Grilled Steak Salad with Bleu Cheese Dressing – a main dish salad featuring grilled Romaine lettuce and steak topped with bleu cheese dressing.
Independence Day – the celebration of the founding of our nation – is just around the corner. And that means it’s time to start planning the menu for your party. Why not make the centerpiece of your July 4th gathering this mouth-watering Grilled Steak Salad with Bleu Cheese Dressing! After all, what’s more American than a steak on the grill and what pairs with beef better than bleu cheese?
This gorgeous main dish salad features a colossal head of fresh, bright green, lightly grilled Romaine lettuce, juicy cherry tomatoes, crunchy cucumbers and celery, a bit of piquant red onion and sliced grilled sirloin steak. All that goodness is then topped with luscious bleu cheese dressing. It’ll definitely be the hit of the party.
Grilled Steak Salad with Bleu Cheese Dressing - a main dish salad featuring grilled Romaine lettuce and steak topped with bleu cheese dressing. Click To Tweet
Now, on to the recipe shall we?
How to Make Grilled Steak Salad with Bleu Cheese Dressing
Marinate the Steak
I chose a 1 1/2 pound top sirloin for this recipe. You could also use a nice ribeye, a skirt steak, or perhaps two New York strip steaks. Just make sure you have about 24 ounces of beef. Gently blot the steak dry with a paper towel.
To make the marinade, combine 1/2 cup of your favorite bleu cheese dressing, 1/3 cup olive oil, garlic, lemon juice, and Worcestershire sauce in a shallow dish. Use a fork or whisk to thoroughly combine the ingredients.
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 so that it can come close to room temperature.
Grilling the 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 the steak until it reaches the temperature you prefer. For medium-rare, the internal temperature should be 140; for medium, 155.
Prepare the Salad
Prep the lettuce and other salad ingredients.
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.
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.
Slice the red onion very thinly. This onion was so large that I chose to use only about 1/4 of it. Use whatever amount you think is good for your salad, but remember that it can be a very strong taste and can overwhelm the entire salad if you overdo it.
Place your veggies in a bowl, toss them, and set them aside until you’re ready to assemble the salad.
When the steaks have reached the desired temperature, remove from the grill to a plate and cover with foil.
Grill the Romaine Lettuce
Lower 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
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.
Slice the steak against the grain (crosswise) into thin slices. Place the sliced steak on top of the lettuce and vegetables. Drizzle with the remaining dressing and top with additional crumbled bleu cheese (if desired).
Serves 6.
Enjoy!
More Salad Recipes on Never Enough Thyme:
- Cannellini Bean and Tuna Salad
- My Favorite Greek Salad
- Winter Shrimp Salad
- Sweet Corn Salad with Seared Sea Scallops
main dish salad Recipes from Other Bloggers:
- Cobb Salad from Diethood
- Roasted Salmon Salad from Sidewalk Shoes
- Mexican Shrimp Cobb Salad from SkinnyTaste
- Italian Sub Salad from Iowa Girl Eats
- Wendy’s BBQ Ranch Chicken Salad from CopyKat Recipes
- Asian Chicken Salad from RecipeGirl
- Blueberry Chicken Chopped Salad from Gimme Some Oven
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Grilled Steak Salad with Bleu Cheese Dressing
Grilled Steak Salad with Bleu Cheese Dressing - a main dish salad featuring grilled Romaine lettuce and steak topped with bleu cheese dressing.
Ingredients
- 12 oz. purchased bleu cheese dressing
- 1/3 cup plus 2 tblsp. olive oil
- 1 tsp. minced garlic
- juice of 1/2 lemon
- 1/2 tsp. Worcestershire sauce
- 1.5 lb. top sirloin steak
- 1 large head Romaine lettuce
- Salt
- Pepper
- 1 1/2 cups cherry tomatoes, halved
- 2 stalks celery, washed and trimmed, sliced crosswise
- 1/2 English cucumber, peeled and sliced
- 1/2 cup thinly sliced red onion
- 1/4 cup crumbled bleu cheese (optional)
Instructions
- Combine 1/2 cup of dressing, 1/3 cup olive oil, garlic, lemon juice, and Worcestershire sauce in a shallow dish. Use a fork or whisk to thoroughly combine the ingredients.
- 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.
- 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 2 tablespoons of olive oil. Sprinkle lightly with salt and pepper.
- When the steaks have reached the desired temperature, remove from the grill to a plate and cover with foil.
- Lower 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 bleu cheese (if desired).
Notes
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 672Total Fat: 52gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 126mgSodium: 641mgCarbohydrates: 17gFiber: 4gSugar: 11gProtein: 35g
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— This post was originally sponsored by Naturally Fresh.
Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Miss P says
Oh …. my …. word.
The ultimate indulgence, wrapped up in a salad. The Naturally Fresh dressing is the BOMB!
Miss P