Blue Cheese Steaks with Grilled Zucchini Salad

Pungent blue cheese and beef complement each other. To achieve that great flavor combo, these steaks are briefly marinated in a blue cheese dressing before grilling.

Blue Cheese Steaks with Grilled Zucchini Salad
Servings: 4 Prep 15 mins Grill 4 mins


  • 1/3 cup balsamic vinegar
  • 1 tablespoon coarse-grain mustard
  • 1 teaspoon honey
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/3 cup extra-virgin olive oil
  • 1 piece (6 ounces) blue cheese, crumbled (about 1-1/2 cups)
  • 4 bone-in shell steaks (about 1-3/4 pounds total, 1/2 inch thick)
  • 2 zucchini, halved crosswise, then cut lengthwise into slices
  • 6 ounces assorted baby leafy greens OR: packaged salad blend
  • 1/2 red onion, halved and thinly sliced

Make It

1. In small bowl, whisk vinegar, mustard, honey, garlic, salt, pepper and thyme. Gradually whisk in oil until well blended. Stir in 1/2 cup crumbled cheese, mashing slightly. Remove 2/3 cup dressing to plastic food-storage bag. Add the shell steaks; seal. Turn to coat; marinate 10 minutes.

2. Prepare outdoor grill with hot coals, heat gas grill to hot, or heat oven broiler.

3. In bowl, gently toss zucchini and 2 tablespoons of remaining dressing.

4. Remove steaks from marinade. Grill or broil 2 minutes. Flip over. Top each with 1-1/2 tablespoons remaining crumbled cheese. Grill 2 minutes for medium-rare. Remove to platter.

5. Grill or broil zucchini slices until tender, about 2 minutes per side.

6. In bowl, toss together greens, zucchini, onion, remaining dressing and any remaining crumbled cheese. Serve salad alongside grilled steaks.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 596, Fat, total (g): 41, chol. (mg): 117, sat. fat (g): 14, carb. (g): 13, fiber (g): 2, pro. (g): 43, sodium (mg): 1064, Percent Daily Values are based on a 2,000 calorie diet.