$\"balsamic$ <\/p>\n

You may take a look at this photo, then at the title of the post, and back, noticing that I left off a crucial ingredient when photographing this salad – the blue cheese. As soon as I sat down to eat it, I knew something wasn’t quite right. Once I added the cheese, the flavors came together perfectly. Umami-laden balsamic-marinated steak, sweet and tart pickled cherries, and tangy blue cheese ensure all your taste buds get involved with each bite. With, of course, a little crispness from cucumbers and crunchiness from walnuts. So imagine that there are pretty blue-veined crumbles scattered atop the salads in the photo, and don’t forget the blue cheese – although you can substitute with goat cheese for a milder take, if you’re not a fan of blue cheese.<\/span><\/p>\n

\nBalsamic Steak Salad with Pickled Cherries and Blue Cheese<\/span><\/strong> (adapted from Foodie Crush<\/a>)
\nYield: 4 – 6 servings<\/span><\/p>\n

\n
1\/4 cup + 1\/2 cup olive oil<\/span><\/li>\n
1\/4 cup + 1\/4 cup balsamic vinegar<\/span>*<\/li>\n
2 Tbsp orange juice<\/span><\/li>\n
1 tsp dried rosemary<\/span><\/li>\n
1\/4 tsp crushed red pepper<\/span><\/li>\n
2 cloves garlic, thinly sliced<\/span><\/li>\n
1 1\/2 lbs flank steak or skirt steak<\/span><\/li>\n
1 Tbsp honey<\/span><\/li>\n
salt and pepper, to taste<\/span><\/li>\n
1 head lettuce, torn into pieces<\/span>***<\/li>\n
1 cucumber, thinly sliced<\/span><\/li>\n
1 cup balsamic pickled cherries<\/a><\/span>**<\/li>\n
1\/2 cup walnuts, roughly chopped<\/span><\/li>\n
4 ounces blue cheese, crumbled<\/span><\/li>\n<\/ul>\n
*If you’re using balsamic pickled cherries<\/a>, substitute half of the balsamic in the marinade and all of the balsamic in the dressing with the cherry balsamic pickling liquid, and omit the honey in the dressing.
\n**You can substitute with plain cherries or another pickled fruit, if desired.
\n***I actually used half a head of red-leaf lettuce and half a head of green-leaf lettuce.<\/p>\n
Method:
\n<\/p>\n
\n
In a small bowl, whisk together 1\/4 cup olive oil<\/em>, 1\/4 cup balsamic vinegar<\/em>, 2 Tbsp orange juice<\/em>, 1 tsp dried rosemary<\/em>, 1\/4 tsp crushed red pepper<\/em>, and 2 cloves garlic, thinly sliced<\/em>.<\/li>\n
Combine this marinade with 1 1\/2 lbs skirt steak or flank steak<\/em> in a sealable container or gallon-sized plastic bag, and let marinate in the refrigerator for at least half an hour and up to 4 hours, flipping halfway through to ensure even marinating.<\/li>\n
Meanwhile, make the salad dressing by whisking together 1\/2 cup olive oil<\/em>, 1\/4 cup balsamic vinegar<\/em>, 1 Tbsp honey<\/em>, and salt and pepper, to taste<\/em>, and set aside.<\/li>\n
When ready to cook the steak, heat a pan (ideally cast iron) over high heat, or heat up a grill.<\/li>\n
Cook the steak until medium-rare, about 2 – 4 minutes on each side (depending on the thickness of the steak), then remove to a plate, cover with foil, and let rest for at least 5 minutes.<\/li>\n
In a large bowl, combine 1 head lettuce, torn into pieces<\/em> and 1 cucumber, thinly sliced<\/em> with about half of the dressing, and toss together. Taste, and add more dressing, as needed.<\/li>\n
Serve topped with slices of steak, 1 cup balsamic pickled cherries<\/a><\/em>, 1\/2 cup walnuts, roughly chopped<\/em>, and 4 ounces blue cheese, crumbled<\/em>. Drizzle with extra dressing, if desired.<\/li>\n<\/ol>\n
<\/span><\/div>\n<\/div>
Related Posts:<\/h3>
Roasted Broccoli and Sun-dried Tomato Salad<\/a><\/li>
Thai Steak Salad<\/a><\/li>
Mediterranean Fig Salad<\/a><\/li><\/ul>","protected":false},"excerpt":{"rendered":"
You may take a look at this photo, then at the title of the post, and back, noticing that I left off a crucial ingredient when photographing this salad – the blue cheese. As soon as I sat down to eat it, I knew something wasn’t quite right. Once I added the cheese, the flavors…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":""},"categories":[3,6,120],"tags":[18,384,22,519,511,276,50,51,707,55,591,524,708,688,484,259,121,706,625,328],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p1OY2q-10o","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/3868"}],"collection":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/comments?post=3868"}],"version-history":[{"count":12,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/3868\/revisions"}],"predecessor-version":[{"id":3911,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/3868\/revisions\/3911"}],"wp:attachment":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/media?parent=3868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/categories?post=3868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/tags?post=3868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}