Sometimes you just need a good steak but you want the appearance that you are eating healthier. That’s where this recipe comes in. We make our own blue cheese dressing and let me tell you. It is amazing. I may never buy bottled blue cheese dressing again and it is so simple to make. Bacon is also added to this salad because…well we know why.
Due to the issue of E. coli with Romaine lettuce at the time of making this salad I choose to use iceberg lettuce. Hopefully we will all be able to enjoy Romaine again without the nasty side effects of E. coli because iceberg lettuce just isn’t Romaine.
For this recipe I’m not putting in amounts for the salad. Add more onions or cherry tomatoes or add less. It is completely up to you. A ten ounce ribeye fed myself, the wife and those three pesky teenagers. So one steak will go a long way. Especially when you add more lettuce to trick those kids.
Add all the blue cheese dressing ingredients together and whisk. Refrigerate for two hours.
Salt and pepper both sides of the steak
Heat a cast iron skillet to medium high and add the steak. Cook on one side for 4 minutes then flip and cook for an additional 4 minutes for a medium rare to medium doneness. Wrap in foil and allow to rest for 10 minutes. Then slice.
Add lettuce, onions, tomatoes, steak and bacon. Pour desired amount of blue cheese dressing and enjoy.
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