Grilled Steakhouse Salad

Ingredients

For the blue cheese dressing,

• 1/2 cup crumbled blue cheese
• 1/2 cup mayonnaise
• 1/3 cup buttermilk
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon garlic powder or 1 garlic clove minced
• 1/2 teaspoon dried minced onion or 1/4 onion chopped fine
• 1/2 teaspoon ground black pepper

For the steak salad,

• 8 ounces button mushrooms, sliced
• 1 teaspoon butter
• 2 Tablespoons Worcestershire sauce, divided
• 8 ounces thin cut round steak
• 1 teaspoon garlic powder
• 1 large roma tomato, diced and seeds removed
• 1 head romaine lettuce, sliced in half lengthwise
• 2 Tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup homemade or store bought croutons

Instructions

1. Prepare the dressing. Whisk all dressing ingredients until blended; leaving the blue cheese in chunks. Refrigerate for 15-30 minutes for flavors to blend.
2. Preheat grill to 400-450 degrees F.
3. In a large piece of heavy duty aluminum foil, place sliced mushrooms, butter and 1 tablespoon Worcestershire sauce. Seal aluminum foil into a packet and set aside.
4. Season both sides of the steak with 1 tablespoon Worcestershire sauce and garlic powder.
5. Brush cut side of sliced romaine lettuce with olive oil, season with salt and pepper.
6. Place mushroom packet on grill for 10 minutes. Then add lettuce cut side down on grill. Grill lettuce halves for 1-2 minutes just until slightly charred. Remove to serving platter. Place steaks on the grill and grill 2-3 minutes per side. Remove steak and mushroom packet to platter. Slice steak into bite size pieces.
7. Please a lettuce half on plate, top with mushrooms, diced tomatoes, and sliced steak. Drizzle with blue cheese dressing and top with croutons. Serve remaining blue cheese dressing on the side.

Cook’s notes