Beef · 40 min
Marinated Steak with Crunchy Apple, Walnut & Blue Cheese Salad
- 40 min
- 2–6 servings
- 674 kcal / serving
Tender striploin paired with a crisp apple salad and tangy blue cheese dressing makes for a fast weeknight meal. The juicy steak contrasts with crunchy walnuts and apples for balanced texture and bright acidity from lemon and yogurt.
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Ingredients
- ½ (4 oz) pkgcrumbled blue cheese
- 2 clovesgarlic
- 1Granny Smith apple
- 1lemon
- ⅛ cupplain Greek yogurt
- ½ headromaine lettuce
- ¾ lbstriploin (New York strip) steak
- ¼ cupwalnuts
- Granny Smith apples
- lemons
From the pantry: black pepper, Dijon mustard, salt, soy sauce, virgin coconut oil, white wine vinegar, Worcestershire sauce
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · stainless steel or cast iron skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 clovesgarlic
- 1Granny Smith apple
- 1lemon
- ½ headromaine lettuce
- Granny Smith apples
- lemons
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled blue cheese
- ⅛ cupplain Greek yogurt
Pantry & dry goods
- ¼ cupwalnuts
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled blue cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| Granny Smith apple | 1 | ||
| lemon | 1 | 2 | 3 |
| plain Greek yogurt | ⅛ cup | ¼ cup | ⅓ cup |
| romaine lettuce | ½ head | 1 head | 1 ½ heads |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| walnuts | ¼ cup | ½ cup | ¾ cup |
| Granny Smith apples | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Whisk together minced garlic, lemon juice, soy sauce, white wine vinegar, Worcestershire, Dijon, and pepper in a bowl to form the marinade.
- Coat the steak with the marinade and set aside to mingle while you prepare the salad components.
- In a second bowl, mix minced garlic, plain yogurt, crumbled blue cheese, white wine vinegar, salt, and pepper until smooth to make the dressing.
- Tear or chop romaine into bite-sized pieces and fold into the dressing until evenly coated.
- Add roughly chopped walnuts to the dressed greens and toss to combine.
- Preheat a skillet over medium-high heat and swirl in a small amount of virgin coconut oil to coat the bottom.
- Cook the steak until it reaches your preferred doneness, about 2–5 minutes per side; transfer to a plate and rest for 5 minutes.
- Quarter and slice the apples into matchsticks, then add them to the salad and toss gently to mix with the greens and walnuts.
- Thinly slice the rested steak against the grain and portion onto plates with the salad as a base.
Two tips
- Marinate the steak up to 1 hour ahead in the fridge to save time during dinner.
- Keep the steak and salad separate if you have leftovers and toss the salad just before serving to maintain crunch.
Nutrition per serving
- Calories
- 674 kcal
- Protein
- 49 g
- Carbs
- 25 g
- Fat
- 45 g
- Fiber
- 7 g
- Sodium
- 125 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.