Grilled Steak Salad With Blue Cheese

This hearty grilled steak salad is the ultimate summer dinner, combining tender, spice-rubbed flank steak with a refreshing mix of romaine and radicchio. The dish balances rich, smoky beef with bright, acidic notes from red wine vinegar and Dijon mustard, while crumbled blue cheese adds a sharp, creamy finish. Topped with sweet grilled red onions and juicy plum tomatoes, every bite offers a perfect contrast of textures and temperatures. It's a satisfying, restaurant-quality meal that comes together quickly, making it ideal for warm evenings or when you want a robust, flavorful salad that doubles as a complete main course.

Cooking Method: Grilling

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 10

Calories: 902.2

Description

This hearty grilled steak salad is the ultimate summer dinner, combining tender, spice-rubbed flank steak with a refreshing mix of romaine and radicchio. The dish balances rich, smoky beef with bright, acidic notes from red wine vinegar and Dijon mustard, while crumbled blue cheese adds a sharp, creamy finish. Topped with sweet grilled red onions and juicy plum tomatoes, every bite offers a perfect contrast of textures and temperatures. It's a satisfying, restaurant-quality meal that comes together quickly, making it ideal for warm evenings or when you want a robust, flavorful salad that doubles as a complete main course.

Ingredients

Cumin seeds
Coriander seeds
Black peppercorns
Chili powder
Minced garlic
Salt, divided
Black pepper
Romaine lettuce
Radicchio lettuce
Red onions, sliced 1/4 inch
Olive oil, divided
Plum tomatoes
Flank steak, scored
Italian bread, halved
Red wine vinegar
Blue cheese, divided
Dijon mustard
Nonstick cooking spray

Directions

1
In a small bowl, combine cumin seeds, coriander seeds, chili powder, minced garlic, 1/2 teaspoon salt, and black pepper to create the steak rub.
2
Pat the flank steak dry with paper towels and rub the spice mixture evenly over both sides. Let sit at room temperature for 15 minutes.
3
Preheat a grill or grill pan to medium-high heat and lightly coat with nonstick cooking spray.
4
Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
5
While the steak cooks, toss sliced red onions and halved plum tomatoes with 2 tablespoons of olive oil and a pinch of salt. Grill for 3-4 minutes until charred but still crisp.
6
Remove steak from the grill and let it rest on a cutting board for 10 minutes before slicing against the grain into thin strips.
7
In a small jar, whisk together remaining olive oil, red wine vinegar, Dijon mustard, and remaining salt and pepper to make the vinaigrette.
8
Wash and chop the romaine and radicchio lettuce into bite-sized pieces and place in a large serving bowl.
9
Add the grilled onions and tomatoes to the greens, then top with the sliced steak.
10
Crumble half of the blue cheese over the salad and drizzle with the vinaigrette just before serving.
11
Serve immediately with the remaining blue cheese and grilled Italian bread on the side.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 902.2kcal

% Daily Value *
Total Fat 67.1g104%
Saturated Fat 19.5g98%
Cholesterol 186.1mg63%
Sodium 204.2mg9%
Total Carbohydrate 3.3g2%
Dietary Fiber 1.5g6%
Sugars 0.2g
Protein 66.7g134%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/grilled-steak-salad-with-blue-cheese/