Blue Cheese Steak Wheels and Asiago Kale Salad Header Image




  • 1 Taylor Farms Asiago Kale Chopped Salad Kit 
  • 2 tablespoon unsalted butter 
  • ½ yellow onion, finely diced
  • 3 garlic cloves, minced 
  • 1 tablespoon rosemary, minced 
  • 2 lb flank steak 
  • ½ cup blue cheese crumbles 
  • Salt
  • Cracked black pepper 
  • 1 tablespoon grapeseed or vegetable oil

Balsamic glaze: 

  • ¼ cup balsamic vinegar
  • 2 tablespoon maple syrup 
  • Chopped parsley


  1. In a large skillet, heat butter over medium heat. Add in onion, garlic and rosemary and cook for 3-5 minutes or until the shallot has softened.
  2. Cover steak with plastic wrap and pound with a meat mallet to ¼-in thickness. Spread onion- garlic mixture evenly onto the steak pieces. Sprinkle it with blue cheese and very gently roll the meat. Secure with skewers and cut into 1-2 inch pieces. Sprinkle slices with salt and pepper. 
  3. Preheat Heat oven to 375 F. 
  4. In a large, oven-safe cast iron skillet, heat 1 tsp of oil on medium high heat. Sear stuffed steak slices gently for 1-2 minutes. Transfer the skillet to the oven and cook for 8 minutes. Let the steak pieces rest for 5 minutes before removing the skewers. 
  5. Cook for 8 minutes and let rest for 3-5 minutes.
  6. Balsamic glaze: Heat a small saucepan on medium heat. Add balsamic vinegar, maple syrup and a small pinch of salt. Stir frequently until the sauce thickens and glaze forms, about 5 minutes. Drizzle over steak pieces. 
  7. Prepare Taylor Farms Asiago Kale Chopped Kits and serve alongside steak wheels. 

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