Dijon Balsamic Steak Salad with Blue Cheese Butter

Inexpensive steaks get an upgrade from a Dijon balsamic vinaigrette and a dollop of blue cheese butter. The vinaigrette also makes an earthy, tangy dressing for a crunchy celery salad.
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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 4 servings
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1/2 small red onion, thinly sliced

Four 4-ounce top blade steaks

Kosher salt and freshly ground black pepper

1/3 cup Food Network Kitchen™ Inspirations French Style Dijon Balsamic Vinaigrette 

3 tablespoons crumbled blue cheese

2 tablespoons unsalted butter, at room temperature

3 tablespoons chopped flat-leaf parsley

4 stalks celery, thinly sliced

1 tablespoon olive oil


  1. Soak the onions in a bowl of cold water for 10 minutes (this helps remove some of the pungent bite).
  2. Pierce the steaks with a fork and sprinkle with salt and pepper. Coat them in 3 tablespoons of the French Style Dijon Balsamic Vinaigrette in a shallow bowl or baking dish. Set aside while you prepare the blue cheese butter and salad.
  3. Mash the blue cheese, butter and 1 tablespoon of the parsley in a small bowl and season with salt and pepper. 
  4. Drain the onion and pat dry. Toss with the celery and the remaining 2 tablespoons parsley in another bowl. Season with salt and pepper.
  5. Heat the oil in a large cast-iron skillet over high heat. Cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes. 
  6. Divide the celery salad among 4 plates. Top each with a steak and drizzle with any pan juices or collected juices on the plate. Top each steak with a mound of blue cheese butter. Drizzle with the remaining vinaigrette.