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Grilled Steak Salad with Garlicky Blue Cheese Dressing

Will Coleman
Cook Time:
10 mins
Prep Time:
35 mins

Chef notes

Steak salad is all grown up. No longer relegated to the appetizer course, this hearty salad is an entrée in its own right. While it looks fancy, the whole thing comes together in under 45 minutes, making it equally as exciting for a weeknight dinner as it is for date night. 

Taking inspiration from steak house salads, the dressing is all about the blue cheese. Blue cheese crumbles are combined with sour cream and mayonnaise to add some body to the dressing before it gets balanced with a trio of alliums and lemon juice. The dressing should be thin enough to drizzle over the salad, but thick enough to add textural contrast to every bite. 

The key to getting perfectly cooked steak is to let it come to room temperature before cooking (30 minutes should do the trick). Start by seasoning the steak generously with salt and pepper on both sides. Then, place it in a hot, oiled grill pan until browned on both sides. Let the steak rest for at least 10 minutes before slicing. Resting ensures that all the juices get reabsorbed into the steak, which keeps it tender and juicy.  

Arrange crunchy romaine and radicchio on a platter to add some bite. Top with sliced pear, cucumbers, and of course, the steak. Drizzle the whole thing with dressing and serve immediately. 

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. 

Technique Tip: The blue cheese dressing can be made up to three days in advance and stored in a sealed container in the refrigerator. The pear and cucumber can be sliced and kept in the refrigerator for up to 24 hours. With this prep work done, the salad can come together in minutes. 

Swap Option: Hanger steak, New York strip, or even skirt steak would work well here. 


For the Dressing
  • 2 ounces blue cheese crumbles
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 lemon, juiced (about 2-3 tablespoons)
  • 1 small shallot, finely minced
  • 4 large cloves garlic, grated (about 2 tablespoons)
  • 1/4 cup chopped fresh chives
  • kosher salt and freshly ground black pepper, to taste
For the Salad
  • 1½-2 pounds boneless sirloin or rib-eye steak
  • teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper, plus more to taste
  • tablespoons canola or vegetable oil
  • 3/4 pound romaine or butter lettuce
  • 1 small head radicchio, cored and cut into bite-sized pieces (about 4 cups)
  • 1 large pear, thinly sliced
  • 1 large English cucumber, thinly sliced
Fulfilled by



In a medium mixing bowl, combine together blue cheese, mayonnaise, sour cream, Worcestershire sauce, lemon juice, minced shallots, garlic and chopped chives. Stir together until the dressing is smooth and the ingredients are thoroughly combined. Season with salt and pepper and adjust accordingly.



Remove the steak from the fridge and let it come to room temperature. Pat the steaks dry with paper towels; season both sides with a few pinches of salt and black pepper.


Place a 12-inch pan or cast-iron skillet over medium-high heat and add oil. Once the oil shimmers, add the steak and weigh down with another cast-iron skillet or cast-iron steak weight. Cook, continuing to weigh down after you flip the steak, for about 4 minutes on each side, until both sides are browned. If your steak has a fat cap, turn the steak and sear the fat side for 1 to 2 minutes, until the fat is rendered and golden brown.


Remove the steak from the pan and place it onto a plate, and cover with aluminum foil to rest for at least 10 minutes.

To serve:

Assemble the salad by arranging lettuce, radicchio, sliced pear and cucumbers on a large platter or bowl. Top with dressing and sliced steak. Toss together and serve immediately.