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
- To make the blue cheese buttermilk dressing: In food processor, purée together buttermilk, cheese, mayonnaise, vinegar and mustard until smooth. Set aside.
- 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.
- 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.