Steak Salad with Cherry Vinaigrette

Seared flank steak over spring mix with bleu cheese, roasted pistachios, and black cherries, finished with a blended black cherry balsamic vinaigrette. A hearty dinner salad with a twist on our usual Rainier cherry and lemon version.

This steak salad with cherry vinaigrette is one of my go-to salads, but it doesn’t always show up the same way twice. Usually, I lean on Rainier cherries and a bright lemon vinaigrette. This time, though, I wanted something with more depth, so I swapped in black cherries and built the vinaigrette out of the cherries themselves instead of lemon, blended with balsamic until it turns deep and jammy. Same bones — completely different personality.

Cherries and steak aren’t a pairing most people reach for first, but the sweet-tart thing cherries do plays incredibly well against something rich and savory, like bleu cheese, seared beef, or toasted nuts. Half the black cherries go into the blended vinaigrette; meanwhile, the other half get sliced fresh over the top, so you get the cherry flavor twice, two different ways, in the same bite.

As a result, this is the kind of salad that eats like a full dinner, not a side you push around your plate while you wait for the real food.

There’s also something about this one that only really works in summer. First, if you’ve got a garden going, grab your greens straight from the beds — still cool, a little dirt-flecked, nothing like what comes in a plastic clamshell. Then keep the whole operation outside: fire up the grill instead of the stove, let the steak pick up that char you can’t get indoors, and eat the whole thing on the patio while the light’s still good. Consequently, that’s really the appeal of a salad like this — almost no time hovering over a hot pan, and a lot more time actually enjoying the evening. In short, it’s about as close to a perfect summer meal as it gets.

Grab Your Ingredients!

For the Vinaigrette:

• ½ cup of cherries
• ¼ cup balsamic vinegar
• ½ cup extra virgin olive oil
• 2 tablespoons raw honey
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard

For the Steak:

• 1 lb flank steak
• 1 tablespoon kosher salt
• ½ tablespoon freshly ground pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

For the Salad:

• 8 cups spring mix
• 2 cups cherries, washed, pitted, and sliced
• ½ cup bleu cheese crumbles
• 1 cup roasted pistachios 
• ¼ cup thinly sliced red onions

Steak Salad with Cherry Vinaigrette

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• Author: Michael Henry
• Total Time: 40 minutes
• Yield: 4 1x

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Description

Seared flank steak over spring mix with bleu cheese, roasted pistachios, and black cherries, finished with a blended black cherry balsamic vinaigrette. A hearty dinner salad with a twist on our usual Rainier cherry and lemon version.

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Ingredients

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For the Vinaigrette:

1/2 cup of cherries

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

2 tablespoons raw honey

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

For the Steak:

1 lb flank steak

1 tablespoon kosher salt

1/2 tablespoons freshly ground pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

For the Salad:

8 cups spring mix

2 cups cherries, washed, pitted, and sliced

1/2 cup bleu cheese crumbles

1 cup roasted pistachios

1/4 cup thinly sliced red onions

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Instructions

Instructions:

1. Coat the grill or skillet with avocado oil, then preheat the grill to 400° or skillet.
2. Remove the steak from refrigeration, pat it dry with a paper towel, season it, and let it rest at room temperature for 20-30 minutes. Wait to salt until just before grilling. 
3. Wash, remove pits, and slice the cherries. Wear an apron and use a bowl to catch the juice. 
4. Sauté the pistachios, tossing frequently, as they burn easily, for several minutes until golden brown, then roughly chop. 
5. Place 1/2 cup of the cherries, balsamic vinegar, the honey, red wine vinegar, and the Dijon mustard in a blender. With the blender running slowly, drizzle in the olive oil until emulsified. Season with salt and pepper.

Notes

Can I use a different cut of steak?
Yes, substitutes with sirloin, ribeye, or New York strip all work well. Adjust cook time slightly based on thickness.

What can I substitute for bleu cheese if I don’t like it?
Goat cheese or feta is a good substitute with a milder, tangier flavor that still pairs well with the cherries.

Can it be dairy-free?
Yes, there are dairy-free versions of bleu cheese or the other cheeses recommended. Other than the blue cheese, this is a dairy-free recipe.

How do I know what temperature to cook my steak to? Using a meat thermometer cook to 130-135 for medium-rare, 140-145 to medium, and 150-155 for well done.

• Prep Time: 20
• Cook Time: 20
• Category: Dinner
• Method: Grilling