Steak Kabob Blue Cheese Salad

This delicious gourmet steakhouse salad is easy to create at home without paying the steakhouse price you find in restaurants around town. Pre-made kabobs come at a cost so to save a little money you can make them yourself. The crisp refreshing romaine lettuce and tomatoes mixed with the char grilled steak and veggies and the creamy avocado makes for a mouthwatering dinner salad. That decadence you get from the blue cheese dressing makes this salad feel truly gourmet. This recipe is the perfect last hurrah before we say goodbye to summer!

 

Christa Johnston

Author: Christa Johnston

Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!



Ingredients


Instructions

Cut steaks into 2 inch cubes and place in shallow dish with the Worcestershire sauce. Toss steak cubes to coat them evenly and season them with salt and pepper to taste. Set steak aside to marinate. Soak bamboo skewers in cold water for at least 20 minutes to prevent them from getting scorched. Cut romaine into bite sized pieces and wash it thoroughly, using a salad spinner to dry. Cut up bell pepper and red onion into 1 inch pieces. Keep at least 2 layers of the onion together to prevent it from burning on the grill. Assemble the kabobs on the skewer using the steak, onions and bell peppers.Grill over medium high heat for 3-4 minutes on all four sides until desired level is reached. (for a medium light pink center.) Cut avocado in half lengthwise and remove the skin by placing thumb between the fruit and skin and peeling it back. Remove the pit by forcefully but carefully tapping your knife into the pit then simply twist it loose, cut avocado slices lengthwise. Toss the romaine with the blue cheese dressing, top with the grilled steak and veggies. Add in as many cherry tomatoes and avocado slices as you like. Enjoy!


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Recipe Type

Course Type

  • Entree
  • Salad

Skill Level

  • Beginner