When tossing together a quick salad for dinner, I often add some form of protein like grilled shrimp, rotisserie chicken or even canned tuna. But sometimes you want your dinner salad to really feel like a meal.
This Sprouts & Steak Salad is just that. A homemade smoky blue cheese dressing is the perfect drizzle over tender slices of pan seared beef & charred brussels sprouts which you then top with some crunchy & crispy shallots. This is one salad you will eat for dinner that won’t leave you feeling deprived.
I love brussels sprouts. So cute, they are like mini cabbages. And I really love cabbage, too. I simply roasted them in the same pan that cooked the steak. They really pick up some amazing flavor and color.
This simple, smoky blue cheese dressing is everything! I used Moody Blue cheese which I find at Whole Foods or Wegmans. It lends a beautiful flavor to the steak and sprouts.
These beautiful shallots are my go to onion. I always have them on hand to add to salads and dressings. But let me tell you, they are so easy to crisp up and make the perfect salad topper. Great on sandwiches and your favorite green bean casserole, too!
All of these ingredients compliment each other so well. I’d eat any of them separately with the blue cheese dressing alone!
All of the components of this salad come together pretty quickly. And you can even make the dressing and the crispy shallots in advance.
This is a great dinner salad to make a weeknight feel special. I think you will love it just as it is. But here’s how to MAKE IT YOUR OWN:
- Want to keep it vegetarian? Omit the steak. Add some roasted carrots, mushrooms or other veggies.
- Can’t find smoked blue cheese? Any blue cheese will taste great!
- Not a fan of blue cheese? How about feta?
- Want to omit the cheese altogether? A nice balsamic vinegar would work here too, or even just a drizzle of thick, aged balsamic vinegar.
- I used Rib Eye, but you can certainly substitute any cut of your favorite beef. As a matter of fact, substitute the beef for your favorite protein.
- And any onion, sliced thin will crisp up nicely for the topping. Or you can caramelize the onions or pan sear them with the sprouts.
- FOR THE STEAK:
- 1½ pound rib eye steak
- 1 Tablespoon of olive oil
- 1 Tablespoon butter
- salt & pepper to season
- FOR THE SPROUTS:
- 20 ounces of brussels sprouts, trimmed and cut in half
- 3-4 Tablespoons of olive oil
- salt & pepper to season
- FOR THE SHALLOTS:
- 1 cup of thinly sliced shallots
- ¼ cup of vegetable oil
- FOR THE DRESSING:
- 3 ounces of smoked blue cheese
- ¼ cup of sour cream
- 1 Tablespoon of white balsamic vinegar
- 1 clove of garlic, minced
- 1 teaspoon of chopped fresh parsley
- salt & pepper to taste
- additional splash of milk or cream to thin the dressing
- Prepare the dressing by putting all of the ingredients into a mini food processor or blender.
- Blend until combined.
- Add milk or cream, one teaspoon at a time, to get your desired texture.
- Season with salt & pepper to your liking.
- Next, prepare the shallots.
- Heat ¼ cup of vegetable oil in a saute pan until very hot.
- Add the shallots, stir, and cook until crisp about 3-5 minutes for this small batch.
- Remove the shallots from the oil a little before they get to your desired shade of brown since they will cook a little more when they are drying.
- Place them on a paper towel to remove excess oil.
- To prepare the steak, heat the oil and butter in a cast iron skillet over high heat.
- Pat your steak dry and season each side with salt and pepper.
- Add the steak and cook on high for 2 minutes, flip and cook the other side for 2 minutes, just to get a nice sear.
- Then reduce the heat to medium high, and cook each side again for an additional 2 minutes for medium rare (longer if you prefer your steak medium or well).
- Let the steak rest while you cook the sprouts.
- In the same pan with the steak drippings, add the additional 2-3 Tablespoons of oil and heat until hot.
- Add the sprouts and cook for about 10-15 minutes, stirring halfway through, until they have browned and are fork tender.
- Season with salt & pepper and stir an additional minute.
- Remove the sprouts to your serving platter.
- Slice the steak into thin slices and add on top of the sprouts.
- Drizzle with dressing and top with crispy shallots.
All of my salads and dressings are just a starting place for your imagination. So feel free to add or swap ingredients and do what works for you!