Grilled Steak Kebabs with Spinach Blue Cheese Salad
This Grilled Date and Steak Kabobs with Spinach Blue Cheese Salad is full of big bold flavors. The skewers have meaty steak, grilled onions and candy-like Medjool dates. Serve the beef kebabs atop a spinach and arugula salad with crumbled blue cheese and an orange vinaigrette dressing.
I shared this post on May 6th, 2014. I have updated some of the content to share it with you again today.
Table of contents
Why Make These Steak Kebabs with Spinach Blue Cheese Salad
If you have ever had a black and blue salad, then you will be somewhat familiar with the flavors in this Steak and Blue Cheese Salad recipe. But we have gotten creative and added a few not-so-familiar twists to this recipe.
We have threaded the steak on the kebabs with pitted dates- which gives them a delicious sweetness that is so good with the char from the grill, the savory steak and tangy blue cheese. Futhermore, we added a beautiful and simple orange salad dressing that ties all the various flavors together in the most harmonious way!
Recipe Highlights
- Ready in under an hour and can be prepped ahead
- This is an excellent option to serve to guests
- Gluten-free and grain free
- High fiber and nutritient dense
- High protein
- Hearty enough that it is a complete meal, but I have more serving suggestions below.
More Entree Salads To Try This Season
Ingredient Notes For Beef Kebabs with Spinach Blue Cheese Salad
- Orange: Both orange zest and juice are used in the dressing.
- Extra-Virgin Olive Oil
- Shallot & Red Onion
- Pantry Staples: Red Wine Vinegar and Dijon mustard.
- Kosher Salt & Ground Black Pepper
- Strip Steak: You can also swap for another cut of beef if desired.
- Medjool Dates: You can buy them pitted at most grocery stores.
- Baby Spinach & Arugula
- Crumbled Blue Cheese: I like to but a whole chunk of blue cheese and crumble it myself.
Step-by-Step Instructions
Step 1: Make The Dressing and Marinate Beef
Puree the orange juice, zest, oil, shallot, vinegar salt, pepper and Dijon in a blender or mini-prep food processor. (Alternatively, whisk in a bowl.) Reserve ¼ cup dressing and refrigerate. Drizzle the remaining dressing over the steak, onion and dates in a medium bowl and toss to coat.
Step 2: Assemble Steak Kebabs
Preheat the grill to medium-high heat. Thread steak, onion and dates onto 8 skewers, alternating among the three ingredients and dividing them evenly.
Step 3: Grill Steak Skewers
Oil the grill rack by dragging an oil-soaked paper towel over the grill grates (holding with tongs.)
Place the steak kebabs on the hot grill. Grill them, rotating often until the beef is medium rare and the onions and dates are softened about 8 to 14 minutes.
Step 4: Serve beef kebabs with spinach blue cheese salad
Divided the spinach and arugula among four plates or pasta bowls. Top with the skewers. Drizzle with the reserved dressing (about 1 tablespoon per salad) and top with blue cheese.
FAQs and Expert Tips
To store leftover kebabs, place them in an airtight container and store in the refrigerator for up to 4 days. To reheat, microwave until just warmed through, 1 to 2 minutes.
Assemble the kebabs and make the dressing. Refrigerate until ready to cook.
Strip steak is great for beef kebabs because it is tender, juicy, and flavorful. Rib eye, sirloin, and top sirloin are also good options because they are not too chewy, and have good marbling.
What Goes With Grilled Beef Kebabs and Salad?
- Make this Grilled Potatoes recipe with maple mustard sauce. For a make-ahead side, this German Potato Salad or Healthy Creamy Pasta Salad Recipe is a good alternative.
- Try this simple tomato salad or corn and green bean salad for two summery seasonal side options.
- We love this recipe served with warm bread. Pick up a baguette, or make your own whole wheat bread or whole wheat rolls.
- For dessert have Lemon Creme Brulee or whole-wheat brownies
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
Print
Grilled Steak Kebabs with Spinach Blue Cheese Salad
- Total Time: 50 minutes
- Yield: 4 entree salads and 1/4 cup dressing 1x
Description
These Steak Kebabs with Spinach Blue Cheese Salad is a twist on black and blue salad. The skewers have meaty steak, grilled onions and candy-like Medjool dates. You serve those atop a spinach and arugula salad with crumbled blue cheese and an orange vinaigrette dressing.
Ingredients
- 1 orange, zested and juiced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced shallot
- 1 tablespoon red wine vinegar
- 1 teaspoon coarse kosher salt
- 3/4 teaspoon coarsely ground black pepper
- 1 teaspoon Dijon mustard
- 1 pound grass-fed strip steak, cut into 1-inch chunks (about 24 chunks total)
- 1 medium red onion, cut into 1-inch chunks
- 6 medjool dates, pitted and cut into quarters
- 12 cups loosely packed baby spinach and arugula
- 2 ounces crumbled blue cheese
Instructions
- Puree orange juice, zest, oil, shallot, vinegar salt, pepper, and Dijon in a blender or mini prep food processor. (Alternatively whisk in a bowl.)Reserve ¼ cup dressing and refrigerate. Drizzle the remaining dressing over the steak, onion and dates in a medium bowl and toss to coat.
- Preheat grill to medium-high heat. Thread steak, onion and dates onto 8 skewers, alternating.
- Oil grill rack by dragging an oil soaked paper towel over the grill grates (holding with tongs.) Grill skewers, rotating often until the meat is medium rare and the onions and dates are softened, about 8 to 14 minutes.
- Divided spinach and arugula among four plates or pasta bowls. Top with the skewers. Drizzle with the reserved dressing (about 1 tablespoon per salad) and top with blue cheese.
Notes
Storing Instructions: To store leftover kebabs, wrap them tightly in plastic wrap or place them in an airtight container and store them in the refrigerator for up to 3 to 4 days. To reheat simply microwave until just warmed through, 1 to 2 minutes.
Fiber: 4 g. Carbs: 24 g. Protein: 32 g. Sodium: 812 mg. Sugar: 16 g.
- Prep Time: 35 minutes
- Cuisine: American
Nutrition
- Serving Size: 1 salad, 2 kebabs and 1 tablespoon dressing
- Calories: 344
- Fat: 15
I love that it’s so simple but sooo savory and rich. Feels like a real treat for dinner without any of the effort!
Right?! This dish is such an easy way to achieve a decadent meal.
This dressing/marinade sounds fabulous on steak and the salad. I can’t wait to try this delicious meal.
We can’t wait for you to try it either!