Grilled Steak Salad with Blue Cheese Dressing

Grilled Steak Salad with Blue Cheese Dressing
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Grilled romaine and homemade blue cheese dressing pair perfectly with creamy avocado and juicy, ripe tomatoes in this summery, hearty grilled steak salad.  

Why Cook When You Can Grill?

As much as we love our kitchens, they’re just about the last place you’ll find us once the sun starts shining and temps begin to rise. Over the years, we’ve put blood, sweat, and tears into making our backyards every bit as livable as the inside of our homes. There’s nothing we love more than long, light-filled evenings spent outdoors enjoying the company of friends and family over beautiful food and we opt to grill as often as possible. 

This warm steak and blue cheese salad recipe is simple, satisfying, and can be cooked entirely on the grill, so we get to stay outside and our kitchens stay clean—just the way we like it.

How To Make A Good Steak Salad:

Every great steak salad is comprised of three main elements: The steak. The dressing. The fresh stuff. The best steak salad is only as good as those three elements.

  • The steak: sliced thin and with a perfect medium rare sear, the steak is (obviously) the star of the show.
  • The dressing: homemade blue cheese dressing, in this case. And what’s better than that?
  • The fresh stuff: lighten up that meaty grilled steak and rich homemade blue cheese dressing with loads of crisp grilled romaine lettuce, ripe cherry tomatoes, creamy avocado, the bite of sliced onions or sweetness of bell peppers. It’s all about crunch, contrast, and the never-ending quest for the perfectly constructed bite.
Grilled Steak Salad with Blue Cheese Dressing
Grilled Steak Salad with Blue Cheese Dressing

How To Grill Skirt Steak:

We opted for skirt steak for this grilled steak salad, because it cooks quickly, is inexpensive, and is full of flavor! If you prefer other cuts, flank, hanger or flat iron steak also work well. Skirt steak is a long, thin, and fibrous cut of beef that can achieve a perfect crust on the outside and lovely medium rare on the inside when cooked properly.

Here’s how to grill a skirt steak:

  1. Get your grill nice and hot.  
  2. Pat the skirt steak dry and season well with salt and pepper. 

  3. Lay it on the hot grill and keep a close eye on it. It'll need about four minutes per side. 

  4. Remove the steak, cover with foil, and let rest for ten minutes to lock in all those dreamy juices. 

  5. Slice the skirt steak thinly and against the grain for maximum tenderness.

What Dressing Is Good On Steak Salad?

Let’s be honest, there aren’t many dressing that wouldn’t be delicious atop a salad piled high with perfectly grilled steak. But, there’s just something about that steak and blue cheese combo that calls us back, every time, and so we top this steak salad with a killer homemade blue cheese dressing. If there’s ever a time to go for broke, it’s in the summertime, right?

How To Make Better-Than-Store-Bought Blue Cheese Dressing:

The best homemade blue cheese dressing comes together in mere minutes with just a few simple ingredients.

  • Mayo and sour cream for extra creaminess.
  • Worcestershire, vinegar, and lemon juice for  tang times three.
  • Fresh chives for a verdant bite.
  • Heavy cream to thin it out into a gloriously pourable dressing.

Tools You’ll Want to Make This Grilled Steak Salad Recipe:

Grilled Steak Salad with Blue Cheese Dressing

More Summer Salads to Love:

Grilled Steak Salad with Blue Cheese Dressing

How’d It Turn Out?

We love seeing how you’ve used and enjoyed our recipes, so if you make this grilled steak salad with blue cheese dressing snap a picture and post it to Instagram tagging @themodernproper and #themodernproper. Happy eating!

Grilled Steak Salad with Blue Cheese Dressing

Serves 2

Blue Cheese Dressing

3/4 cup mayonnaise
1/4 cup sour cream
1 tsp Worcestershire
2 tbsp lemon juice
1 tbsp vinegar
2 tbsp fresh chives
1 tbsp heavy cream
4 oz blue cheese, crumbled


2 lb skirt steak (or flat iron)
2 romaine hearts, cut in half lengthwise
1 red onion, cut into 1 inch rings, keeping rings intact
2 avocados, cut in half, pit removed
1 cup cherry tomatoes, halved
3 tbsp olive oil
sea salt
extra blue cheese for garnishing


  1. In a small bowl, mix together all dressing ingredients. Stir until completely combined and set aside in refrigerator.
  2. Allow meat to be brought to room temp. Heat your grill on high for 10 min. While the grill is heating, pat dry your your meat and generously salt and pepper.
  3. Place your meat on the hot grill and allow to cook without moving for 4 min. Turn and cook for 3-4 more min and remove. Allow to rest under tented foil for 10 minutes.
  4. While your meat is resting, brush your lettuce, avocado and onions with olive oil and sprinkle with salt. Reduce the heat to low and place all the vegetables on the grill, oiled side down. Brush the opposite side with oil. Once charring begins the vegetables are ready to turn. (About 2-4 minutes). Turn the lettuce and onions over and remove the avocado. Continue cooking until opposite side has some charring. While still warm, roughly chop the lettuce and slice the avocado. Then, separate onion rings.
  5. On a large platter arrange the lettuce, onions avocado, halved tomatoes and sliced steak. Drizzle dressing over the top and sprinkle with extra blue cheese and chives. Enjoy!