Name: Grilled Romaine Steak Salad with Celery & Dill-Blue Cheese Dressing
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 sticks celery; 1 ½ (113 g) pkgs crumbled blue cheese; 1 small bunch fresh dill; 1 cup plain Greek yogurt; 3 heads romaine lettuce; 2 shallots; 1.02 kg striploin (New York strip) steak; apple cider vinegar; black pepper; brown sugar; Dijon mustard; extra virgin olive oil; garlic powder; mayonnaise; salt

Grilled Romaine Steak Salad with Celery & Dill-Blue Cheese DressingGrilled Romaine Steak Salad with Celery & Dill-Blue Cheese Dressing — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

6 sticks celery

1 ½ (113 g) pkgs crumbled blue cheese

1 small bunch fresh dill

1 cup plain Greek yogurt

3 heads romaine lettuce

2 shallots

1.02 kg striploin (New York strip) steak

apple cider vinegar

black pepper

brown sugar

Dijon mustard

extra virgin olive oil

garlic powder

mayonnaise

salt

Instructions

Wash and dry the fresh produce.

Shave dill leaves off the stems; discard stems and mince the leaves. Place half of the dill in a medium bowl. (Reserve remaining dill for serving.)

Peel and mince shallots. Add to the bowl with the dill along with yogurt, mayo, vinegar, Dijon, sugar, and spices. Whisk until smooth.

Add blue cheese to the bowl and whisk to combine the dressing; set aside.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the pan is hot, coat with oil. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and loosely cover with aluminum foil.

Meanwhile, trim and quarter romaine heads lengthwise into wedges. Rub cut sides with oil, then season with salt and pepper.

Working in batches if necessary, place romaine quarters, cut-side down, on the pan. Cook, turning halfway through, until charred and leaves begin to wilt, 3-4 minutes. Transfer to another plate.

Meanwhile, trim and medium dice celery.

Thinly slice steak against the grain.

To serve, divide romaine between plates, arranging it grilled-side up. Top with steak, dressing, celery, and reserved dill. Enjoy!

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