30-Minute Steak Salad with Blue Cheese Dressing
Description
Grilled ribeye served over a bed of crunchy romaine lettuce tossed with a creamy blue cheese dressing. Tossed with cherry tomatoes, pickled red onions, and chives. Simple but savory and satisfying!
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Ingredients
Blue Cheese Dressing
- 1 cup whole milk Greek yogurt
- ⅓ cup buttermilk
- 1 tablespoon distilled white vinegar*
- ¾ teaspoon Worcestershire sauce
- Kosher salt and black pepper
- ⅔ cup (2½ ounces) crumbled blue cheese
Steak
- 1 (1-inch thick) ribeye steak
Salad
- 9 cups chopped hearts of romaine (about 2 hearts)
- 1 cup halved cherry tomatoes
- ½ cup pickled red onions
- ½ cup crumbled blue cheese
- ¼ cup chopped chives
Instructions
Dressing
- Whisk together 1 cup yogurt, ⅓ cup buttermilk, 1 tablespoon vinegar, ¾ teaspoon Worcestershire, ½ teaspoon salt and ¼ teaspoon pepper until combined. Add ⅔ cup crumbled blue cheese and whisk to combine. (If you want the crumbles to be smaller, just keep whisking to break them up.)
Steak
- Turn all burners of a gas grill to high, cover, and let grill preheat for 5–10 minutes. Brush grill grate clean. *see notes for charcoal grill instructions.
- Pat steak dry with paper towels, then season with 1 teaspoon salt and ½ teaspoon pepper.
- When ready to cook, keep primary burner on high and turn other burners off.
- Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on edges of steak, 5–6 minutes. Flip steak and continue to cook until an instant-read thermometer inserted in the center registers 125ºF for medium-rare, about 5 minutes.
- Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 10 minutes.
Salad
- Add 9 cups romaine lettuce to a large serving bowl or platter; drizzle a few spoonfuls of dressing over top and toss to coat. Arrange 1 cup tomatoes, ½ cup pickled onions, ½ cups blue cheese crumbles, and ¼ cup chives over top.
- Slice steak against grain and arrange over salad.
- Drizzle more dressing over top and season lightly with salt and pepper; serve immediately.
Equipment
Notes
Cook the steak to the right temperature. This is the most important thing when cooking beef, for medium rare use a meat thermometer and cook until 125ºF. However, it's important to note, the USDA recommends cooking beef to a minimum internal temperature of 145ºF (63ºC).
If your steak is thicker than 1 inch, you will need to cook it longer than specified above.
Don't have a grill? Read the article (above the recipe card) for other cooking methods including pan-searing, broiling, and reverse searing.
Charcoal Grill: If using a charcoal grill, open bottom vent completely. Light large chimney starter filled with charcoal briquettes (about 6 quarts). Once top of coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Let grill preheat, about 5 minutes. Brush grate clean. Place steak over direct heat (coals) and cook as directed.
Vinegar: if you don't have distilled white vinegar, use red wine vinegar or apple cider vinegar.
Nutrition
Serving: 1/4 of recipeCalories: 400kcalCarbohydrates: 5gProtein: 36gFat: 25gSaturated Fat: 12gCholesterol: 100mgSodium: 492mgFiber: 3gSugar: 4g
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