128 minutes
A hearty salad featuring marinated chuck steak, fresh greens, and crumbled bleu cheese, served with a Dijon vinaigrette or ranch dressing.
Chuck Steak, about 1 inch thick
0 lb
Steak Marinade
0 recipe
to taste
to taste
tablespoons
Romaine Lettuce, chopped
0 heads
Cucumber, quartered lengthwise, then sliced crosswise
each
Grape Tomatoes, halved
cups
Pepperoncini
each
Red Onion, thinly sliced
each
Bleu Cheese, crumbled
cups
Dijon Vinaigrette
0 recipe
Easy Ranch Dressing
0 recipe
1. Marinate Chuck Steak
Place the chuck steak in a large glass or ceramic dish. Pour the Steak Marinade over the steak, ensuring it’s well-coated. Use a fork to pierce the steak a few times, helping the flavors to penetrate. Allow the steak to marinate in the fridge for about 2 hours.
2. Preheat Grill
Preheat your grill to medium-high.
3. Grill Steak
Remove the steak from the marinade, shaking off any excess, and season both sides generously with salt and pepper. Place the steak on the grill and cook for about 4 minutes on each side. The internal temperature should reach between 135°F and 145°F.
4. Rest and Butter Steak
Remove the steak from the grill and place it on a platter. Immediately top it with the salted butter, allowing it to melt. Let the steak rest for 5 minutes.
5. Prepare Salad Base
Divide the chopped romaine lettuce among four plates. Top each plate with cucumber slices, halved grape tomatoes, and pepperoncini.
6. Slice Steak and Assemble Salad
Slice the rested steak thinly against the grain. Arrange the steak slices over the prepared salads. Sprinkle the thinly sliced red onion and crumbled bleu cheese evenly over each salad.
7. Serve with Dressing
Serve the salads with the Dijon Vinaigrette or Easy Ranch Dressing on the side.
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