The warm weather is calling for some freshness, and what better way to bring it on with this grilled steak salad! We grill the romaine lettuce so it brings extra flavor and char into the plate, add in some arugula and you have yourself a fresh and savory bite. In this recipe we mix delicious ribeye steaks with various vegetables, walnuts for crunch, blue cheese for some sharpness and a great dressing to balance it all out. Give this recipe a try on your next cookout!
- FOGO Charcoal
- 2 Ribeye Steaks
- Kosher Salt
- Black Pepper
- 1-2 heads romaine lettuce
- 2 cups arugula lettuce
- ½ red onion, thinly sliced
- 12 cherry tomatoes, multicolored and halved
- 4 oz blue cheese (gorgonzola)
- ¾ cups Walnuts, for topping
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 tsp lemon juice
- 1 tsp dijon mustard
- 1 tsp fresh thyme, minced
- ½ tsp kosher salt
- ¼ tsp ground black pepper
Makes 4 servings
Cook time: 20 Minutes
Light grill and set it up for direct heat at about 500 degrees. Season the steak with kosher salt and black pepper. Allow the steak to come to room temperature before grilling. Sear the steak for a few minutes, rotate it for nice grill marks, then after two minutes, flip the steak. At this time, keep an eye on the internal temperature and remove the steak when the temperature is 145 degrees. The temperature of the steak will rise a little while resting, but we are going for a medium steak. I would normally cook my steaks to medium rare, but for a salad, you will want them done a little longer. You can cook the steak to whatever doneness you prefer. Either remove the steaks or move them to the indirect side of the grill while you grill the romaine lettuce.
Brush the romaine lettuce with olive oil and sprinkle it with salt and pepper. Using tongs, place the lettuce on the grill and let it char a little on each side. Remove before it wilts too much.
In a small bowl, combine all of the dressing ingredients and mix with a whisk.
In a large bowl, add the arugula lettuce, halved cherry tomatoes, red onion, half of the blue cheese, and half of the walnuts. Drizzle the edges of the bowl lightly with the dressing, making sure you do not use too much. Toss the salad to cover then put it on a serving plate. Slice the steak into long slices against the grain. Serve family style with romaine on bottom, arugula mixture on top of that, then the steak. Sprinkle on some walnuts and blue cheese and a light drizzle of the dressing. Serve extra dressing on the side with a spoon if anyone wants more.
Single servings can be plated the same way with two pieces of grilled romaine, arugula mixture, then the walnuts and blue cheese to top.
Feel free to play around with this salad and use whatever ingredients you like the most. You can use a different type of cheese if blue cheese is not your thing, or a different type lettuce if arugula doesn’t cut it for you.
Let us know in the comments if you give this recipe a try and let us know how it turns out! Happy eating!