Steak and blue cheese? Yes, please! This steak house-style salad is a foolproof crowd-pleaser at any get-together.

By The Canadian Living Test Kitchen

Makes 6 servings

Preparation time: 12 minutes
Cook time: 8 minutes

1/3 cup (75 mL) buttermilk
1/4 cup (60 mL) crumbled blue cheese
3 tbsp (45 mL) light mayonnaise
1 tsp (5 mL) white-wine vinegar
1 tsp (5 mL) Dijon mustard
1-lb. (454-g) strip loin grilling steak, about 1 in. (2.5 cm) thick
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 head Boston leaf lettuce or bibb lettuce, torn
1/2 cup (125 mL) thinly sliced radishes
1/2 cup (125 mL) cherry tomatoes, halved
1 avocado, peeled, pitted and sliced
2 green onions, chopped

1. To make the blue cheese buttermilk dressing: In food processor, purée together buttermilk, cheese, mayonnaise, vinegar and mustard until smooth. Set aside.
2. Season steak with salt and pepper. Place on greased grill or in grill pan over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before thinly slicing across the grain.
3. Meanwhile, divide lettuce, radishes, tomatoes and avocado among plates. Top with steak and dressing; sprinkle with green onion.

Kary Osmond loves being the face of CBC's successful daily cooking show Best Recipes Ever. She is the ambassador of back-to-basics food every afternoon, teaching Canadians coast-to-coast how to prepare the very best of Canadian Living's renowned recipe library, one Tested Till Perfect recipe at a time.