Your Everyday Steak Salad with Celery Leaves + Blue Cheese Dill Ranch
Simple, good and fresh ingredients make the difference in staple recipes.
This recipe isn’t earth shattering but when you use high quality steak, creamy blue cheese and all the farmers market juicy heirloom tomatoes, red bell peppers, romaine lettuce and cucumbers – the meal is elevated to the next level.
Sprinkle on tons of salt all over the steak. Sear it and let it rest for 10 minutes. Mix together fresh herbs, avocado mayo, apple cider vinegar, olive oil and a garlic clove for the dressing. Slice up some fresh heirloom tomatoes, red bell peppers, cucumbers and celery leaves. Serve it all with crispy romaine lettuce.
Gosh, it’s a good one.
I love serving this as a Summer time meal – eating it outside with your favorite cocktail and maybe even some fresh bread. Enjoy any leftovers for lunch the next day!
Celery Leaves. Yes, I did.
Don’t throw away the leaves!
Celery leaves have TONS of flavor. I love tearing them gently from the stalks and tossing them into this salad among the romaine lettuce.
More favorite salad recipes here!
Your Everyday Steak Salad with Celery Leaves + Blue Cheese Dill Ranch
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 1/2 lb. flap steak, room temperature
- salt and pepper
- 1 large head romaine lettuce, rinsed and chopped
- 1 heaping cup celery leaves
- 1/2 cucumber, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 heirloom tomato, sliced into wedges
Blue Cheese Dill Ranch Dressing
- 1 heaping tablespoon avocado mayo
- 2 tablespoons unsweetened full fat coconut milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon dried dill
- 1 small bunch fresh parsley
- 1/2 garlic clove
- pinch of each salt and pepper
- 2 heaping tablespoons crumbled blue cheese
Combine all dressing ingredients (except the blue cheese) in a small blender. Blend until smooth. Spoon in 1/2 of the blue cheese and stir to combine. Place in refrigerator until needed.
Instructions
- Heat a grill pan or grill up over high heat.
- Season the steak liberally with salt and pepper on both sides. When the grill is very hot, place the steak on and let cook at least 6 minutes on the first side. Flip over and cook for 5 minutes or until it is almost done to your liking. Remove from the grill to a cutting board and let cool for 10 minutes.
- To assemble the salad, place the chopped romaine lettuce and celery leaves in a serving platter or on a plate. Layer in the cucumber, red bell peppers and tomatoes.
- Slice the steak thinly and arrange on top of the salad. Drizzle the salad dressing on top and garnish with the remaining blue cheese.
Notes
Make the dressing first and let sit in your refrigerator. The flavors blend and become more intense, and the dressing will thicken up slightly.
- Prep Time: 5
- Cook Time: 10
- Category: beef
- Method: grill
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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