Grilled Steak Salad with Greek Yogurt Blue Cheese Dressing Recipe
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Yield:
4 servings
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Total Time:
1 hr
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Prep Time:
15 mins
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Cook Time:
45 mins
Ingredients
- 1 package black peppercorn marinade
- 2 tablespoons Mazola® Corn 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 Oil
- 2 cups halved OR quartered cherry OR grape tomatoes
Instructions
- Step 1) 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.
- Step 2) 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
- Step 3) Heat grill to medium-high heat.
- Step 4) 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.
- Step 5) 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.
