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Steakhouse Salad Balance Bowl

  • Author: Kristin Dovbniak
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 4 1x



Blue Cheese Dressing:

1/3 cup mayonnaise

1/3 cup sour cream

1/4 cup buttermilk (more as needed for desired consistency- I like mine pretty thick, to well-coat the salad)

2 tbsp lemon juice

1/4 cup crumbled blue cheese (the stronger the cheese, the more robust your dressing will be!)

1/4 tsp garlic powder

1/4 tsp onion powder

pinch sea salt (to taste)


4 cups romaine or Italian blend lettuce

2 small persian cucumbers, sliced

1/2 cup sliced grape tomatoes

1/4 cup small diced red onion

1/4 cup sliced black olives

1/2 cup crumbled blue cheese

4 hard cooked eggs, chopped

1 12-16 oz steak, grilled and sliced

Blue cheese dressing (see above)



  1. Blend all in a blender or food processor. If you prefer it ‘chunky’ style, halve the blue cheese and stir half in at the end. Keeps in fridge for 3-4 days.

To Assemble Salad:

  1. Divide salad greens between four large bowls.
  2. Top with vegetables, blue cheese, olives and egg.
  3. Top with warm steak or protein of choice (see notes for tips for cooking steak)