Pan-Seared Steak Salad with Strawberries and Blue Cheese - Canadian Beef | Canada Beef

Pan-Seared Steak Salad with Strawberries and Blue Cheese

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pan-Seared Steak Salad with Strawberries and Blue Cheese

  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35
  • Serving: 2


1 Beef Strip Loin or Rib Eye Steak, ¾ inch (2 cm) thick (about ½ lb/250 g)

½ tsp (2 mL) EACH salt and pepper

1 tbsp (15 mL) canola or sunflower oil

2 tbsp (30 mL) fresh lime juice

1 clove garlic, minced

¼ cup (60 mL) EACH balsamic vinegar and extra virgin olive oil

2 tbsp (30 mL) liquid honey

1 tbsp (15 mL) fresh lemon juice

2 tsp (10 mL) Dijon mustard

½ tsp (2 mL) EACH dried thyme leaves, salt and pepper

2 cups (500 mL) packed baby spinach or torn romaine

1½ cups (375 mL) strawberries, quartered

½ cup (125 mL) cherry tomatoes, halved

¼ cup (60 mL) thinly sliced red onion

¼ cup (60 mL) crumbled blue cheese

⅓ cup (75 mL) walnuts, chopped


1. Pat beef dry with paper towel. Season all over with salt and pepper.

2. Heat oil over medium-high heat in a large skillet. Cook steak for 6 to 8 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to cutting board and let rest for 5 minutes.

3. Vinaigrette: Meanwhile, combine garlic, vinegar, oil, honey, lemon juice, mustard, thyme, salt and pepper in a jar. Cover with lid and shake vigorously until smooth and well combined.

4. Cut steak into bite-sized cubes and transfer to a bowl; add lime juice and toss to coat.

5. Salad: Arrange spinach, strawberries, tomatoes and onion on two serving plates; top with steak. Sprinkle with cheese and walnuts. Spoon Vinaigrette over salad and serve immediately.


The vinaigrette can be made and stored in the refrigerator for up to 5 days.

When you are using red onions raw in a salad, soak them in water first. This preserves the onions flavour but removes the harsh, lingering aftertaste.

Not a blue cheese fan? Swap it out with crumbled feta, mini mozzarella (bocconcini) balls or goat cheese.