Grilled Steak Salad with Creamy Herb Dressing Recipe
A delicious and fresh grilled steak salad featuring perfectly grilled rib eye steaks, crisp romaine lettuce, tangy Gorgonzola cheese, and a creamy Dijon mustard dressing infused with fresh herbs. This easy-to-make salad is perfect for a quick yet indulgent lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Dressing
- 2 tablespoons Dijon mustard
- 1/4 cup white vinegar
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- 1 cup heavy cream
- 1/4 cup olive oil
- 1 teaspoon chopped fresh chives or other herbs
- 1 garlic clove, grated (optional)
Salad
- 1 large head of romaine lettuce
- 2 medium-sized rib eye steaks
- Salt and pepper, to taste
- 1/2 cup Gorgonzola cheese
Instructions
- Prepare the Dressing: In a small bowl, whisk together the Dijon mustard, white vinegar, salt, and pepper until the mixture emulsifies. Slowly whisk in the heavy cream until well combined, then drizzle in the olive oil while continuing to whisk until the dressing is smooth. Stir in chopped fresh herbs and grated garlic if using. Set aside or refrigerate in an airtight container for up to 10 days.
- Prepare the Salad: Wash and roughly chop the romaine lettuce. Place the chopped lettuce in the refrigerator to chill while you prepare the steak.
- Grill the Steaks: Heat an outdoor grill or an indoor grill pan to high heat. Season the rib eye steaks generously with salt and pepper. Place the steaks on the grill and cook for 3 minutes on each side for medium doneness. Remove the steaks from the grill and let them rest for 10 minutes to retain their juices.
- Assemble the Salad: Arrange the chilled romaine lettuce on a large platter. Sprinkle the Gorgonzola cheese evenly over the lettuce and season lightly with salt and pepper. Slice the rested steaks thinly and layer the slices on top of the salad.
- Serve: Drizzle the prepared creamy Dijon dressing over the salad just before serving. Enjoy immediately for the best flavors and freshness.
Notes
- Resting the steak ensures juices redistribute, resulting in a juicier steak.
- The dressing can be made ahead and stored refrigerated for up to 10 days.
- Optional garlic adds a nice depth to the dressing if preferred.
- For a lighter version, substitute heavy cream with Greek yogurt but adjust seasoning accordingly.
- Adjust steak cooking times based on your preferred doneness.
