Grilled Steak and Romaine with Buttermilk Blue Cheese Dressing

Grilled Steak and Romaine with Buttermilk Blue Cheese Dressing
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Make your next dinner salad on the grill, with tender pieces of grilled steak and a homemade blue cheese dressing.


  • ½ cup Mayonnaise
  • ½ cup Roth Buttermilk Blue Cheese
  • ¼ cup Buttermilk
  • 1 tbsp. Red Wine Vinegar
  • 1 tbsp. Dill, chopped
  • 1 tbsp. Chives, chopped
  • 1 tbsp. Flat Leaf Parsley, chopped
  • ¼ tsp. Garlic Powder
  • ⅛ tsp. Kosher Salt
  • ⅛ tsp. Ground Black Pepper
  • 1 pinch Cayenne Pepper
  • 2 10" Bamboo Skewers, soaked in water for at least 20 minutes
  • 8 oz Simple Truth Beef Tenderloin, cut into 1" pieces
  • 1 tbsp Steak Seasoning
  • 2 Romaine Hearts, outer leaves removed, cut in half through root end
  • ½ cup Grape Tomatoes, halved
  • ¼ cup Roth Buttermilk Blue Cheese


  1. In a blender, add mayonnaise, blue cheese, buttermilk and red wine vinegar; blend until smooth. Add herbs, garlic, salt and peppers; stir to combine. Refrigerate until ready to serve.
  2. Heat grill gas grill to medium-high heat or charcoal until ashes are white.
  3. Toss pieces of beef with steak seasoning; divide between skewers.
  4. Oil grill grate; place skewers on grill. Cook, turning occasionally 6-10 minutes or until beef reaches an internal temperature of 145°F. Allow to rest 5 minutes.
  5. Meanwhile, place romaine halves on grill until charred and slightly wilted 3-5 minutes.
  6. To serve, place 2 romaine halves on a plate top with 1 skewer of beef, ¼ cup tomatoes, 2 tablespoons blue cheese and desired amount of dressing. Refrigerate leftovers.
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