Steak salad with blue cheese and buttermilk dressing

Lifestyle Recipes Everyday Steak salad with blue cheese and buttermilk dressing A quintessentially American-style medley Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 11 June 2026 4:13pm BST Related Topics Salad recipes, Steak recipes, Beef recipes, Cheese recipes, Dinner recipes, American recipes Save Comment speech bubble icon Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Diana uses Cashel Blue in this dish, but you can swap in another type if you fancy Credit: Haarala Hamilton and Valerie Berry Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 11 June 2026 4:13pm BST This seems a quintessentially American salad. Romaine leaves, rare steak, buttermilk and blue cheese tick all the boxes. I make it with Cashel Blue, but you could use another blue cheese, though Roquefort is too salty. Requires cooling and resting time Overview Prep time 15 mins Cook time 50 mins Serves 4 Ingredients 8 plum tomatoes, halved 1 tbsp balsamic vinegar ¼ tsp ground cayenne 2 tbsp extra-virgin olive oil 2 tsp caster sugar (optional) 4 hanger steaks (also known as onglet), about 165g each Groundnut oil Leaves from 1 head of romaine, separated, washed and carefully dried For the dressing 100ml buttermilk 50g mayonnaise 2 tsp white balsamic vinegar 50g blue cheese, crumbled Method Step Heat the oven to 190C/180C fan/gas mark 5.  Step Put 8 halved plum tomatoes in a small roasting tin where they can lie in a single layer.  Step Mix together 1 tbsp balsamic vinegar, ¼ tsp ground cayenne and 2 tbsp extra-virgin olive oil with some seasoning, and pour it over the tomatoes. Turn the tomatoes round in this and finish with them cut-side up.  Step Season again and sprinkle on 2 tsp caster sugar if you’re using it (some tomatoes just don’t have much sweetness, even in the summer).  Step Cook for 30-40 minutes, or until the tomatoes are slightly shrunken and the tops are caramelised in patches. Leave sitting at room temperature. Step Take 4 hanger steaks (about 165g each) out of the fridge while the tomatoes are cooking. Lower the oven temperature to 150C/140C fan/gas mark 2. Put a roasting tin in it. Step For the dressing, mix 100ml buttermilk, 50g mayonnaise and 2 tsp white balsamic vinegar together.  Step Work 50g crumbled blue cheese into this with a fork, completely mashing some of it and leaving other little chunks whole.  Step Taste for seasoning – you should only need pepper as the blue cheese makes the dressing salty. Step Dry the steaks using kitchen paper – wet meat doesn’t get a good colour on it.  Step Brush with groundnut oil and season all over.  Step Heat a large pan – or two smaller pans – until very hot.  Step Add the steaks and brown for 1-3 minutes on each side, turning them over with tongs, until they have a good dark colour and crust all over. Step Transfer the steaks to the roasting tin that’s been heating and cook in the oven for another four minutes. This will give you rare steak. Step Leave the steaks to rest for seven minutes, covered with foil. Step Divide the leaves from 1 head of romaine and the tomatoes between four plates and drizzle over the dressing. Step Slice the steaks, cutting against the grain, and add them to the plates (I prefer to keep the steak slices together, served on top of the leaves, but you might want to toss everything together). Serve immediately. Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Related Topics Salad recipes, Steak recipes, Beef recipes, Cheese recipes, Dinner recipes, American recipes License this content You need to be a subscriber to join the conversation. Find out more here. Log In Subscribe Advertisement More Stories