Grilled Steak Salad with Greek Yogurt Blue Cheese Dressing
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Our tasty and healthy update of the classic combination of steak, mushrooms, salad and blue cheese!
Category Entrees - Beef Serves 4 servings
Cooking Time 01:00 Kid Friendly Yes
 
Grilled Steak Salad with Greek Yogurt Blue Cheese Dressing
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Our tasty and healthy update of the classic combination of steak, mushrooms, salad and blue cheese!
Category Entrees - Beef
Serves 4 servings
Cooking Time 01:00
Kid Friendly Yes
 
 
 
Mazola®
 
 
Ingredients
 
1 package black peppercorn marinade
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1/2 cup water
8 large baby bella OR portobello mushroom caps
8 ounces shoulder tender, flat iron OR sirloin steak
1 carton (6 ounces) plain non-fat Greek yogurt
1/4 cup buttermilk
1/2 teaspoon dill weed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black medium grind pepper
2 tablespoons crumbled blue cheese
2 romaine hearts, cut in half lengthwise
1 teaspoon Mazola® Corn, Canola OR Vegetable Oil
2 cups halved OR quartered cherry OR grape tomatoes
 
Instructions
 

Combine marinade mix, oil and water in a large resealable plastic bag. Slice each mushroom cap into 3 slices; add steak and mushrooms to marinade. Marinate in the refrigerator for at least 30 minutes for flavors to develop.

Combine Greek yogurt, buttermilk, dill weed, garlic powder, onion powder, black pepper and blue cheese  in a small bowl.  Mix well; chill until ready to serve

Heat grill to medium-high heat.

Remove steak and mushrooms from marinade; discard marinade.  Grill steak over Direct Medium heat for 7 to 15 minutes, turning once, for medium-rare or to desired doneness. Grill mushrooms for about 5 to 7 minutes, turning once. Remove mushrooms from grill; cover and keep warm while finishing steak. Remove and cover steak with foil when grilled to desired doneness.

Brush cut edges of romaine with 1 teaspoon oil and place cutside on grill. Grill 1 to 2 minutes over Direct Medium heat, or until slightly charred. Remove from grill.

To serve, slice steak into thin slices. Portion steak and mushrooms onto each romaine half.  Drizzle with 2 tablespoons  Blue Cheese Dressing. Top with tomatoes.  Serve immediately.

 
 
 
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