This fun twist on a traditional salad is a hit with families and cookouts.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Salad
Cuisine: American
Servings: 4
Ingredients
28 ozNew York strip steaks
4headsromaine lettuce
1/4cupcrumbled blue cheese
blue cheese or ranch dressing
1/2mediumred onion
olive oil
1 cupgrape tomatoes
2hard boiled eggs
Steak Seasoning
2tbspkosher salt
1tspfine ground pepper
1tspgarlic powder
Instructions
Light grill and set up for direct high heat.
Mix seasoning ingredients together and coat both sides of steak with steak seasoning.
Cook steaks over direct heat, for 3 minutes on each side. Rotate steaks 90 degrees after 90 seconds on each side, remove from grill, and let rest.
Slice 1/2 of a medium red onion as thin as possible, set aside.
Slice grape tomatoes in half, set aside.
Remove any limp leaves from each head of Romaine and trim the end. Rinse, clean, and dry the lettuce.
Slice hard boiled eggs.
Slice lettuce in half lengthwise. Drizzle cut side of lettuce with olive oil and sprinkle with salt.
Put lettuce on grill over direct high heat searing for 2 minutes, rotating 90 degrees every 30 seconds.
Remove lettuce from grill and plate, seared side up.
Thinly slice steak in 1/4 inch slices.
To lettuce, add sliced red onions, sliced eggs, sliced grape tomatoes, sliced steak, crumbled blue cheese, and dressing. Top with freshly ground black pepper, dressing, and serve.