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Black ‘n Blue Grilled Steak Salad

  • Author: Beth Djalali


  • 4 8-ounce sirloin steaks 
  • 2 tablespoons McCormick Smoky Montreal Steak Seasoning
  • 68 cups chopped romaine lettuce
  • ¼ red onion – thinly sliced
  • 2 avocados – sliced
  • ½ cup cherry tomatoes – halved
  •  cup blue cheese crumbles


  • 2 slices thick-cut white bread
  • 3 tablespoons olive oil
  • ½ teaspoon Garlic Powder

Blue Cheese Dressing

  • 1 cup mayo 
  • ¼ cup plain greek yogurt
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon salt 
  • ¼ teaspoon fresh cracked black pepper 
  • 2 teaspoons apple cider vinegar
  • ½ cup half and half – or other milk
  • 4 ounces crumbled blue cheese


  • Cut  bread into 1-inch cubes and place in a bowl. Drizzle with the olive oil and toss to coat. Sprinkle with garlic powder. Add olive oil to the skillet then add bread, tossing until crisp and brown.
  • Prepare the blue cheese dressing while the croutons are cooking. In a blender or food processor combine mayo, greek yogurt, Worcestershire sauce, salt, black pepper, vinegar, and milk and pulse until smooth. Add half of the blue cheese crumbles and pulse again until smooth. Transfer to a bowl and gently stir in remaining blue cheese crumbles. Cover and refrigerate until ready to use.
  • Preheat your grill to medium heat. Prepare your steak by sprinkling generously with the steak seasoning and massage it into the meat with your finger tips (on both sides of the steaks).
  • Grill steaks 6-8 minutes on each side until cooked to desired doneness. Allow steak to rest for 5 minutes on a cutting board, then thinly slice.
  • Arrange salads with lettuce on the bottom, then top with steak, avocados, red onions, tomatoes, croutons, blue cheese crumbles, and blue cheese dressing. Serve immediately.