Grilled Steak Salad with Blue Cheese Dressing finished and ready to serve

Grilled Steak Salad with Blue Cheese Dressing

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Grilled Steak Salad tops crisp romaine with sliced flank steak, charred corn, avocado, and pickled onions, all finished with a creamy blue cheese dressing.

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This is a steakhouse salad that actually satisfies as dinner — smoky grilled flank steak, charred corn, creamy avocado, and a real homemade blue cheese dressing that's leagues better than anything from a bottle. The pickled onions add the acidic snap that ties the whole platter together.

Build it on a big platter rather than tossing it in a bowl, so every component stays distinct — you want bites of steak, corn, avocado, and greens all showing their own texture, not lost in a chopped jumble. Serve extra dressing on the side since blue cheese lovers always want more.

Prep30 minutes
Cook15 minutes
Total45 minutes
Serves4 servings
DifficultyEasy

Ingredients

  • 1½ pounds flank steak
  • 1½ teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • ¾ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 romaine hearts, chopped
  • 1½ cups cherry tomatoes, halved
  • 1½ cups corn kernels, fresh or thawed
  • 1 large avocado, sliced
  • ½ cup quick-pickled red onions, drained
  • ½ cup crumbled blue cheese
  • ¼ cup chopped chives
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ⅓ cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup crumbled blue cheese

Instructions

  1. 1Whisk the mayonnaise, sour cream, buttermilk, lemon juice, Worcestershire, garlic powder, salt, and pepper. Fold in the blue cheese. Refrigerate while the steak cooks.
  2. 2Pat the flank steak dry. Season with salt, smoked paprika, and black pepper, then rub with olive oil.
  3. 3Heat a grill to high. Grill the steak for 4–6 minutes per side, until 128–133°F for medium-rare.
  4. 4Grill the corn in a grill basket or cast-iron skillet for 4–6 minutes, until lightly charred.
  5. 5Rest the steak for 10 minutes, then slice it thinly across the grain.
  6. 6Arrange the romaine, tomatoes, corn, avocado, pickled onions, blue cheese, and chives on a large platter.
  7. 7Add the sliced steak and drizzle with part of the dressing. Serve the remaining dressing on the side.

Pro Tips

  • Char the corn until it actually has color, not just heated through. That smoky char is a big part of what makes this salad taste grilled instead of assembled.
  • Slice the rested flank steak thin and against the grain. It's a lean, long-fibered cut, and this is the difference between tender and chewy.
  • Build the salad on a platter rather than tossing everything together, so the steak, avocado, and corn all stay visible and distinct instead of turning into mush.

Substitutions

flank steak → skirt steak or grilled sirloin Any well-marbled grilling steak works; adjust cook time to thickness.
blue cheese → gorgonzola or crumbled feta Gorgonzola is creamier and milder; feta swaps the funk for straightforward tang.
buttermilk → whole milk plus a squeeze of lemon A quick substitute that still thins the dressing and adds a little tang.

Storage Instructions

Store the dressing, steak, and salad components separately in the refrigerator for up to 3 days. Assemble fresh right before serving so the greens don't wilt.

Make Ahead

The blue cheese dressing can be made up to 4 days ahead and refrigerated — it only gets better as the flavors meld. Grill the steak and corn fresh, or the day you plan to serve.

Frequently Asked Questions

Can I make Grilled Steak Salad with Blue Cheese Dressing ahead of time?

The blue cheese dressing can be made up to 4 days ahead and refrigerated — it only gets better as the flavors meld. Grill the steak and corn fresh, or the day you plan to serve.

How do I store leftover Grilled Steak Salad with Blue Cheese Dressing?

Store the dressing, steak, and salad components separately in the refrigerator for up to 3 days. Assemble fresh right before serving so the greens don't wilt.

Can I freeze Grilled Steak Salad with Blue Cheese Dressing?

The dressing does not freeze well due to the dairy base. Cooked flank steak can be frozen for up to 2 months and thawed for a quick reheat and re-slice.

What should I serve with Grilled Steak Salad with Blue Cheese Dressing?

This salad is a full meal on its own, but warm garlic bread or a light soup makes a nice addition for bigger appetites.

Can I adjust Grilled Steak Salad with Blue Cheese Dressing for the ingredients I actually have?

Yes, within reason. Swap the flank steak or the smoked paprika first (details in the Substitutions section) and keep the rest close to the written amounts, tasting as you adjust.

What is the most common mistake when making Grilled Steak Salad with Blue Cheese Dressing?

Char the corn until it actually has color, not just heated through. That smoky char is a big part of what makes this salad taste grilled instead of assembled.

How long does Grilled Steak Salad with Blue Cheese Dressing take?

About 45 minutes from start to finish, including 15 minutes of active cooking. Most of it is hands-on, so plan to stay near the stove.

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