This Grilled Steak Salad with blue cheese dressing is a great quick weeknight dinner recipe, perfect for leftovers for lunch too! In less than 30 minutes you can have this on the table!
TIP: Make it gluten-free and keto by removing the croutons!
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
4 (226.8 g)
skirt steaks
450g
chopped romaine lettuce
120g
cherry tomatoes, halved
30g
blue cheese, crumbled
56g
croutons
2
avocadoes, peeled and sliced
240ml
blue cheese dressing
Sea salt
Freshly ground black pepper
4 (8 ounce)
skirt steaks
6 cups
chopped romaine lettuce
3/4 cup
cherry tomatoes, halved
1/4 cup
blue cheese, crumbled
1 cup
croutons
2
avocadoes, peeled and sliced
1 cup
blue cheese dressing
Sea salt
Freshly ground black pepper
Utensils
Step 1
Insert the grill grate and close the hood. Select grill, set the temperature to HI, and set the time to 8 minutes. It willstart to begin preheating.
Step 2
Season the steaks on both sides with the salt and pepper.
Step 3
When the unit beeps to signify it has preheated, place 2 steaks on the grill grate. Gently press the steaks down to maximize grill marks.Close the hood and cook for four minutes. After 4 minutes, flip the steaks, close the hood, and cook for an additional 4 minutes.
Step 4
Remove the steaks from the grill and transfer them to a cutting board. Tent with aluminum foil.
Step 5
Repeat steps 3 with the remaining 2 steaks.
Step 6
While the second set of steaks is cooking, assemble the salad by tossing together the lettuce, tomatoes, blue cheese crumble, and croutons. Top with avocado slices.
Step 7
Once the second set of steaks has finished cooking, slice all 4 of the steaks into thin strips, and place on top of the salad. Drizzle with the blue cheese dressing and serve
Insert the grill grate and close the hood. Select grill, set the temperature to HI, and set the time to 8 minutes. It willstart to begin preheating.
4 (226.8 g)
skirt steaks
450g
chopped romaine lettuce
120g
cherry tomatoes, halved
30g
blue cheese, crumbled
56g
croutons
2
avocadoes, peeled and sliced
240ml
blue cheese dressing
Sea salt
Freshly ground black pepper
4 (8 ounce)
skirt steaks
6 cups
chopped romaine lettuce
3/4 cup
cherry tomatoes, halved
1/4 cup
blue cheese, crumbled
1 cup
croutons
2
avocadoes, peeled and sliced
1 cup
blue cheese dressing
Sea salt
Freshly ground black pepper
Step 2 of 7
Season the steaks on both sides with the salt and pepper.
4 (226.8 g)
skirt steaks
450g
chopped romaine lettuce
120g
cherry tomatoes, halved
30g
blue cheese, crumbled
56g
croutons
2
avocadoes, peeled and sliced
240ml
blue cheese dressing
Sea salt
Freshly ground black pepper
4 (8 ounce)
skirt steaks
6 cups
chopped romaine lettuce
3/4 cup
cherry tomatoes, halved
1/4 cup
blue cheese, crumbled
1 cup
croutons
2
avocadoes, peeled and sliced
1 cup
blue cheese dressing
Sea salt
Freshly ground black pepper
Step 3 of 7
When the unit beeps to signify it has preheated, place 2 steaks on the grill grate. Gently press the steaks down to maximize grill marks.Close the hood and cook for four minutes. After 4 minutes, flip the steaks, close the hood, and cook for an additional 4 minutes.
4 (226.8 g)
skirt steaks
450g
chopped romaine lettuce
120g
cherry tomatoes, halved
30g
blue cheese, crumbled
56g
croutons
2
avocadoes, peeled and sliced
240ml
blue cheese dressing
Sea salt
Freshly ground black pepper
4 (8 ounce)
skirt steaks
6 cups
chopped romaine lettuce
3/4 cup
cherry tomatoes, halved
1/4 cup
blue cheese, crumbled
1 cup
croutons
2
avocadoes, peeled and sliced
1 cup
blue cheese dressing
Sea salt
Freshly ground black pepper
Step 4 of 7
Remove the steaks from the grill and transfer them to a cutting board. Tent with aluminum foil.
4 (226.8 g)
skirt steaks
450g
chopped romaine lettuce
120g
cherry tomatoes, halved
30g
blue cheese, crumbled
56g
croutons
2
avocadoes, peeled and sliced
240ml
blue cheese dressing
Sea salt
Freshly ground black pepper
4 (8 ounce)
skirt steaks
6 cups
chopped romaine lettuce
3/4 cup
cherry tomatoes, halved
1/4 cup
blue cheese, crumbled
1 cup
croutons
2
avocadoes, peeled and sliced
1 cup
blue cheese dressing
Sea salt
Freshly ground black pepper
Step 5 of 7
Repeat steps 3 with the remaining 2 steaks.
4 (226.8 g)
skirt steaks
450g
chopped romaine lettuce
120g
cherry tomatoes, halved
30g
blue cheese, crumbled
56g
croutons
2
avocadoes, peeled and sliced
240ml
blue cheese dressing
Sea salt
Freshly ground black pepper
4 (8 ounce)
skirt steaks
6 cups
chopped romaine lettuce
3/4 cup
cherry tomatoes, halved
1/4 cup
blue cheese, crumbled
1 cup
croutons
2
avocadoes, peeled and sliced
1 cup
blue cheese dressing
Sea salt
Freshly ground black pepper
Step 6 of 7
While the second set of steaks is cooking, assemble the salad by tossing together the lettuce, tomatoes, blue cheese crumble, and croutons. Top with avocado slices.
4 (226.8 g)
skirt steaks
450g
chopped romaine lettuce
120g
cherry tomatoes, halved
30g
blue cheese, crumbled
56g
croutons
2
avocadoes, peeled and sliced
240ml
blue cheese dressing
Sea salt
Freshly ground black pepper
4 (8 ounce)
skirt steaks
6 cups
chopped romaine lettuce
3/4 cup
cherry tomatoes, halved
1/4 cup
blue cheese, crumbled
1 cup
croutons
2
avocadoes, peeled and sliced
1 cup
blue cheese dressing
Sea salt
Freshly ground black pepper
Step 7 of 7
Once the second set of steaks has finished cooking, slice all 4 of the steaks into thin strips, and place on top of the salad. Drizzle with the blue cheese dressing and serve
