Steak and Blue Cheese Grilled Salad
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.
Servings 4
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.