Grilled Steak Salad with Blue Cheese Dressing

What You’ll Like About This Recipe

• It features the classic flavor combination of beef and blue cheese.
• Prep time is minimal.
• It’s a one-dish meal – protein and vegetables all in one delicious salad!

Ingredient Notes

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• Steak — I like a top sirloin for this recipe, but it works very well with other cuts such as ribeye, skirt steak, and New York strips.
• Romaine lettuce — Romaine is a hearty, substantial lettuce that will stand up to grilling.
• Cherry Tomatoes, Celery, Cucumber, and Red Onion
• Blue Cheese Dressing — Feel free to use your own homemade blue cheese dressing or purchase a good quality refrigerated brand.

Recipe Variations and Substitutions

Use your imagination to vary this simple recipe to suit your family’s tastes.

• Substitute Ranch dressing and cheddar cheese for the blue cheese.
• Use a vinaigrette dressing with feta for a Greek spin on the recipe.
• Add Thousand Island dressing, cheddar, and crumbled bacon for an entirely middle American flavor profile.
• Make the salad into a handheld treat by wrapping a portion in a warm tortilla or pita.
• Change out the veggies. Other options that are delicious include broccoli, green beans, snow peas, bell pepper strips, and carrots.

How to Make Grilled Steak Salad with Blue Cheese Dressing

Marinate the Steak

STEP 1. Gently blot the steak dry and set it aside.

STEP 2. Make the marinade: combine the blue cheese dressing, olive oil, garlic, lemon juice, and Worcestershire sauce in a shallow dish. Use a fork or whisk to thoroughly combine the ingredients.

STEP 3. Add the steak to the marinade, turning it over to make sure that all sides are well coated. Cover and refrigerate for at least 4 hours or overnight. Remove the steak from the refrigerator 30-45 minutes before cooking to bring it to room temperature.

Grill the Steak

STEP 4. Heat an outdoor gas grill to medium heat (about 325 degrees) or prepare a charcoal grill. Remove the steak from the marinade allowing any excess to drip back into the dish. Discard the marinade.

STEP 5. Grill the steak until it reaches the temperature you prefer. For medium-rare, the internal temperature should be 135, for medium, 145, and 155 for medium-well.

Prepare the Salad

STEP 6. While the steak is cooking, prepare the Romaine by splitting it lengthwise into halves, leaving the root end intact. Place the halves on a baking sheet and drizzle the cut sides with the remaining 2 tablespoons of olive oil. Sprinkle lightly with salt and pepper.

STEP 7. Halve the cherry tomatoes, slice the celery (I always include a little of the celery leaves. They have such a nice flavor!), peel and slice the cucumber, and slice the red onion very thinly.

Pro Tip

To mellow the taste of sliced red onions, rinse them briefly under cold water and drain them on a paper towel. Remember that red onion can be a very strong taste and can overwhelm the entire salad if you overdo it. Adjust the amount as needed.

STEP 8. Place the prepared veggies in a bowl, toss them, and set them aside until you’re ready to assemble the salad.

Grill the Romaine Lettuce

STEP 9. When the steaks have reached the desired temperature, remove them from the grill to a plate and cover with foil. Set aside for now.

STEP 10. Reduce the grill temperature to low and place the Romaine with the cut sides down on indirect heat (a portion of the grill that is not directly over a flame). Cook for 4-5 minutes or until the lettuce is slightly wilted and charred.

Assemble the Salad

STEP 11. Assemble the salad on a large platter. Place the grilled Romaine halves, charred sides up, on the platter. Top with the cherry tomatoes, sliced celery, cucumber, and red onion.

STEP 12. Use a sharp knife to slice the steak across the grain. Place the sliced steak on top of the lettuce and vegetables. Drizzle with the remaining dressing and top with additional crumbled blue cheese.

Serving Suggestions

This salad is a meal in itself, so you don’t really need much along with it. I’d suggest my Cheesy Onion and Herb Bread, maybe a few Deviled Eggs, and Southern Sweet Tea alongside.

Storage Information

This salad is best eaten within a few hours of preparation. Although Romaine lettuce will hold up longer than other varieties, it does have its limits. Leftovers may keep for a few extra hours in the refrigerator. Lettuce cannot be frozen.

Recipe

Grilled Steak Salad with Blue Cheese Dressing

Grilled Steak Salad with Blue Cheese Dressing is a show-stopping main dish for your Fourth of July celebrations. This main dish salad features grilled Romaine lettuce and steak topped with blue cheese dressing.

5 from 2 votes

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Course: Salads

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Inactive Time: 4 hours hours 45 minutes minutes

Total Time: 5 hours hours 23 minutes minutes

Servings: 8 servings

Calories: 305kcal

Author: Lana Stuart

Ingredients

Steak:

• ▢ 1 ½ pounds top sirloin steak

For the Marinade:

• ▢ 12 ounces blue cheese dressing divided use (purchased or homemade)
• ▢ ⅓ cup olive oil
• ▢ 1 teaspoon minced garlic
• ▢ ½ lemon juiced
• ▢ ½ teaspoon Worcestershire sauce

For the Salad:

• ▢ 1 head Romaine lettuce
• ▢ 2 tablespoons olive oil
• ▢ salt
• ▢ black pepper
• ▢ 1 ½ cups cherry tomatoes halved
• ▢ 2 ribs celery washed and trimmed, sliced crosswise
• ▢ ½ English cucumber peeled and sliced
• ▢ ½ cup red onion thinly sliced
• ▢ ¼ cup crumbled blue cheese

Instructions

• Gently blot the steak dry and set it aside.
• Combine 1/2 cup of dressing, olive oil, garlic, lemon juice, and Worcestershire sauce in a shallow dish. Use a fork or whisk to thoroughly combine the ingredients.
  1 teaspoon minced garlic, ½ lemon, ½ teaspoon Worcestershire sauce, ⅓ cup olive oil
• Add the steak, turning to make sure that all sides are well coated. Cover and refrigerate for at least 4 hours or overnight. Remove the steak from the refrigerator 30-45 minutes in advance of cooking so that it can come close to room temperature.
  1 ½ pounds top sirloin steak
• Heat a gas grill to medium heat (about 325 degrees) or prepare a charcoal grill. Remove the steak from the marinade allowing any excess to drip back into the dish. Discard the marinade.
• Grill steak until it reaches the level of doneness you prefer. For medium-rare, the internal temperature should be 140; for medium, 155.
• While the steak cooks, prepare the Romaine by splitting it lengthwise into halves leaving the root end intact. Place the halves on a baking sheet and drizzle the cut sides with the remaining olive oil. Sprinkle lightly with salt and pepper.
  1 head Romaine lettuce, 2 tablespoons olive oil, salt, black pepper
• Prepare the vegetables. Halve the cherry tomatoes, slice the celery crosswise, peel and slice the cucumber, and thinly slice the onion.
  1 ½ cups cherry tomatoes, 2 ribs celery, ½ English cucumber, ½ cup red onion
• Add the prepared vegetable to a bowl and set aside.
• When the steaks have reached the desired temperature, remove from the grill to a plate and cover with foil.
• Reduce the grill temperature to low and place the Romaine cut sides down on indirect heat (a portion of the grill that is not directly over a flame). Cook for 4-5 minutes or until lettuce is slightly wilted and charred.
• Assemble the salad on a large platter. Place the grilled Romaine halves, grilled sides up on the platter. Top with the cherry tomatoes, sliced celery, cucumber, and red onion.
• Slice the steak against the grain (crosswise) into thin slices. Place on top of the lettuce and vegetables. Drizzle with remaining bleu cheese dressing and additional crumbled blue cheese (if desired).
  ¼ cup crumbled blue cheese

Notes

• This recipe works with almost any steak – top sirloin, ribeye, skirt steak, and New York strips all work.
• Romaine is hearty and will stand up to grilling. To substitute other lettuces, you’d use them raw without grilling.
• To mellow the taste of sliced red onions, rinse them briefly under cold water and drain on a paper towel.
• This salad is best eaten within a few hours of preparation. Leftovers may keep for a few extra hours in the refrigerator. Lettuce cannot be frozen.

Nutrition Information

Calories 305kcalCarbohydrates 8gProtein 24gFat 20gSaturated Fat 5gPolyunsaturated Fat 3gMonounsaturated Fat 11gCholesterol 54mgSodium 519mgPotassium 653mgFiber 2gSugar 4gVitamin A 7052IUVitamin C 15mgCalcium 120mgIron 3mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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