Juicy grilled steak, creamy cheese and veggies make a hearty blue cheese steak salad that is just right for grilling season!
Now that we have all gotten used to the whole Spring Ahead time change, I have a confession to make.
I know I may be in the serious minority here, but I like setting the clocks ahead an hour in the spring.
I know, there’s the whole losing an hour of sleep thing, and the whole changing the time on the millions of clocks that we have around the house thing (not that I actually change them…that cough-cough sound you hear is the Southern husband).
But that extra hour of daylight means that I can once again work the grill into my dinner plans without feeling all guilty that I’m sending a certain someone outside to grill in the dark.
And one of the first things we always like to make once we have we cranked up the grill is some good and good for you blue cheese steak salad!
Speaking of spring, I am loving the earlier spring here in North Carolina. Here’s one of my Southern daffodils, complete with bumblebee!
HOWEVER.
This past week during our lovely springtime weather, THIS HAPPENED.
Yup. It was a full day of phone alerts telling me (not kidding) to go to the lowest level of my house, bring lots of pillows and put on my helmet.
My helmet. I completely FORGOT to pack my helmet when we were moving. Thankfully the tornados passed us by, but my fellow North Carolinians? Is this a springtime thing? Because if it is, I’m going to buy a helmet.
Happily we are back to blue skies and sunshine and firing up the grill!
This hearty, colorful salad starts with a lovely piece of grilled steak, which is the perfect time for me to once again share our favorite steak grilling tricks.
How to grill the perfect steak!
I have a whole ‘other post about how we do this, step by delicious step, but in a nutshell you want to pat your steak dry with a paper towel, mix up some cornstarch and salt, and pat it all over your steak.
Pop it in the freezer for a half hour, then crank up your grill as high as it can go and then grill it for 4 to 7 minutes per side, depending on how rare (or not) you like things.
The cornstarch/salt mixture along with the time in the freezer is going to give your steak an ultra-dry crust, which in turn will give you the perfect crusty seared on the outside, juicy on the inside steak of your dreams.
How to make blue cheese steak salad
This is the perfect supper for two hungry people to join forces on, because while one of you is outside tending the steak, the other one can be inside cooking up a mess of green beans, crumbling up a little blue cheese (get the good stuff!), cutting up a few cherry tomatoes and tearing up some lettuce (you can use any kind you like – I used frisee for the sheer prettiness of it!) and shaking up the super-quick dressing that is going to hold all this deliciousness together.
Once the steak is done, let it sit for about 5 minutes before you slice it, and then all that is left it tossing it all together.
We love this as a warm steak salad, but it’s perfectly good with the steak at room temperature or even cold.
This is a recipe that we’ll adapt and enjoy all through the summer – you can sub in fresh quartered tomatoes when they come into your local farm stand, and feta will work just fine instead of blue cheese, etc etc….but it was a pretty fine way to kick off the whole “spring ahead” thing.
Happy grilling-while-it’s-still-light-outside spring!
- OTHER DINNER SALADS YOU MIGHT LOVE AS MUCH AS WE DO!
- The Best Steak Caesar Salad Ever. The title says it all!
- Lobster BLT Salad. Because, lobster.
- Pressed Wedge Salad With Shrimp. Taking this classic up a notch with some seafood!
Blue Cheese Steak Salad
Juicy grilled steak, creamy cheese and veggies make a hearty blue cheese steak salad that is just right for grilling season!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop, Grill
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 pound green beans, trimmed
- 1 1/2 pounds strip steak
- 1 head lettuce, rinsed and torn into bite sized pieces (romaine or frisee both work well)
- 1 pint cherry tomatoes, halved
- 4 ounces crumbled blue cheese
Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 4 tablespoons olive oil
- Salt and freshly ground pepper
Instructions
- Blanch your green beans in boiling water for 2-3 minutes until they are bright green and still crisp, then run them under cool water so they stop cooking. Set aside.
- Grill the steak on your grill over until done to your liking, about 4-5 minutes on each side for medium rare (and here is my FAVORITE way to grill a perfect steak). Let rest under foil for 5 minutes, then slice against the grain into thin slices.
- Combine vinegar, mustard and olive oil in a mason jar or other jar with tight-fitting lid. Shake shake shake until combined, then add a pinch each of salt and pepper.
- Combine beans, lettuce and tomatoes in a large bowl and drizzle on the dressing, tasting as you go until you have it just the way you like it.
- Divide among plates, top with sliced steak and sprinkle with blue cheese. Grind a little more pepper on top and drizzle on a teeny bit more dressing. This scrumptious salad can be served warm or cold, your choice!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Keywords: low-carb steak and blue cheese salad, gluten-free steak salad, blue cheese steak salad recipe
Updated (and made even more delicious!) from a previously published Framed Cooks post!
Theresa M Murphy says
Sorry! I am not a fan of the “spring ahead” thingy. I suffer from time-change-lag for weeks after. But steak salad seems like a good way to help me endure. :) I actually got the grill out Saturday night to make a steakhouse style supper for the family; grilled New York strips, baked potatoes, glazed carrots and a big dish of spinach artichoke dip and baguette for an appetizer. Glad they were all too full to want dessert, because I didn’t make one. Ooops!
Oh, don’t worry – I am the only one in my house that likes to spring ahead (well, me and the dog who gets her dinner an hour early!). And with a glorious spread like that, who needs dessert?? :) :)