Grilled Steak Salad With Blue Cheese

Course : Grilling
Serves: 8
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1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon chili powder
1 teaspoon minced garlic
8 tablespoons olive oil -- divided
2 pounds flank steak -- scored
5 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt -- divided
1/4 teaspoon black pepper
1 bunch romaine lettuce
1 bunch radicchio lettuce
2 large red onions -- sliced 1/4 inch
8 medium plum tomatoes
1 loaf loaf Italian bread -- halved
6 ounces blue cheese -- divided
1 spray nonstick cooking spray

Preparation / Directions:

1. In skillet over medium heat, toast cumin and coriander until fragrant, about 1 minutes Place in Ziploc 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 aside. 3. Spray onion slices with cooking spray. 4. Grill onion slices and plum tomatoes 8-10 min., turning onions once and tomatoes frequently, until charred on all sides. 5. Transfer to cutting board; cool slightly. Dice onion; quarter tomatoes. Stir into vinaigrette. 6. Grill steak 7-9 minutes on each side to medium-rare. Remove to cutting board; sprinkle with the remaining salt. 7. Brush cut sides of bread with remaining olive oil. 8. 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. 9. Toss salad with warm vinaigrette. Divide salad onto 8 dinner plates. Slice steak thinly; arrange over salads. Top with remaining slices of blue cheese. 10. Serve with toast.

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