Go Back
+ servings
Print Recipe
No ratings yet

grilled veggie and steak salad with blue cheese and chive dressing

Servings: 4 dinner salads

Ingredients

for the steak:

  • 2 large ribeye t-bone, or sirloin steaks
  • 1 tablespoon black pepper
  • 1 tablespoon ground coriander
  • 2 teaspoon salt
  • ½ teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon unsweetened cocoa
  • 2 teaspoon ground coffee

for the vegetables

  • 1 yellow onion sliced
  • 2 yellow summer squash diced
  • 3 carrots sliced
  • 2 tablespoon olive oil
  • 3 cloves garlic
  • salt and pepper to taste

for the dressing:

  • 4 oz crumbled blue cheese
  • ½ cup buttermilk
  • ¼ cup mayonnaise
  • 1 tablespoon lemon juice
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • 2 tablespoon finely chopped chives

for the grilled croutons:

  • 4 thick slices of hearty bread diced
  • 1 tablespoon olive oil
  • ½ teaspoon garlic salt

for the salad:

  • salad greens
  • additional blue cheese crumbles for topping optional

Instructions

For the steak:

  • Combine rub ingredients in small bowl, then rub over steaks on both sides.
  • Wrap in plastic wrap and let rest for at least 30 minutes.
  • While the steak is marinating, prepare the veggies and dressing.
  • Once marinated, oil grates with paper towel dipped in oil, and preheat grill. (Put veggies on 10-15 minutes on prior to cooking the steak)
  • Cook steaks until the internal temperature reaches 145 to 160 degrees, about 5-7 minutes on each side depending on preference and thickness of steak.
  • Let the steak rest while you grill the croutons.

For the veggies:

  • Combine veggies with olive oil, garlic, salt and pepper.
  • Place in grill pan or wrap in foil.
  • Grill over medium high heat 20-25 minutes. (So you will want to put them on before the steaks go on)

For the dressing:

  • In food processor, combine blue cheese, buttermilk, mayo, Worcestershire, salt, and chives and pulse to combine.
  • This can be done ahead of time. Store in refrigerator.

For the croutons:

  • Toss diced bread in olive oil and garlic salt.
  • Once steak is done cooking, place croutons in with veggies (I would move the veggies aside to give the bread a little direct heat). Cook on grill 1-2 minutes. Watch carefully.

To assemble:

  • Top salad greens with sliced steak, grilled veggies, grilled croutons, crumbled blue cheese, and drizzle with dressing.
  • Enjoy!