Place kale and arugula in bowl and place remaining ingredients on top. The quantity suggested of each topping is what I used, but feel free to use more or less of each topping, as desired, depending on your preferences.
Maple Balsamic Vinaigrette
- Combine all ingredients in a small mason jar. Cover and shake to combine. Pour over salad. Enjoy!