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.
Prep Time 20 minutesminutes
Cook Time 18 minutesminutes
Inactive Time 4 hourshours45 minutesminutes
Total Time 5 hourshours23 minutesminutes
Servings 8servings
Ingredients
Steak:
1 ½poundstop sirloin steak
For the Marinade:
12ouncespurchased blue cheese dressing, divided use(recommend: Naturally Fresh brand)
⅓cupolive oil
1teaspoonminced garlic
juice of 1/2 lemon
½teaspoonWorcestershire sauce
For the Salad:
1large head Romaine lettuce
2tablespoonsolive oil
salt
black pepper
1 ½cupscherry tomatoeshalved
2ribscelerywashed and trimmed, sliced crosswise
½English cucumberpeeled and sliced
½cupthinly sliced red onion
¼cupcrumbled blue cheeseoptional
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.
Prepare the vegetables. Halve the cherry tomatoes, slice the celery crosswise, peel and slice the cucumber, and thinly slice the 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).
Notes
Tips
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.
StorageThis 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.