Dinner has become a main event here at home since I started this blog. Expectations are high and bellies anticipate on leaving the table well fed. With that in mind, tonight seemed like a good night for a steak salad. Something hearty with just the right amount of leafy greens to balance it off.

Playing off the Coffee-Rubbed Stove Top Steak recipe I previously posted, I decided to include it in this recipe and complete it with a blueberry balsamic dressing.

Coffee-Rubbed Steak w/Blueberry Balsamic Dressing

What You’ll Need

Coffee-Rubbed Steak (Recipe here)

3 cups fresh Spinach or Spring Mix
1/2 cup Feta cheese (crumbled)
1 Bag Trader Joe’s Candied Pecans (optional)
1/2 Avocado sliced
1/4 cup fresh Blueberries

Blueberry Balsamic Dressing
1-1/2 cups fresh blueberries
3 Sprigs of fresh Thyme
3 Tbsp. Balsamic Vinegar
3 Tbsp. Lemon Juice
1 Tbsp honey
Pinch of Sea Salt


Prepare Coffee-Rubbed Steak according to recipe

Blueberry Balsamic Dressing

Place all ingredients except for the olive oil in a small saucepan over medium heat for 10-15 minutes. Lightly press down on the blueberries as they cook to break them open. Remove the fresh thyme once done.

Remove from heat and allow cooling for a few minutes. Whisk in olive oil. You may also blend until smooth to reach desire consistency.


In a large bowl combine spinach and feta. Toss to combine. Cut steak into thin slices (1/4″ thick) and place on top of spinach. Add avocados, candied pecans, and blueberries.

Drizzle Blueberry Balsamic Dressing over salad to complete

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