Today’s Heirloom Tomato, Steak & Blue Cheese Salad Recipe is a hearty steak salad with herbed flank steak, mixed greens and ripe heirloom tomatoes. Paired with blue cheese crumbles, pine nuts, and a tangy red wine Dijon vinaigrette add rich flavor and texture! Perfect if you’re searching for a steak and blue cheese salad, heirloom tomato steak salad, or a fresh steak salad recipe.

Why I love Heirloom Tomato, Steak & Blue Cheese Salad Recipe

Heirloom Tomato, Steak & Blue Cheese Salad Recipe is a hearty salad that’ll keep you full and happy for hours! Today’s salad recipe goes beautifully with our Red Wine Dijon Vinaigrette! 

We love this Herbed Flank Steak recipe and I’m always happy when I can two meals out of a protein. First, dinner one evening then lunch the next day makes our Heirloom Tomato, Steak, Blue Cheese Salad Recipe a snap! A fabulous way to enjoy any steak leftovers.

Or feel free to grill up a fresh steak just for this salad to enjoy as a hearty dinner! 

Ingredients in Heirloom Tomato, Steak & Blue Cheese Salad Recipe

Heirloom Tomato, Steak, Blue Cheese Salad Recipe is the perfect salad to make with steak leftovers! My family could not get over how yummy the tomatoes were! They really are as good as they look!! They added so much flavor and went along great with all of the other ingredients! 

• Salad greens- contain Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, and phytonutrients. Leafy vegetables are a good choice for a healthful diet because they do not contain cholesterol and are naturally low in calories and sodium.
• Tomatoes- antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.
• Thyme- is packed with vitamin C and is also a good source of vitamin A. If you feel a cold coming on, thyme can help get you back in good health. Another health benefit of thyme: It’s a good source of copper, fiber, iron, and manganese.
• Garlic- Garlic fights all types of infections—fungal, bacterial, parasitic, and viral—regulates blood sugar, lowers blood pressure, and lowers cholesterol, used widely as a flavoring in cooking, but it has also been used as a medicine throughout ancient and modern history.
• Oregano- leaves of the oregano plant have antispasmodic, antiseptic, carminative, diaphoretic, increase bile secretion, expectorant and stimulant. Oregano has been found to have antibacterial, antifungal and antiseptic activities.
• Parsley- Parsley is a versatile herb that provides a concentrated source of nutrients. It’s particularly rich in vitamins A, C, and K. The vitamins and beneficial plant compounds in parsley may improve bone health, protect against chronic diseases, and provide antioxidant benefits.
• Basil- is an excellent source of vitamin K, manganese, iron, vitamin A, and vitamin C. It’s also a good source of calcium, magnesium, and omega-3 fatty acids. 
• Pine nuts- are highly nutritious seeds packed with heart-healthy monounsaturated fats, protein, and iron, offering significant benefits for heart health, weight management, and energy levels. Rich in magnesium, zinc, and antioxidants (vitamin E), they help reduce chronic inflammation, stabilize blood sugar, and support brain and eye health.
• Blue cheese- is a nutrient-dense food rich in calcium, protein, and phosphorus, which promote strong bones and teeth. It contains beneficial bacteria and mould (like Penicillium roqueforti) that support gut health. Additionally, it provides compounds like spermidine that may have anti-inflammatory and cardiovascular benefits, though it should be eaten in moderation due to high sodium and fat.

How to make Heirloom Tomato, Steak & Blue Cheese Salad Recipe

• Divide greens between two serving plates.
• Divide remaining ingredients onto each salad.
• Serve with Red Wine Dijon Vinaigrette.
• Herbed Flank Steak
• Combine all ingredients in blender- excluding steak.
• Pulse until herbs are minced.
• Place flank steak in ziptop plastic baggie or container with a lid.
• Add herb marinade, coat meat, place in fridge for 3-6 hours.
• Heat on grill to medium high, cook 5-7 minutes per side or until desired doneness is achieved.
• Allow to rest for 5 minutes, slice and serve!
• Enjoy Heirloom Tomato, Steak, Blue Cheese Salad Recipe!

Heirloom Tomato, Steak, Blue Cheese Salad Recipe is a flavorful way to enjoy a healthy lunch or dinner that tastes amazing! 

More Salad Recipes

• Sun-dried Tomato and Olive Tuna Salad in Avocado.
• Pear, Blackberry, and Ricotta Spinach Salad
• Horiatiki Greek Village Salad 
• Country Italian Salad Recipe
• Asian Pear, Avocado, and Blue Cheese Salad
• Salmon Avocado Salad 
• Baked Goat Cheese & Pomegranate Salad with Orange Balsamic Vinaigrette Recipe
• Sun-dried Tomato and Olive Tuna Salad in Avocado.
• Lemon Honey Vinaigrette Recipe
• French Endive Salad

 

Thanks for being a part of the CWR blog-family!

All the love,

Chef Ruthie 

 

Miss Nichole from Pure Clean Fitness comes to hang out with us! 

Miss Nichole’s Nutrition Tips…

Last week we talked about some of my favorite general fit tips, as promised, this week is some awesome nutrition tips. We are sticking with the basics for these tips, far too often the basics get lost as we try to over complicate in hopes of finding some secret answer.

1- Drink your water! We all know this one and yet it seems to be forgotten or pushed to the side a lot. This doesn’t mean that you need to walk around with a gallon jug all day. But do be aware and strive to get a minimum of 64 oz/day. That is a minimum folks.

2- Learn to read labels. You need to be aware of what you are eating. My clients are often surprised when they read the labels to their favorite foods.

3- Avoid eating out too often. This is a big one for a lot of my clients. Lunch is often grabbed at the closest place to work and dinner picked up on the way home. These days that doesn’t mean a bunch of fast food, that is how many of my clients justify eating out 5+ times a week. You still don’t know what exactly is in your food.


4- Produce is a must! I don’t care if you love your veggies or fruit, learn to love them and eat them.

5- Avoid the box as much as possible. I realize that it isn’t always possible. I am a mom of four kids. Kids with picky eating habits and busy schedules, sometimes the box and the microwave are a life saver. But limit it.

6- Plan and prep! This is important for every single one of you. Plan out menus so that you aren’t left wondering what to eat when you are starving and your stomach is talking louder than your head. Keeps snacks handy. And if you are a Sunday prep fiend, stick with it and get it done. If you are struggling with the day to day you need to learn to become the Sunday prep fiend. It can save you!

We can’t all be pros in the kitchen like our own miss Ruthie, but that shouldn’t stop you from becoming a nutrition pro.