DIJON BALSAMIC STEAK SALAD WITH BLUE CHEESE BUTTER

Dijon Balsamic Steak Salad with Blue Cheese Butter image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

Soak the onions in a bowl of cold water for 10 minutes (this helps remove some of the pungent bite).
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.
Mash the blue cheese, butter and 1 tablespoon of the parsley in a small bowl and season with salt and pepper.
Drain the onion and pat dry. Toss with the celery and the remaining 2 tablespoons parsley in another bowl. Season with salt and pepper.
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.
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.