Beef · American · 20 min
Steak Salad with Tomatoes, Prosciutto, Olives & Blue Cheese Dressing
- 20 min
- 2–6 servings
- 634 kcal / serving
A crisp steak salad with buttery greens and briny bites, finished with a tangy blue cheese dressing. It comes together quickly for a weeknight and balances smoky meat with fresh veg and salty accents.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ cupblue cheese dressing
- ½ small pkgchives
- ½ pintgrape tomatoes
- ⅛ cupKalamata olives, pitted
- 4 slicesprosciutto
- 2 heartsromaine hearts
- ¾ lbstriploin (New York strip) steak
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ small pkgchives
- ½ pintgrape tomatoes
- 2 heartsromaine hearts
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- 4 slicesprosciutto
Sauces, oils & condiments
- ¼ cupblue cheese dressing
- ⅛ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| blue cheese dressing | ¼ cup | ½ cup | ¾ cup |
| chives | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Kalamata olives, pitted | ⅛ cup | ¼ cup | ⅓ cup |
| prosciutto | 4 slices | 8 slices | 12 slices |
| romaine hearts | 2 hearts | 4 hearts | 6 hearts |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Crisp the prosciutto in a hot skillet over medium-high heat for about 1 minute per side, then transfer to a plate to rest.
- Pat the steak dry and season it on all sides with salt and pepper.
- Add oil to the hot skillet, swirl to coat, and sear the steak 2–5 minutes per side to your preferred doneness; move the steak to a clean plate, loosely cover with foil, and let it rest for 5 minutes.
- While the steak rests, rinse and dry the produce.
- Halve the tomatoes lengthwise and add them to the plate with the prosciutto.
- Chop the chives into small pieces and mix them in.
- Thinly slice the olives and set them aside.
- Trim the romaine roots, cut each heart in half lengthwise, then separate the leaves and divide them onto the plates.
- Slice the rested steak thinly against the grain.
- To serve, top the romaine with steak, tomatoes, olives, and chives, crumble the crispy prosciutto over the top, and drizzle with the blue cheese dressing.
Two tips
- Make the dressing ahead and refrigerate to save time during service.
- If you like, swap in a lighter vinaigrette from pantry staples to change the flavor profile without altering the core ingredients.
Nutrition per serving
- Calories
- 634 kcal
- Protein
- 46 g
- Carbs
- 10 g
- Fat
- 47 g
- Fiber
- 4 g
- Sodium
- 947 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.