May 12, 2016
Grilled Steak Salad with Blue Cheese Dressing
Last week got crazy. I found myself trying to juggle too many things, and the (self-imposed) pressure seemed to all come to a head as I stood in my kitchen at the end of one very long day. I knew it was bad when the eight year old neighbor boy came to let me know he was done playing with my kids and was heading home and I saw a scared look on his face as he took in the copious amount of tears rolling down my face. Not knowing how to smooth the awkward situation over, I blurted out “sometimes being a mommy is just really hard.” “Cool,” he responded, and then hurried out of the house. Whoa, pull it together, Nat, I thought. I looked at the clock and the time quickly explained the escalating tension in my house. It was dinner time. That's okay I'll just throw something on the grill. Phew. Oh cool, it's raining. Nevermind. I had no desire to actually cook a proper meal inside and trash my kitchen...for the third time that day. No thanks.
You can have the best dinner in no time with minimal clean up by using only your grill.
“We’re going out!” I announced as soon as Mort got home from work. As much as I love cooking for my family, some nights I just don't have it in me to be creative and even more, to clean up after everyone, yet again. I’m sure we've all been there. If only I could've grilled. The grill solves everything.
Fast forward a few days and we are hitting 80 degrees on the regular. This means I don’t have to cook in my kitchen anymore. Praise God! That glorious grill is calling my name and I’m ready to use it and abuse it for the next four months.
If you aren’t much of a griller you might be thinking, “but you still have to prep the food, so isn’t this double the work?” or “what about those lingering side dishes...now you’re basically cooking in two rooms?” I’m telling you, it's all about the grill. You can have the best dinner in no time with minimal clean up by using only your grill.
This idea of cooking EVERYTHING for our meals on the grill came to me last summer when all I wanted was to be outside and didn’t want to be standing over a hot stove. I started pulling out a baking sheet, laying everything I wanted to cook on it, drizzling it all with olive oil, salt and pepper and just letting the veggies and meats speak for themselves. Aside from a few condiments and dressings being mixed together, I had pretty much deserted my kitchen for our backyard and it felt amazing!
So if you're game, here's a recipe for you. This steak salad is the perfect introduction to grill season. It's flavor and nutrition packed, and so simple you'll be kicking yourself for not ditching your kitchen sooner. I love meals that aren't overly fussy, offer a little surprise (hint, we grill the lettuce, too. Yum!), and still provide a complex flavor profile without having to go all out with a separate protein and two sides. Less dishes, less mess, all the flavor, more time with family and friends. Winning! Yeah, I just said that.
My current prayer in my life is “let my time be used wisely and let everything I do, be done well.” I’m sharing this recipe because it really is as simple and delicious as it looks and sounds. And I believe that you, like me, are probably in need of something simply delicious in your life. So here it is, have at it.
Grilled Steak Salad with Blue Cheese Dressing
Blue Cheese Dressing
|1/4 cup||sour cream|
|2 tbsp||lemon juice|
|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|
|extra blue cheese for garnishing|
- In a small bowl, mix together all dressing ingredients. Stir until completely combined and set aside in refrigerator.
- 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.
- 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.
- 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.
- 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!