Ingredients
Steak and Salad
- 4 8-ounce sirloin steaks
- 1-2 tablespoons McCormick Smoky Montreal Steak Seasoning
- 6-8 cups chopped romaine lettuce
- ¼ red onion, thinly sliced
- 2 avocados, sliced
- ½ cup cherry tomatoes, halved
- ⅓ cup blue cheese crumbles
Croutons
- 2 slices thick-cut white bread (Texas toast)
- 3 tablespoons olive oil
- 1 teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
Blue Cheese Dressing
- 1 cup reduced fat olive oil mayonnaise
- ¼ cup plain fat free Greek yogurt
- ½ teaspoon Worcestershire sauce
- ½ teaspoon salt (or to taste)
- ¼ teaspoon fresh cracked black pepper (or to taste)
- 2 teaspoons apple cider vinegar
- ½ cup half and half (or other milk)
- 4 ounces crumbled blue cheese
Instructions
- Prepare Croutons: Preheat your oven to 400°F (200°C). Cut Texas toast bread into 1-inch cubes and place in a bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle with Italian seasoning and garlic powder. Arrange the bread cubes in a single layer on a baking sheet. Bake for 15-20 minutes until golden and crispy. Remove and allow to cool completely.
- Make Blue Cheese Dressing: While the croutons are baking, combine mayonnaise, Greek yogurt, Worcestershire sauce, salt, black pepper, apple cider vinegar, and half and half in a blender or food processor. Pulse until smooth. Add half of the blue cheese crumbles and pulse again until mostly blended but still slightly chunky. Transfer to a bowl and gently stir in remaining blue cheese crumbles. Cover and refrigerate until ready to serve.
- Season the Steaks: Preheat your grill to medium heat. Generously sprinkle both sides of each sirloin steak with McCormick Smoky Montreal Steak Seasoning. Massage the seasoning into the meat with your fingertips to ensure even coverage and flavor penetration.
- Grill the Steaks: Place the steaks on the preheated grill. Cook for 6-8 minutes per side or until they reach your desired level of doneness. For thicker cuts or medium-well preference, add a few extra minutes per side. Once cooked, remove steaks from the grill and allow them to rest on a cutting board for 5 minutes to retain juices.
- Assemble the Salad: On each plate or in a large salad bowl, layer chopped romaine lettuce as the base. Top with thinly sliced steak, sliced avocados, thin slices of red onion, halved cherry tomatoes, homemade croutons, and a sprinkle of blue cheese crumbles. Drizzle generously with the prepared blue cheese dressing. Serve immediately while the steak is warm and the croutons are crisp.
Notes
- Use sirloin steaks about 1-inch thick for ideal grilling and flavor.
- Adjust steak seasoning quantity based on preference for spiciness and smokiness.
- Allowing steaks to rest after grilling is essential for juicy slices.
- Half and half in the dressing can be substituted with whole milk or buttermilk for a thinner consistency.
- For a lower fat version, use low-fat mayo and yogurt as indicated.
- Homemade croutons greatly enhance texture but store any leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
