Grilled Romaine & Steak Salad

This recipe was developed for Stubb’s by Garnish with Lemon. 
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  • 3 tablespoon sour cream
  • 3 tablespoon mayonnaise
  • 1 tablespoon white wine vinegar
  • 1/4 cup buttermilk
  • 1/3 cup Stubb's® Hickory Bourbon Bar-B-Q Sauce
  • Salt and pepper
  • 24 ounce boneless Rib Eye steak, trimmed
  • Stubb's Steak Spice Rub
  • 2 whole Romaine hearts, washed, dried and cut in half lengthwise
  • Olive oil spray
  • Salt and Pepper
  • 3/4 cup blue cheese crumbles
  • 1 cup sliced grape tomatoes


  • Whisk together sour cream, mayo, vinegar and buttermilk in a small bowl. Stir in bbq sauce. Season to taste with salt and pepper. Refrigerate until ready to use.

  • Preheat grill to medium high heat. Liberally season steak with spice rub. Grill to desired doneness. Set aside to rest.

  • Lower heat to medium. Lightly spray romaine hearts with olive oil. Season with salt and pepper. Grill, cut sides down, for 2-3 minutes.

  • Cut steak into thin slices. Place one Romaine heart half on a plate along with ¼ of the steak, tomatoes and blue cheese. Drizzle with buttermilk-BBQ dressing. Repeat with remaining Romaine hearts. Serve immediately.

Nutrition information (per Serving)