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5.0 from 6 votes

Grilled Steak Salad with Blue Cheese Dressing

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 mins
Cook Time
20 mins
Additional Time
4 hrs 45 mins
Total Time
5 hrs 23 mins
Servings: 8 servings
Calories: 346 kcal
Course: Salad
Cuisine: American

Ingredients

Steak:
  • 1 ½ pounds top sirloin steak
For the Marinade:
  • 12 ounces purchased blue cheese dressing, divided use (recommend: Naturally Fresh brand)
  • ⅓ cup olive oil
  • 1 teaspoon minced garlic 
  • Juice of 1/2 lemon
  • ½ teaspoon Worcestershire sauce 
For the Salad:
  • 1 large head Romaine lettuce
  • 2 tablespoons olive oil
  • salt
  • black pepper
  • 1 ½ cups cherry tomatoes halved
  • 2 ribs celery washed and trimmed, sliced crosswise
  • ½ English cucumber peeled and sliced
  • ½ cup Thinly sliced red onion
  • ¼ cup crumbled blue cheese optional

Instructions

    Cup of Yum
  1. Combine 1/2 cup of dressing, olive oil, garlic, lemon juice, and Worcestershire sauce in a shallow dish. Use a fork or whisk to thoroughly combine the ingredients.
  2. 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.
  3. 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.
  4. Grill steak until it reaches the level of doneness you prefer. For medium-rare, the internal temperature should be 140; for medium, 155.
  5. 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 olive oil. Sprinkle lightly with salt and pepper.
  6. Prepare the vegetables. Halve the cherry tomatoes, slice the celery crosswise, peel and slice the cucumber, and thinly slice the onion.
  7. Add the prepared vegetable to a bowl and set aside.
  8. When the steaks have reached the desired temperature, remove from the grill to a plate and cover with foil.
  9. 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.
  10. 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.
  11. 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
  • Tips
  • Storage
  • Storage
  • This 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.
  • 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.

Nutrition Information

Serving 1 Calories 346kcal (17%) Carbohydrates 6g (2%) Protein 30g (60%) Fat 22g (34%) Saturated Fat 6g (30%) Cholesterol 72mg (24%) Sodium 696mg (29%) Potassium 612mg (17%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 720IU (14%) Vitamin C 11mg (12%) Calcium 125mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 346

% Daily Value*

Serving 1
Calories 346kcal 17%
Carbohydrates 6g 2%
Protein 30g 60%
Fat 22g 34%
Saturated Fat 6g 30%
Cholesterol 72mg 24%
Sodium 696mg 29%
Potassium 612mg 13%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 720IU 14%
Vitamin C 11mg 12%
Calcium 125mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.