Grilled Romaine and Steak Salad
3 tablespoons sour cream
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
¼ cup buttermilk
⅓ cup Stubb’s Hickory Bourbon Bar-B-Q Sauce
Salt and pepper
24 ounces 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
¾ cup blue cheese crumbles
1 cup sliced grape tomatoes
To make the dressing:
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.
To make the salad:
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.
This recipe was developed for Stubb’s by Garnish with Lemon. For more recipes, please visit their website at www.garnishwithlemon.com.Print This Recipe