Grilled Skirt Steak Salad
Grilled skirt steak salad with a quick and easy homemade blue cheese dressing.
Servings: 2
Ingredients
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 – roquefort, stilton, splurge a little here
- black pepper
- salt
- chives tarragon, scallions – all good additions too
The Salad
- 1-2 heads romaine lettuce
- ~1/2 lb skirt steak
- 1/2 red onion thinly sliced
- handfull grape tomatoes halved
- bacon as much as you want – cooked and crumbled
Instructions
- Combine all your 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 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.
- Next, get all your veggies sliced and prepped.
- Then 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.