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Bacon-Wrapped Steak & Blue Cheese Salad with Maple-Dijon Vinaigrette
Indulge in a rich, satisfying salad with bacon-wrapped steak, crunchy greens, and a tangy maple-Dijon vinaigrette.
Prepare to dive into a salad that redefines indulgence and satisfaction. This Bacon-Wrapped Steak & Blue Cheese Salad is a feast for the senses, combining the smoky allure of bacon-wrapped sirloin steaks with the creamy tang of blue cheese crumbles. It's a salad that doesn't shy away from decadence, boasting an array of textures and flavors that will leave your taste buds dancing.
Imagine biting into juicy, perfectly seared steak medallions enrobed in crispy bacon, nestled atop a bed of crisp, colorful greens. The addition of sweet cherry tomatoes and crunchy pecans takes this salad to a whole new level of deliciousness. Drizzled with a luscious maple-Dijon vinaigrette, every bite delivers a symphony of savory, sweet, and tangy notes.
Whether you're looking to impress guests at a dinner party or simply want to treat yourself to a truly luxurious meal, this salad is worth every indulgent moment. It’s not just a salad; it’s an experience that celebrates big, bold flavors in every forkful.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4
Calories
750 kcal
per serving
Cuisine
Mediterranean
Indulge in a rich, satisfying salad with bacon-wrapped steak, crunchy greens, and a tangy maple-Dijon vinaigrette.
Ingredients
- • sirloin steak: 2 small (about 8 ounces each)
- • bacon: 8 slices
- • olive oil: 2 tablespoons
- • mixed greens: 4 cups
- • cherry tomatoes: 1 cup, halved
- • blue cheese: 1/2 cup, crumbled
- • pecans: 1/2 cup, toasted
- • red onion: 1/4 cup, thinly sliced
- • maple syrup: 2 tablespoons
- • Dijon mustard: 1 tablespoon
- • apple cider vinegar: 2 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Wrap each sirloin steak with 4 slices of bacon, securing them with toothpicks. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the bacon-wrapped steaks for 2-3 minutes on each side until the bacon is crispy and brown.
- 3 Transfer the steaks to a baking sheet and place in the preheated oven. Bake for 8-10 minutes, or until the steaks reach your desired level of doneness. Remove from the oven and let them rest for 5 minutes before slicing into medallions.
- 4 In a large mixing bowl, combine the mixed greens, cherry tomatoes, blue cheese crumbles, toasted pecans, and red onion slices.
- 5 To make the vinaigrette, whisk together the maple syrup, Dijon mustard, apple cider vinegar, remaining olive oil, salt, and black pepper in a small bowl until well combined.
- 6 Drizzle the maple-Dijon vinaigrette over the salad and toss gently to coat. Top the salad with sliced steak medallions and serve immediately.
Serving Suggestions
- • To elevate the indulgence of this salad, consider serving it alongside a warm, crusty baguette to soak up the flavors of the vinaigrette and steak juices. A glass of full-bodied red wine, such as a Cabernet Sauvignon or Malbec, pairs beautifully with the rich, savory notes of the salad. For a lighter option, a sparkling water with a splash of lemon can cleanse your palate between bites, allowing you to fully savor the layers of flavor this salad offers.
Storage Tips
If you have leftovers, store the salad components separately to maintain their freshness. Keep the steak and bacon in an airtight container in the refrigerator for up to 3 days. The greens and vinaigrette should be stored separately to prevent wilting. To reheat the steak, use a skillet over medium heat for a few minutes, just until warmed through. Toss the salad with the vinaigrette just before serving for the best texture.
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