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Ingredients
Scale
- 1 medium shallot, peeled and very thinly sliced
- 2 tablespoons sherry vinegar (or red wine vinegar)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1 clove garlic, grated
- ½ cup sour cream
- ½ cup mayonnaise
- ¾ cup (3 ounces) crumbled blue cheese, plus more for serving
- 2 tablespoons thinly sliced chives (or chopped scallions)
- 1–2 tablespoons water or milk (or more as needed)
- 1 – 1 ¼ pounds flank steak
- ½ teaspoon granulated garlic
- 4–6 strips meaty bacon
- Neutral vegetable oil for grilling
- 2 romaine hearts, halved lengthwise
- 1 pint grape or cherry tomatoes, halved (or quartered if large)
Instructions
- Drain the shallot slices, mix with salt and sherry vinegar, and let sit for at least 10 minutes.
- Mix lemon juice and grated garlic; combine with sour cream, mayonnaise, blue cheese, chives, and water or milk.
- Preheat grill to medium-high. Season flank steak with salt, pepper, and granulated garlic.
- Cook bacon until crisp in skillet.
- Grill steak for 3-5 minutes on each side until medium-rare, and grill romaine until marked.
- Plate grilled romaine, top with tomatoes and sliced steak, drizzle with dressing, scatter pickled shallots, crumble bacon, and add more blue cheese.
Notes
Let the steak rest after grilling for juiciness.
Make the blue cheese dressing a day ahead for deeper flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Calories: 600
- Sugar: 2
- Sodium: 800
- Fat: 40
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 40
- Cholesterol: 100