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.
12ouncespurchased blue cheese dressing, divided use(recommend: Naturally Fresh brand)
juice of ½ lemon
For the Salad:
1large head Romaine lettuce
1 ½cupscherry tomatoeshalved
2ribscelerywashed and trimmed, sliced crosswise
½English cucumberpeeled and sliced
½cupthinly sliced red onion
¼cupcrumbled blue cheeseoptional
Combine ½ cup of dressing, ⅓ 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).
I prefer a top sirloin steak for this recipe but it works very well with other cuts such as ribeye, skirt steak, and New York strips.
Feel free to use your own homemade dressing or purchase a good quality refrigerated brand to save time and work.
Romaine is a hearty, substantial lettuce that will stand up to grilling. If you'd like 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.
Substitutions and VariationsUse 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.Change out the veggies. Other options that are delicious include broccoli, green beans, snow peas, bell pepper strips, and carrots.StorageThis salad is best eaten within a few hours of preparation. Although Romaine lettuce will hold up longer than many other varieties, it has its limits. Leftovers may keep for a few extra hours in the refrigerator. Lettuce cannot be frozen.