Total Time
Prep 30 mins
Cook 25 mins

My husband's answer to two of his favorite things: steak & salad.

Ingredients Nutrition


  1. To prepare Blue Cheese Vinaigrette:.
  2. Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 tablespoons minced garlic and saute until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. Vinaigrette can be prepared two days ahead. Cover and refrigerate.
  3. For the steak:.
  4. Season steak with salt and pepper. Grill steak to desired doneness. Cook to an internal temperature of 145 degrees.
  5. To assemble the salad:.
  6. Peel off outer leaves and place on bottom of large oval plate or platter. Slice romaine lengthwise and chop into 1 1/2-inch squares. Place over the top red onions slices then tomatoes.
  7. Slice steak into 1/4 inch strips and place over salad. Top with crumbled blue cheese then vinaigrette dressing.


Most Helpful

Great salad! We love blue cheese and it is absolutely delicious with the grilled steak. We used a "flat iron" steak as it is just enough for two and very lean. Now we can have a restaurant salad at home! Thanks for the post! Made for the AUS/NZ Make My Recipe Tag, November, 2011.

DailyInspiration November 23, 2011

This turned out great! I picked up Feta crumbles by mistake and so I ended up using that instead of blue cheese and it reminded me of a greek salad. I love blue cheese so I will use that next time.. but it's terrific that way as well. I used McCormick's Montreal Steak Seasoning on the steak before grilling, used apple cider vinegar instead of white wine vinegar, and added cucumber to the salad as well. I'll definitely make this one again!

surfin' chef July 24, 2013

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