Black and Blue Steak Salad


Do you ever get in a food rut? I know I do ~ more often that not lately! Right now I’m in a food and exercise rut so I decided to get online and find some new healthy recipes to try that both my husband and I will like. I also created a new Facebook Group Get Fit! Get Healthy! Get Motivated! to help me get my mojo back ~ Follow along for inspiration!

I’ve been trying so hard to be good and eat healthier ~ not always easy in this age of processed, quick and easy food! I am so sick of my old salad recipes that I went looking for something that might tempt the tastebuds and this “Black and Blue Salad” did it!! Tangy, meaty, creamy, crunchy, delicious and filling. The original recipe came from “Crème de la Crumb “ but I did change the dressing recipe ~ I cut way back on the blue cheese and mayo and halved the dressing recipe. I still have half the dressing left that I will use tomorrow for another salad or maybe a dip for an appetizer.

Salad dressing tip: once you have your salad dressing blended and it is nice and creamy, pour it in a squeeze bottle ~ easy to control the amount of dressing plus it looks so much prettier on your salad 🙂

Maybe this will motivate me have a little workout today! It’s a toss up to how that will progress!

Black and Blue Steak Salad

  • Servings: 4 Servings
  • Difficulty: Easy
  • Print
“A filling salad with blackened steak, avocado, tomato, blue cheese, and an amazingly creamy blue cheese dressing ~ a healthy meal for the whole family!”



For the Blue Cheese Dressing:

¼ cup mayo (whatever type you prefer)
¼ cup plain greek yogurt
¼ tsp worcestershire sauce
¼ tsp salt
¼ tsp fresh ground black pepper
1 tsp apple cider vinegar
¼ – ½ cup of skim milk
2 TBSP blue cheese, crumbled

For the Steak:

4 sirloin steaks
1 – 2 TBSP Montreal Steak Spice Seasoning

For the Salad:

6 – 8 cups romaine salad, chopped
2 -3 plum tomatoes, chopped or 1 cup cherry tomatoes, halved
2 avocados, sliced or chopped
1 cup croutons (optional)
¼ cup red onion, thinly sliced
4 TBSP blue cheese, crumbled


Preheat your bbq to medium high heat.

For the Blue Cheese Dressing: In a blender or food processor (use your Magic Bullet if you have one) add all the dressing ingredients – start with ¼ cup of milk – and blend. Scrap down sides and blend again until smooth. Add a little more milk if dressing is too thick. Cover and refrigerate until ready to use. (Now would be the time to pour the dressing into a squeeze bottle and refrigerate.)

For the Steak: Generously sprinkle both sides of steak with Montreal Steak Seasoning. Massage into the meat with your fingertips. Grill steaks on each side until cooked to desired doneness. Once cooked, remove from bbq and allow to rest for 5 minutes before slicing very thinly.

For the Salad: Put romaine lettuce into a large salad bowl, add the croutons, tomatoes, steak, avocado, red onion, blue cheese crumbles and croutons (if using). Drizzle with blue cheese dressing ~ mix well and serve. (makes 4 servings)

NOTE:  Store your dressing in a squeeze bottle to make it easier to control the amount of dressing on your salad and also makes your salad look like it came from a restaurant ~ they say you eat with your eyes first and if it looks good, it will taste good and in this recipe, it’s AMAZING!

Recipe slightly adapted from “Creme de la Crumb”

Loving this Life Living “Around the Bay” ~ DD

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