• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Grilled Steak Salad with Blue Cheese

  • Recipe Submitted by on

Category: Meat, Main Dish, Salads

 Ingredients List

  • 1 ts Cumin seeds
  • 1 ts Coriander seeds
  • 1 ts Black peppercorns
  • 1 ts Chili powder
  • 1 ts Minced garlic
  • 8 tb Olive oil, divided
  • 2 lb Flank steak, scored
  • 5 tb Red wine vinegar
  • 1 ts Dijon mustard
  • 1 ts Salt, divided
  • 1/4 ts Black pepper
  • 1 bn Romaine lettuce
  • 1 bn Raddichio lettuce
  • 2 lg Red onions, sliced 1/4 inch
  • 8 Plum tomatoes
  • 1 Loaf Italian bread, halved
  • 6 oz Blue cheese, divided
  • Nonstick cooking spray


1. In skillet over medium heat, toast cumin & coriander until fragrant,
about 1 min. Place in Ziplock bag with peppercorns ; crush with rolling
pin. In bowl, mix with chili powder, garlic and 1 Tbs. oil. Spread over
both sides of steak. Let stand 2 hours or chill overnight.

2. In medium bowl, combine 6 Tbs. olive oil, vinegar, mustard, 1/2 t. salt
and black pepper. Wash, dry and tear lettuce into bite-sized pieces. Set

3. Spray onion slices with cooking spray. Grill onion slices and plum
tomatoes 8-10 min., turning onions once and tomatoes frequently, until
charred on all sides. Transfer to cutting board; cool slightly. Dice onion;
quarter tomatoes. Stir into vinaigrette.

4. Grill steak 7-9 min. on each side to medium-rare. Remove to cutting
board; sprinkle with the remaining salt.

5. Brush cut sides of braed with remaning olive oil. Grill, cut-sides
down, to toast. Spread half of the blue cheese over toast. Cut bread into
8 pieces. Cut remaining cheese into 8 thin slices.

6. Toss salad with warm vinaigrette. Divide salad onto 8 dinner plates.
Slice steak thinly; arrange over salads. Top with remaining slices of blue
cheese. Serve with toast.

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