GRILLED STEAK SALAD😍

There’s nothing that screams summer is coming like a good ole Grilled Steak Salad. Perfectly grilled steak, bursting tomatoes and creamy avocado, paired with the best blue cheese dressing you’ll ever have (and don’t worry for my blue cheese haters, I also included the recipe for my go to balsamic dressing that pairs just as well), it’s the weeknight dinner of your dreams. No boring salads here folks. 

This blue cheese dressing is inspired by my cousin’s recipe but healthified and with a lil Rockin Meals tweak. It is a show stopper and perfect for making ahead and keeping in the fridge for up to a week. If you are not a blue cheese fan, you can also whisk together 1 tsp dijon mustard, 1 tsp honey, 1 tbsp balsamic vinegar, 2 tbsps olive oil and salt and pepper for my go to balsamic dressing. Either one will taste great!

Serves 3-4.

Ingredients:

For the Steak Salad: 

• 2 lb flap steak (or flank or skirt)

• 2 tbsps olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp celery salt

• ½ tsp fresh cracked pepper

• Salt to taste

• 3-4 cups arugula or preferred lettuce mix

• 1 tbsp vegetable or avocado oil

• Optional toppings: sliced cherry tomatoes, corn, avocado

For the Blue Cheese Dressing (makes about 1 ½ cups of dressing):

• ½ cup plain Greek yogurt

• ½ cup mayonnaise 

• 2 oz blue cheese crumbles

• 2 tbsps milk

• 2 stalks green onion, sliced thinly

• 1 tbsp dried parsley

• 1 tsp garlic powder

• ½ tsp celery salt

• Salt to taste

Directions:

For the Grilled Steak Salad:

• Remove the steak from the fridge to come to room temperature.

• Add all blue cheese ingredients to a mason jar and mix until well combined. Add more milk to thin if you wish. Let it sit in fridge for at least 20 minutes to allow the flavors to meld.

• In a small bowl, mix together the olive oil, paprika, garlic powder, onion powder, celery salt, pepper, and a pinch of salt. Rub it into the steak with your hands until well covered.

• Heat your grill to high heat and brush the grates with oil.

• Once hot, add the steak to the grill. You should hear it sizzle as it hits the grill. Cook for 4 minutes on the first side, then flip and cook for 3-4 more minutes depending on the thickness of your steak (go less for a thin steak) or until an internal temperature reaches 130 degrees.

• Remove and set aside on a cutting board and let it rest for 5 minutes while you prep your salad.

• Add lettuce and desired toppings to a large bowl and dollop over some of the blue cheese dressing.

• Slice the steak against the grain and place on top of the salad. Serve immediately and enjoy!