Black and Blue Steak Salad

Black and Blue Steak Salad

I love this salad!  Don't skip making the homemade croutons, they are fantastic.  If you are not a fan of blue cheese (I'm not, my husband is) just omit or add your favorite creamy cheese.
Course Main Course


  • 4 oz. whole-wheat French bread baguette cubed
  • olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • 1 12oz. flank steak
  • ¼ cup extra-virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 4 cups arugula firmly packed
  • ½ ripe avocado sliced
  • 1 oz. blue cheese crumbles


  • Preheat broiler to high.               
  • Arrange bread cubes on a cookie sheet and drizzle with olive oil.
  • Broil 2 minutes until toasted, stirring after 1 minute.  Let cool.
  • Heat the grill to medium high heat.
  • Combine salt, pepper, paprika, and garlic powder in a small bowl.
  •  Rub spice mixture evenly over steak.
  • Grill steak 5-6 minutes on each side for medium rare.  Place steak on a cutting board and let stand for 5 minutes.
  • Cut across the grain into thin slices.
  • Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk.
  • Add toasted bread cubes, steak, and arugula, tossing to coat.
  • Divide salad among 4 plates.  Top evenly with avocado and blue cheese crumbles.


Recipe adapted from Cooking Light Magazine.