Black and Blue Steak Salad
This Black and Blue Steak Salad is simple to make, delicious to eat, and tastes like a salad you’d order from a restaurant! I used to get a similar salad at a local restaurant, but once I saw it cycled off the menu, I knew I could recreate it easily. This homemade salad tastes just like it! Perfectly cooked Cajun-seasoned flank steak, rich and creamy blue cheese crumbles, juicy tomatoes, crunchy cucumbers, and spring mix lettuce are all tossed in a tangy and sweet balsamic vinaigrette. It’s a perfect mix of flavors! Not only is this Black and Blue Steak Salad absolutely delicious, but each satisfying entrée-sized serving is just 322 calories, 9 grams of carbs, or 5 WW Points on the current Weight Watchers program. To view your current WW Points for this recipe and track it in the WW app, click here!
I love how quickly and easily this salad comes together. You’ll slice and season the steak and cut up the tomatoes and cucumbers. The steak cooks in five minutes and then you just have to build the salads and eat! As with all salads, if you’re not using all four servings of this Black and Blue Steak Salad at once, make sure to build the servings you are using and then store the different salad components separately, undressed. Then when you’re ready to make additional servings, everything will still be fresh and ready to go!
Ingredient Notes and Substitutions
- Steak: I love using flank steak in this recipe! It slices up easily and cooks into thin, tender slices that are full of flavor. If you have leftover steak it’s also great in tacos, on top of a baked potato, or in a wrap!
- Cajun/Blackened Seasoning: I’ve made this steak with many different brands of Cajun or blackened seasoning, and it was delicious every time, so I don’t have a specific brand suggestion. Use your favorite! This time I used Wegmans store brand Kickin’Cajun seasoning and it was great.
- Salad: I really like Spring Mix lettuce for this particular salad (can be found in bags or tubs in the produce section), but if you have spinach, green leaf, romaine, or any other type of lettuce or salad mix on hand already I’m sure it will also be delicious.
- Blue Cheese Crumbles: I know blue cheese can be polarizing, so though it works well in this recipe, it may just not be your thing. No worries! Try substituting another creamy, crumbly cheese like goat cheese or feta!
- Balsamic Dressing: I love Marzetti Simply Balsamic Vinaigrette. It’s surprisingly just 50 calories, 3g carbs, or 2 WW Points for a two tablespoon serving, and it doesn’t taste light at all. I love that it’s a little bit creamy and the flavors are perfect. You can obviously use another brand if you prefer, but I highly recommend this one!
More Tasty, Lightened-Up Salad Recipes
For more light and tasty salad recipes, check out my Southwest Steak Salad, Buffalo Roasted Chickpea Salad, Mediterranean Couscous Salad, Mexican Street Corn Chicken Salad, Cobb Salad, Superfood Salad, Barbecue Ranch Chicken Salad, Thai Chicken Chopped Salad with Peanut Dressing, Strawberry Steak Salad, Broccoli Salad, Avocado Bacon Corn Panzanella Salad, Butternut Squash Quinoa Salad, Antipasto Salad, Harvest Apple Salad, Doritos Taco Salad, Greek Orzo Pasta Salad, Chicken Souvlaki Salad and many more in the salad section of my recipe index!
Black and Blue Steak Salad
Ingredients
- 1 lb uncooked lean, trimmed flank steak, sliced into thin strips
- 5 teaspoons Cajun or blackened seasoning
- 1 tablespoon canola oil
- 12 cups Spring Mix lettuce blend
- 1 cup chopped cherry tomatoes
- 1 cup chopped cucumber
- 2 oz crumbled blue cheese
- 2 teaspoons chopped chives
- 8 tablespoons light balsamic vinaigrette, (I highly recommend Marzetti Simply Balsamic Vinaigrette)
Instructions
- Place the steak strips into a mixing bowl or gallon zip-top bag and add the southwest seasoning. Stir (if using a bowl) or seal the bag and shake/massage until the steak is coated with the seasoning.
- Bring one tablespoon of oil to medium heat in a large skillet. Add the seasoned steak strips and stir to coat with the oil. Cook, stirring/flipping occasionally, for about 5 minutes until the steak is cooked to taste.
- *To build each salad, place 3 cups of lettuce into a bowl and top with ¼ cup of tomatoes, ¼ cup of cucumbers, and ½ teaspoon of chives. Drizzle each salad with two tablespoons of the balsamic vinaigrette and toss to coat the salad ingredients in the dressing. Top each salad with ¼ of the steak (for me this was 3 ounces cooked) and ½ ounce of crumbled blue cheese and serve.*Build each salad to serve! If you’re only serving one or two salads, dress the ones you’re serving and store the leftover components separately in the fridge until you’re ready to use.
Notes
322 calories, 9 g carbs, 5 g sugars, 19 g fat, 6 g saturated fat, 30 g protein, 2 g fiber, 794 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
8 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)
