Steak Salad

Normally, when a person talks about grilling steak, the conclusion is the traditional presentation, which is a beautifully grilled steak nestled up against a baked potato and a wonderful vegetable. In today’s recipe, we will be preparing one of our favorite dishes, a grilled black and blue salad, where the grilled steak is sliced and placed directly in the salad. It’s a perfect dish for these hot days of summer.

For this salad, one could grill almost any good cut of beef. Personally, I like using a lean cut but one that is still tender. A tough combination for sure. In the past we would use a flank steak, but it can at times be tough. A great alternative that we now use all the time is the flat iron steak. It has a bit of marbling and is great for grilling. All we do before grilling it is apply granulated garlic, coarsely ground black pepper and sea salt to both sides. We also allow it to come to room temperature, which takes twenty minutes or so. You do this so that the center is not cold when you get the outside of the steak grilled to perfection. If it’s a thicker cut, you can cook using the indirect method for fifteen minutes or so and then finishing it directly over the coals or the flame. You want this to be medium-rare to medium, red to pink in the middle.

Salad Ingredients

2 heads of Romaine lettuce - chopped 1⁄2 of a red onion - thinly sliced

2 avocados - sliced and scooped

2 cups of cherry tomatoes - halved

1 cup crumbled blue cheese

The dressing is what makes this salad. Follow these instructions exactly as written.

Dressing

1 cup of mayo

1⁄4 cup greek plain yogurt

1⁄2 tsp Worcestershire sauce 2 tsp apple cider vinegar

1⁄2 cup half and half

1⁄2 cup crumbled blue cheese Salt and pepper to taste

Place 1⁄4 cup of the blue cheese and all of the remaining dressing ingredients in a blender and pulsate until smooth. Add in the other 1⁄4 cup of blue cheese and fold in with a spoon. In a large serving bowl place all of the salad ingredients and toss. Now drizzle with the dressing and toss again. After allowing the beef to rest for ten minutes or so, cut thinly against the grain and lay over the assembled salad. This approach is “family style” and is a great presentation. Or, each person could make their own salad in a shallow pasta bowl. Give it a try. I assure you it will become one of your favorite summer meals. Enjoy!

— Dave Lobeck is an Edward Jones Financial Advisor in Jeffersonville by day and a BBQ enthusiast on nights and weekends. Liz is his wife. You can contact Dave with your BBQ, cooking or grilling questions at davelobeck@gmail.com. You can also visit their YouTube channel at ​www.YouTube.com/BBQMyWay​.