I love this Buffalo Blue Cheese Steak with Celery Salad recipe because it tastes so much more decadent than it is. Since the blue cheese butter is so rich, you only need a little to be satisfied. Served with the steak and salad, you have a nice low-carb meal. I love the crunch and brightness of the salad alongside the beef. It has a play on hot wings and blue cheese dip, but much healthier. My husband hates celery, so I usually just make him a simple romaine salad to go along side, dressed with some store-bought dressing. This dinner is nice after a long weekend of overindulging, and it makes me feel back on track without sacrificing any flavor.

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5 from 1 vote

Buffalo Blue Cheese Steak with Celery Salad

this Buffalo Blue Cheese Steak with Celery Salad recipe is a perfect weeknight meal

Course Dinner, Main Dish, Meat

Cuisine Egg Free, Fall, Keto, Low Carb, Quick and Easy

Keyword blue cheese, blue cheese steak, steak salad

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 499

Equipment

Ingredients

.75 pound steak flat iron or strip steak
1/2 red onion small, thinly sliced
2 tablespoon fresh parsley chopped
2 stalks celery thinly sliced
1 tablespoon extra-virgin olive oil
1/2 lemon
1 tablespoon worcestershire
1 tablespoon hot sauce I like Louisiana brand
1 tablespoon butter softened
1/4 pound smoked blue cheese regular would work fine as well
salt and pepper

Instructions

Put the sliced onions in a bowl of cold water to take the bite out if them while you prepare everything else.
Combine the Worcestershire and hot sauce in a bowl large enough to hold the steak. Prick the steak all over with a fork and then add it to the bowl with the sauce. Let that rest in there while you make the butter.
Mix together the butter, blue cheese, and 1/2 tablespoon of the parsley with some salt and pepper. Reserve for later.
Heat a large cast iron skillet over high heat and add 1 tablespoon of oil then add the steak. Do not move it until the bottom browns, about 5 minutes. Flip and cook for at least another 5 minutes, use a thermometer in the thickest part of the meat to be sure. You may need to lower the heat a bit, You want 140 to 145 for medium rare. When it is just shy of the desired temp remove from the heat, cover with foil, and prepare the salad.
Drain the onion and combine it with the sliced celery, 1/2 tablespoon of oil, remaining parsley, juice from half the lemon salt and pepper.
Slice the steak and divide it among the plates, top with blue cheese butter and serve the salad along side.