herby avocado steak salad with browned walnuts

If there is one thing everyone in my family really loves, it’s a grilled steak—I don’t do it often, but anytime I cook them up, everyone gets excited. It doesn’t take much to make it delicious, you know? The key is to pick a cut of steak that’ll have a really nice flavor: I love a bone-in rib-eye or a lean filet mignon. A great steak is best served simply, with a good side like French fries or roasted potatoes. But I have one exception to that rule: a REALLY good steak salad. We used to order it at restaurants on special occasions—our favorite was from Moose Jaw in Lakewood, Ohio. But now? I make my own version at home!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. BROWN THE WALNUTS. In a small skillet over medium heat, melt the butter. Add the walnuts and garlic. Cook, stirring constantly, until the butter begins to brown and the walnuts turn golden, 3 to 4 minutes.

Step 2

Using a slotted spoon, transfer the walnuts to a plate, reserving them for later. Discard the butter and garlic or save for another use.

Step 3

2. MAKE THE DRESSING. In a small bowl, whisk together the vinegar, Worcestershire sauce, lemon juice, and mustard. Season with salt and pepper.

Step 4

3. MAKE THE SALAD. Season the steaks all over with salt and heat a large skillet over high heat. When the skillet is just smoking, add the steak, then add the butter. Swirl the pan so the butter melts around the steaks and cook until a crust forms on the bottom of the steaks, 2 to 3 minutes. Reduce the heat to medium, then flip the steaks and spoon the melted butter over the top. Cook another 2 to 3 minutes for medium-rare or to your liking. Transfer the steaks to a cutting board and let rest for 10 to 15 minutes.

Step 5

4. Meanwhile, in a serving bowl, combine the avocados, cucumbers, basil, dill, oregano, thyme, greens (if using), and the reserved browned walnuts. Gently toss to combine.

Step 6

5. Thinly slice the steak against the grain. Add the steak to the serving bowl and drizzle the dressing over the top. Toss to coat. Crumble the blue cheese on top and serve immediately.