This black and blue steak salad is simple, fresh, but so flavorful! Flank steak is coated in blackened seasoning and grilled just how you like it. The steak is served over crisp arugula and grilled peaches! You are going to love this summertime meal!
I think if I didn’t have kids, I would eat very differently. It’s not as though our meals cater to their whims, it’s just that if it were up to me, I may not cook as much.
I have been known to just have a bowl of popcorn for dinner, something you can’t do with kids.
But this salad is really the kind of meal I could eat every single day. It is lean and quick with a great blend of flavors. It is also incredibly simple to make.
What Is Black and Blue Steak?
A black and blue steak has origins in Philly and it refers to the cooking method of coating a steak with blackened seasoning and the searing on the outside but keeping the insides a little pink. Traditionally the steak is cooked in a large cast-iron skillet set over high heat.
The steak is coating in blue cheese during cooking to create a tangy, cheesy sauce for the cooked steak.
What Ingredients Do I Need For This Black and Blue Steak Salad
How To Make A Black and Blue Steak
STEP ONE – Spray the grates of outdoor grill with non-stick spray and preheat the grill.
STEP TWO – In a small bowl, combine the paprika, pepper, garlic salt, cayenne pepper, and oregano. Rub the spice mixture over the steak.
STEP THREE – Place the steak on the grill and grill the steak for 8-10 minutes, flipping once. Remove the steak and allow it to rest for 10 minutes before slicing.
STEP FOUR – While the steak rests, add your peaches (pitted and halved or sliced) onto the hot grill. The grill peaches until soft. This should take about 5 minutes depending on the ripeness of your peaches.
STEP FIVE – Divide arugula between 4 plates. Slice the steak across the grain and divide the slices of steak and peaches between the salads. Serve the salad with homemade creamy balsamic dressing and top with pecans and blue cheese crumbles.
Grilling Tips For Beef
- Keep food safety in mind when thawing beef before grilling. Although some say to bring beef to room temperature before grilling, we recommend seasoning beef as soon as it’s taken from the fridge, then putting it right on the grill.
- Remember that beef’s internal temperature will continue to rise even after it is removed from the grill. Use an ovenproof or instant-read thermometer to monitor beef’s doneness and don’t be afraid to turn the temperature down.
- After grilling, allow beef to rest for a few minutes before cutting and serving. This prevents the tasty juices from draining out of the beef and onto your plate.
- Wanting to serve your family a nutritious steak or roast that’s also affordable? Check out these delicious cuts that are budget-friendly!
- The Ohio beef community includes more than just farmers! Small business owners, community leaders, animal caretakers, nutritionists and environmentalists are all dedicated to producing safe, wholesome beef.
- I love using flank steak in recipes. I think it’s an easy to cut to find and to cook and it has a good flavor. But strip steak or flat iron steak can be substituted.
- The best thing about beef is it is packed with essential nutrients that support an active and healthy lifestyle! Beef contains 10 essential nutrients, including B-vitamins and zinc, which give you energy and support a healthy immune system. Couple beef with healthy greens and luscious produce for a complete meal.
- Adjust the seasoning to your liking. You can use more or less Cayenne pepper. You can also us ancho chile or chipotle chile powder.
- Not everyone likes arugula, it can taste bitter to some. Feel free to use your favorite greens for this salad.
- If you are not a fan of blue cheese try using goat cheese, feta, or even white cheddar cheese instead.
- Leftover steak slices would be great stuffed into sub rolls for a sandwich option!
More Steak Recipes
- 1 ½ lb flank steak
- 2 teaspoons paprika
- 2 teaspoons black pepper
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon dried cayenne pepper
- 4 large peaches
- 16 oz arugula
- 1 cup chopped pecans
- 2 tablespoons mayo
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 cloves minced garlic
- ¼ teaspoon salt
- 1 tablespoon water
- ¼ cup crumbled blue cheese
- Spray the grates of outdoor grill with non-stick spray and preheat the grill.
- In a small bowl, combine the paprika, pepper, garlic salt, cayenne pepper, and oregano. Rub the spice mixture over the steak.
- Place the steak on the grill and grill the steak for 8-10 minutes, flipping once. Remove the steak and allow it to rest for 10 minutes before slicing.
- While the steak rests, add your peaches (pitted and halved or sliced) onto the hot grill. The grill peaches until soft. This should take about 5 minutes depending on the ripeness of your peaches.
- Divide arugula between 4 plates. Slice the steak across the grain and divide the slices of steak and peaches between the salads. Serve the salad with pecans and blue cheese crumbles.
- For the dressing, whisk together the mayo, olive oil, balsamic vinegar, garlic, salt, and water.
Amount Per Serving Calories 801Total Fat 53gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 37gCholesterol 144mgSodium 799mgCarbohydrates 30gFiber 8gSugar 20gProtein 57g