Simple Recipes for Every Day
Grilled Steak Salad with Blue Cheese Dressing
- Serves: 6
- Prep Time: 20 min
- Cook Time: 20 min
Ingredients
- 2 pounds skirt or flat iron steak, room temperature (see Note)
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 romaine hearts, cut in half lengthwise
- 2 avocados, pitted and halved
- 1 red onion, sliced into ½-inch thick rings, keeping rings intact
- 1 cup cherry tomatoes, halved
- 1 cup Blue Cheese Dressing, homemade or store bought
- 4 ounces blue cheese, crumbled
- Minced fresh chives, for serving
Ingredients
- 2 pounds skirt or flat iron steak, room temperature (see Note)
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 romaine hearts, cut in half lengthwise
- 2 avocados, pitted and halved
- 1 red onion, sliced into ½-inch thick rings, keeping rings intact
- 1 cup cherry tomatoes, halved
- 1 cup Blue Cheese Dressing, homemade or store bought
- 4 ounces blue cheese, crumbled
- Minced fresh chives, for serving
Method
Preheat the grill on high. Pat the steak dry with paper towels. Brush the steak all over with 1½ tablespoons of the olive oil and season all over with 1½ teaspoons of the salt and pepper.
Place the steak on the grill and cook, without moving it, until slightly charred, 4 to 5 minutes. Turn the steaks over and continue to cook 3 to 5 minutes for medium-rare (an internal temperature of 135° F), 5 to 7 minutes for medium (140° F) or 8 to 10 minutes for medium-well (150° F).
Transfer the steaks to a cutting board, tent loosely with foil and let rest 5 minutes before slicing.
While your meat is resting, brush the romaine, avocados, and onions all over with the remaining 2½ tablespoons olive oil and sprinkle with remaining ½ teaspoon salt. Reduce the heat to medium-low and place all the vegetables on the grill. Cook until just charring, about 2-4 minutes. Turn and continue cooking until lightly charred, about 2-4 more minutes. Transfer the vegetables to a cutting board. Roughly chop the romaine, slice the avocado, then separate the onion into rings.
On a large platter, arrange the lettuce, onions, avocado, tomatoes, and sliced steak.
Drizzle with a generous amount of dressing, then sprinkle with blue cheese and chives.
Note: Remove the meat from the refrigerator 1 hour before grilling. This will allow meat to be brought to room temperature.