Beef, Main, Salad

Grilled Steak Salad with Blue Cheese Dressing

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Seared skirt steak, grilled romaine, and onions meet bright cherry tomatoes, avocado, and creamy homemade blue cheese dressing for a grilled steak salad that’s sure to be your new summer staple.

Actually, this steak salad isn’t just good, it’s GREAT. Just like any meal, though, this steaky salad is only as good as it’s main ingredients. We tend to think of them as having three primary components:

  • The steak: sliced thinly against the grain, with a perfect medium-rare sear, the steak is (obviously) the star of the show. Skirt steak or flank steak are our favorite cuts of steak to feature in a steak salad.
  • The dressing:homemade blue cheese dressing is it for us when it comes to steak salad. It’s reminiscent of those retro-classic steak house salads, and we just love it.
  • The salad part of the salad: in other words, all the crispy, crunchy, healthy vegetables that lighten up this steak dinner. Loads of crisp grilled romaine lettuce, juicy cherry tomatoes, creamy avocado, the bite of sliced onions and sweetness of bell peppers. It’s all about crunch, contrast, and the never-ending quest for the perfectly constructed bite.  Enjoy,


Grilled Steak Salad with Blue Cheese Dressing

Course: Main, Salad, steakCuisine: americanDifficulty: Easy


Prep time


Cooking time






  • Skirt (or Flank) Steak
  • 2 lb skirt steak or flank steak

  • 2 romaine hearts, cut into half lengthwise

  • 1 red onion, cut into 1 inch rings

  • 2 avocados, cut in half, pit removed

  • 1 cup cherry tomatoes

  • Blue Cheese Dressing
  • 3/4 cup mayonnaise

  • 1/4 cup sour cream

  • 1 tsp Worcestershire

  • 2 tbsp lemon juice

  • 1 tbsp white vinegar

  • 2 tbsp chives

  • 1 tbsp heavy cream

  • 4 oz blue cheese, crumbled

  • 2 tbsp olive oil

  • sea salt

  • pepper

  • blue cheese, for garnishing


  • In a small bowl, mix together all dressing ingredients. Stir until completely combined and set aside in refrigerator.
  • Remove the meat from the refrigerator 1 hour before grilling. This will allow meat to be brought to room temp.
  • Heat your grill on high for 10 minutes. While the grill is heating, pat dry your your meat dry with a paper towel and generously salt and pepper.
  • Place your meat on the hot grill and allow to cook without moving for 4 minutes. Turn and cook for 3-4 more minutes 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 medium-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.

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