Grilled Steak Salad with Blue Cheese Dressing

by Erin

I know it may not seem like Brent and I try to eat healthier most of the time, but we really do. We just eat smaller portions of those not-so-healthy dishes, and I take most of my baked goods into work O:-) (where my lab-mates blame me for making them fat – yet they complain when there’s nothing to snack on). But sometimes I make things which contain no pasta (shock!) and minimal cheese (gasp!). What is that green stuff anyway? You call it a sal-lad? I’ll pretend and just call it a steak sandwich without the bun.

In the end there’s no need to convince yourself to eat this, cause it’s awesome! And by marinading overnight, this was a really quick and satisfyingly tasty meal, perfect for a busy weekday.



1/4 cup crumbled blue cheese

2 Tbsp reduced-fat sour cream

2 Tbsp reduced-fat mayonnaise

1/4 cup buttermilk

1 Tbsp white-wine vinegar

1 Tbsp chopped fresh parsley

1 Tbsp chopped scallions

Salt & freshly ground pepper, to taste


  1. Whisk together blue cheese, sour cream and mayonnaise in a small bowl. Stir in buttermilk, vinegar, parsley and scallions. Season with salt and pepper.



2 flank steaks

1 bottle of Italian marinade

Fresh salad greens

Salt and pepper


  1. Overnight, place the steaks into a large zip-lock bag and add the marinade. Seal and wait 12 hours or more.
  2. Preheat and clean an outdoor grill*. Place steaks on direct high heat, turning once, 4 minutes per side. Do not overcook.
  3. Remove from grill and let rest for 10 minutes to let the juices settle before slicing against the grain into very thin slices.
  4. Place the sliced meat over fresh salad greens and drizzle the blue cheese dressing over the salad. Season with salt and pepper.

*I used a George Foreman instead.

Source: Steak from Victory or Death. Blue Cheese Dressing from Eating Well.

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