Ingredients
Scale
- 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