Well, hey there, friends! If you’re in the mood for something fresh, flavorful, and just downright fancy (but still easy to whip up), then pull up a chair because this Strawberry Blue Cheese Steak Salad is calling your name! It’s got everything: juicy, perfectly cooked steak, sweet strawberries, creamy blue cheese, and the crunch of candied pecans—all tied together with a zippy vinaigrette dressing.
And the best part? You can use any of the amazing steak cuts from our Blue Bonnet Box! Whether it’s sirloin, ribeye, or filet mignon, every bite will remind you why choosing high-quality, grass-fed beef makes all the difference.
This salad is just the thing for a lunch that feels a little special or a light dinner that doesn’t skimp on flavor. So, grab your apron, and let’s get to it!
Why Choose the Blue Bonnet Box?
Before we dive into the recipe, let me tell you why our Blue Bonnet Box is the perfect way to keep your kitchen stocked. It’s packed with all your favorite steak cuts—ribeye, sirloin, New York strip, filet mignon, and more—so you’ll always have the right steak for any occasion.
When you buy from Permaculture Pastures, you’re getting:
• Grass-Fed Goodness: Our beef is naturally raised, which means it’s packed with omega-3s, iron, and a depth of flavor you just can’t get from store-bought meat.
• Versatility: The Blue Bonnet Box gives you a variety of cuts, so whether you’re grilling, pan-searing, or slicing up steak for a salad like this, you’re covered.
• Sustainability: By supporting our farm, you’re choosing ethical, sustainable practices that are good for the animals and the land.
Alright, now that you’ve got the best steak ready to go, let’s talk salad!
Strawberry Blue Cheese Steak Salad
Ingredients:
For the Steak:
• 1-1½ pounds steak (sirloin, ribeye, or filet mignon from the Blue Bonnet Box)
• 1 tablespoon olive oil
• Salt and pepper to taste
For the Salad:
• 6 cups mixed greens (spinach, arugula, or spring mix all work great!)
• 1 pint fresh strawberries, hulled and sliced
• ½ cup crumbled blue cheese
• ¼ cup red onion, thinly sliced
• ¼ cup candied pecans (optional but oh-so-good!)
For the Vinaigrette:
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon local honey (Permaculture Pastures raw honey is perfect!)
• 1 teaspoon Dijon mustard
• Pinch of salt and pepper
Instructions:
1. Cook the Steak:
First things first, let’s cook up that beautiful steak. Pat it dry with paper towels and season generously with salt and pepper on both sides. Heat a skillet (cast iron works wonders here) over medium-high heat and add the olive oil.
Once the oil is hot and shimmering, lay the steak in the skillet. Cook for about 3-4 minutes per side for medium-rare, or until it’s cooked to your liking. Remove the steak from the pan and let it rest for 5-10 minutes before slicing it thinly against the grain.
2. Make the Vinaigrette:
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper. Taste and adjust as needed—if you like it a little sweeter, add another drizzle of honey.
3. Assemble the Salad:
Grab a big serving bowl or plate and pile on the mixed greens. Scatter the sliced strawberries, red onion, and crumbled blue cheese over the top. If you’re feeling fancy (and you should), toss on those candied pecans for a little crunch and sweetness.
4. Top with Steak and Dress:
Lay those gorgeous steak slices on top of the salad and drizzle everything with the homemade vinaigrette. Give it a gentle toss, or just serve it as is for a beautiful presentation.
Why This Salad is a Winner
Y’all, this salad is a masterpiece of flavors and textures. The juicy steak pairs perfectly with the sweetness of the strawberries and the tangy creaminess of the blue cheese. The vinaigrette ties it all together with just the right balance of sweet and tangy, and those candied pecans? Well, let’s just say they’ll have you sneaking extra bites straight out of the bowl.
And let’s not forget—this dish isn’t just delicious; it’s downright good for you. Between the protein-packed steak, the fresh greens, and the antioxidants in the strawberries, you’re getting a meal that’s as nourishing as it is tasty.
Why the Blue Bonnet Box is Perfect for This Recipe
This salad is all about letting the steak shine, and that’s where the Blue Bonnet Box comes in. When you’ve got high-quality, grass-fed beef on your plate, you don’t need to do much to make it taste amazing. Whether you choose a tender filet, a flavorful ribeye, or a classic sirloin, every cut in the Blue Bonnet Box is a winner.
If you haven’t tried it yet, now’s the time to treat yourself to the best beef Texas has to offer. Your taste buds (and your family) will thank you!
So, there you have it—a salad that’s as beautiful as it is delicious. Whip this up for dinner tonight, and don’t be surprised if folks start asking for seconds (and thirds).
Happy cooking, y’all!
Addison Smith
Permaculture Pastures