Beef · 25 min
Steak Salad with Walnuts, Goat Cheese & Blueberry-Basil Dressing
- 25 min
- 2–6 servings
- 696 kcal / serving
A crisp steak salad with tangy blueberries and creamy goat cheese, finished with a bright basil dressing. It comes together quickly for a simple weeknight meal that balances greens, nuts, and seared beef.
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Ingredients
- 1 (6 oz) pkgblueberries
- ½English cucumber
- ½ small pkgfresh basil
- ½ (4 oz) loggoat cheese
- 1 (5 oz) pkgspring mix (mixed greens)
- ¾ lbstriploin (New York strip) steak
- ⅓ cupwalnuts
- English cucumbers
From the pantry: balsamic vinegar, black pepper, Dijon mustard, extra virgin olive oil, honey, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · hand or regular blender · measuring cups · measuring spoons · mixing bowls · tongs
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
- 1 (6 oz) pkgblueberries
- ½English cucumber
- ½ small pkgfresh basil
- 1 (5 oz) pkgspring mix (mixed greens)
- English cucumbers
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Pantry & dry goods
- ⅓ cupwalnuts
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| blueberries | 1 (6 oz) pkg | 2 (6 oz) pkgs | 3 (6 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| walnuts | ⅓ cup | ⅔ cup | 1 cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Rinse the blueberries and cucumber; pat them dry and set aside the basil and greens to dry further.
- 2. Heat a grill pan or skillet over medium-high heat and lightly oil the surface.
- 3. Dry the steak with paper towels and season both sides with salt and pepper.
- 4. Sear the steak until browned and cooked to your liking, about 2–5 minutes per side; transfer to a plate, loosely cover with foil, and let rest.
- 5. Remove basil leaves and place them in a blender. Add half the blueberries, balsamic vinegar, water, olive oil, Dijon, honey, salt, and pepper; blend on high until smooth and smooth dressing forms.
- 6. Trim and quarter the cucumber lengthwise, then slice crosswise into thin pieces; place in a medium bowl.
- 7. Roughly chop the walnuts and add them to the cucumber.
- 8. Add the mixed greens and the remaining blueberries to the bowl; toss to combine.
- 9. Slice the rested steak thinly against the grain.
- 10. To serve, divide the salad between plates, scatter steak slices on top, crumble the goat cheese over each, and drizzle with the blueberry-basil dressing.
Two tips
- Prep in advance: the dressing can be made ahead and kept in the fridge for up to a day; give it a quick whisk before serving.
- Swap option: if you don’t have walnuts, skip them or substitute another chopped nut you have on hand.
Nutrition per serving
- Calories
- 696 kcal
- Protein
- 46 g
- Carbs
- 26 g
- Fat
- 47 g
- Fiber
- 6 g
- Sodium
- 208 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.