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 from the cherries themselves instead of lemon, blending with balsamic until it turned deep and jammy. Same bones but 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.
THE GIST
This is a full dinner salad, not a side dish. Seared flank steak sliced over spring mix, with bleu cheese, roasted pistachios, and fresh black cherries. The whole thing gets tied together with a vinaigrette made from blended black cherries and balsamic, so the dressing carries just as much flavor as anything on the plate. It’s the kind of salad that eats like a meal, not something you push around while you wait for the real food.
WHY YOU’LL LOVE THIS ONE
- Big flavor, minimal fuss — the steak sears in minutes and the vinaigrette comes together in a blender.
- Sweet-tart balance — black cherries against bleu cheese and seared beef is an unexpected pairing that works every time.
- Actually filling — between the steak, cheese, and pistachios, this holds up as dinner on its own.
THE FLAVOR LOGIC
The steak brings the protein and the char; the bleu cheese brings the funk; the pistachios bring crunch and a little richness of their own. What ties it all together is the vinaigrette — blending half the cherries right into the dressing instead of just scattering them on top means the cherry flavor is woven through every bite, not just sitting on the surface. The remaining fresh cherries on top give you that same flavor again, but with texture this time. Sweet, tangy, savory, crunchy — it’s built so no single note overpowers the rest.
SWAPS & ADD-INS
No flank steak on hand? Sirloin, ribeye, or New York strip all work — just adjust your cook time to the thickness of the cut. Not a bleu cheese person? Goat cheese or feta gets you a milder, tangier flavor that still holds up against the cherries. Need it dairy-free? Skip the cheese or use a dairy-free bleu cheese alternative — everything else in this recipe is already dairy-free. Out of black cherries or want the original version? Swap in Rainier cherries and build the vinaigrette with lemon instead of balsamic.
WHAT TO SERVE ALONGSIDE
This salad is hearty enough to stand alone, but if you’re feeding a table, grilled corn or a simple crusty bread rounds it out nicely. Since the grill’s already going for the steak, throw some asparagus or zucchini on there too — you’ll have a full spread with almost no extra cleanup.
QUICK QUESTIONS, ANSWERED
- Can I use a different cut of steak? Yes — 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. Swap in a dairy-free bleu cheese, or leave the cheese out. Aside from that, this recipe is already dairy-free.
- How do I know what temperature to cook my steak to? Use a meat thermometer: 130–135°F for medium-rare, 140–145°F for medium, 150–155°F for well done.
STORAGE NOTES
Keep the components separate if you’re planning ahead — dressed greens wilt fast. Store the vinaigrette in an airtight container in the fridge for up to 5 days, and keep the cooked steak in its own container for up to 3–4 days. Slice the steak cold or bring it to room temperature before rebuilding your salad; skip reheating it, since flank steak toughens up fast under heat.
Steak Salad with Cherry Vinaigrette
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.
INGREDIENTS:
Cherry Vinaigrette:
Flank Steak:
Salad:
Instructions
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Coat the grill or skillet with avocado oil, then preheat the grill to 400° or skillet.
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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.
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Wash, remove pits, and slice the cherries. Wear an apron and use a bowl to catch the juice.
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Sauté the pistachios, tossing frequently, as they burn easily, for several minutes until golden brown, then roughly chop.
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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.
