Grilled Skirt Steak Salad with Homemade Blue Cheese Dressing

Summer is coming and I could not be more excited.

May 24, 2023

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This recipe was originally published over on the site at www.mosthungry.com. It’s one of my favorites and since the start of summer is just days away, I wanted to share it here. It’s my kinda grilling recipe. Pretty veg heavy, you only need to grill the skirt steak, and it doesn’t need to be served the second it comes off the grill. Plus that dressing recipe! If you’re making this for a crowd I would recommend doubling it, it’s good on everything. Trust me on this one. Ok, now onto the post…

I have to admit it’s been a while since I’ve bought a bottle of blue cheese dressing, and while I have nothing against it (shout-out to Ken’s), I figured might as well get a recipe up on here since I tend to make it fairly often. Plus, it’s so simple. This recipe makes a good amount, you’ll be happy you have some extra. Besides just a dressing, I use it as a dip, or even a sandwich spread. It goes great on a BLT (the season is soon approaching! more on my love of BLTs at a later date) or even a buffalo chicken sandwich or tomato sandwich. With this dressing the world is your sandwich, or salad, whatever.

I also love a big dinner salad. Not only cause it’s delish, but they’re pretty quick and easy to make, usually only cooking one or two ingredients, and then it’s just a matter of chopping, slicing and assembling. Now onto the recipe…

Ingredients

For The Blue Cheese Dressing:

1/2 C milk
1/4 C mayo
1/4 C sour cream
1/2 C crumbled blue cheese, plus some extra for topping
fresh ground black pepper
salt
Chives, tarragon, scallions (optional, but all good additions if you ask me)

For The Salad:

1-2 heads romaine lettuce
~1/2 LB skirt steak
1/2 red onion - thinly sliced
handful grape tomatoes - halved
bacon - as much as you want, cooked and crumbled

Instructions

Combine all your dressing ingredients and mix well. I recommend smashing up the blue cheese a bit as you stir. Let sit for at least 20 minutes, an hour would be better. The longer you let it sit, the thicker it’ll get. When you first make this it’ll be pretty thin, but as the blue cheese sits it’ll all thicken up to that nice creamy dressing consistency you’re expecting. And, if you need to thin it out the next day, add in a splash of extra milk.
Get your bacon crisp and cooked. I recommend using the oven for this. Lay strips on a baking tray, either parchment lined or with a rack, put it in a cold oven, turn it to 425°F (220°C) and cook for 20-25 minutes keeping an eye on it. Get it as cooked and crispy as you like.
Get all your veggies sliced and prepped.
Cook up that steak. I recommend grilling here. Coat it with a little bit of oil, make sure it’s well seasoned with salt and grill it on high for just a few minutes on each side. I like about 3-4 minutes on each side, but cook it more of less depending on how you like it.
Assemble everything on a large platter, chilled if you’re extra fancy, and drizzle with plenty of your homemade blue cheese dressing, a nice showering of fresh pepper and some extra crumbles of blue cheese.