Salad on the grill is a summertime game changer! This Steak and Blue Cheese Grilled Salad starts with grilled Romaine lettuce halves. Top them with a squeeze of lemon juice, slices of grilled flank steak, mushrooms, sun-dried tomatoes, onions, and crumbled blue cheese.
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With the weather warming up, I've totally been on a salad kick. Especially grilled salad. Grilling lettuce is a summer salad game changer! I usually have heads of Romaine lettuce in my fridge, which is the perfect base for grilled salad. Once the lettuce is grilled (and it doesn't take too long to get a nice char and smoky flavor), you can load it up with all sorts of tasty toppings - even better when they're also cooked on the grill!
If I get in an extra bougie mood, I'll add grilled steak on top of my salad. One of my favorite cuts to use for grilled salad is flank steak. It's a leaner cut of beef, relatively budget-friendly, and cooks quickly on the grill. This cut of meat can be tough, but if you're like me and like your steak on the medium-rare side, it's a decent cut to use. You could also use sirloin steak or skirt steak instead of flank steak. They're similar cuts of beef.
Along with flank steak, I also like to load up my grilled salad with sliced onion, mushrooms, sun-dried tomatoes, and blue cheese. For a salad this fresh and delicious, I don't like to drown it in dressing. So it gets seasoned with salt and pepper and finished with a squeeze of fresh lemon juice. Simple, but I swear that's all this salad needs!
Steak and Blue Cheese Grilled Salad
This salad is perfect as a summer lunch or even a light dinner. While I cooked the mushrooms in a pan with fresh rosemary and olive oil, you could add them to the grill along with the lettuce, flank steak, and onion. But I personally love the way the mushrooms take on the rosemary infused oil when cooked in a skillet.
The first thing we're going to do is cook the mushrooms. Heat olive oil in a medium skillet. Then, add the mushrooms and fresh rosemary. Cook them for about 10 minutes, or until the olive oil has soaked the mushrooms through and the mushrooms have softened. Remove the sprig of rosemary and set aside.
Now, we're going to head outside and heat up the grill. Season the flank steak with salt and pepper. Cook the steak over medium-high heat for about 4 minutes on each side. If you want it cooked more, go for it, but don't let it cook too long or it'll be really tough. Remove the steak from the grill and set aside.
Brush both sides of the Romaine lettuce with olive oil. Place cut-side-down on the grill, along with the onion slices, and grill for about 4 minutes on each side. The onions may take a bit longer depending on how charred you want them.
We're going to plate the lettuce and squeeze the lemon over it. Season with salt and pepper. Slice the steak and divide between the lettuce halves. Then, add the mushrooms, onions, and sun-dried tomatoes on top.
Finish the salad by sprinkling blue cheese over the salad. Serve with extra lemon slices, if desired.
Steak and Blue Cheese Grilled Salad
Equipment
- 1 medium skillet
- Gas grill
Ingredients
- 3 tbsps. olive oil
- 2 cups baby bella mushrooms cleaned and sliced
- 1 fresh rosemary sprig
- 2 heads of Romaine lettuce washed, dried, and halved
- 1 pound flank steak
- 1/4 cup red onion. sliced thin
- 1 cup sun-dried tomatoes julienned
- 1 small lemon
- 1/2 cup blue cheese crumbled
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a medium skillet over medium heat.
- Add sliced mushrooms and sprig of rosemary to the pan. Sauté mushrooms until softened, about 10 minutes.
- Remove mushrooms from heat and discard rosemary sprig. Set mushrooms aside.
- Preheat grill over medium-high heat. Season steak with salt and pepper. Cook on each side for 3-4 minutes on each side, or until desired doneness. Then, remove from heat and set aside to rest.
- Brush Romaine lettuce halves with the remaining olive oil. Place sliced-side-down on grill grates. Place onion slices alongside lettuce, or in grill basket.
- Grill veggies about 8 minutes, flipping halfway through cooking. Onions may take slightly longer to cook than lettuce.
- Plate lettuce halves, squeeze lemon juice on top, and season with salt and pepper. Top lettuce with steak slices, mushrooms, onions, and sun-dried tomatoes.
- Crumble blue cheese on top and serve with extra lemon slices, if desired.
The variety of fresh flavors and textures in this salad will delight your taste buds and leave you satisfied. While I love the addition of flank steak, if you're looking for a meat-free option, this salad is satisfying enough with the meatiness of the sautéed mushrooms.
Did you make this Steak and Blue Cheese Grilled Salad recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
