Grilled Steak Salad with Creamy Blue Cheese Dressing
Slices of perfectly grilled, juicy steak on a bed of greens with cherry tomatoes, avocado, homemade blue cheese dressing and a sprinkling of fresh chives.
Servings: 2
Calories: 558kcal
Equipment
Ingredients
- 12 oz flat iron steak
- 2 teaspoons steak seasoning
- 1 teaspoon avocado oil or other high heat oil
- 5 oz sturdy lettuce butter lettuce, romaine
- ½ pint cherry tomatoes halved
- 1 small avocado sliced
- 2 tablespoons chopped chives
- ⅓ cup homemade blue cheese dressing
- flakey salt and fresh cracked black pepper to taste
Instructions
- Take steaks out of the refrigerator, season on both sides with steak seasoning and rub it in with oil. Let the steaks sit while you preheat the grill and gather the rest of the salad ingredients. Wash and thoroughly dry your salad greens if necessary.
- When the grill is hot, grill steaks for 2-4 minutes per side until the internal temperature reads between 125-130 degrees f for medium rare. Transfer to a cutting board and tent with foil to rest.
- While the steaks are resting, arrange the lettuce on a large serving platter. Top with halved cherry tomatoes, sliced avocado and chopped chives.
- Once the steaks are rested for 5-10 minutes, thinly slice against the grain and place on top of the salad. Add flaky sea salt and a few turns of fresh cracked pepper if desired.
- Serve immediately with homemade blue cheese dressing or dressing of your choice.
Notes
Do not skip letting the steaks rest after grilling and be sure to cut against the grain for maximum tenderness.
Nutrition
Calories: 558kcal | Carbohydrates: 18g | Protein: 39g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 534mg | Potassium: 1464mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3257IU | Vitamin C: 42mg | Calcium: 119mg | Iron: 7mg