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A delicious summer salad loaded with crispy lettuce, bacon, blue cheese and New Zealand Grass-fed flank steak
Course Salad
Cuisine American
Prep Time 30 minutes
Cook Time 8 minutes
Servings 8
Author foodnessgracious


  • 2 - 2½ pounds New Zealand grass-fed flank steak
  • 9 tbsp olive oil, divided
  • Salt and black pepper
  • 1 romaine lettuce
  • 1 red leaf lettuce
  • 6 hard boiled eggs
  • 12 ounces thick cut bacon, cooked and roughly chopped
  • 8 ounces blue cheese, crumbled
  • 2 cups cherry tomatoes
  • 3 tbsp red wine vinegar
  • 3 tsp Dijon mustard
  • Fresh oregano and basil for garnish if desired


  • Preheat the grill to high heat
  • Rub the flank steak on both sides with 1 tbsp olive oil and season with salt and pepper
  • Place the steak onto the hottest part of the grill and sear one side for about 4 minutes.
  • Turn the steak over and cook for a further 3-4 minutes or until a thermometer reads 130 degrees.
  • Transfer the steak to a plate and cover loosely with foil.
  • Let the steak rest while you build the rest of the salad.
  • Remove the outer leaves from the romaine and red leaf lettuce. Rinse heads of lettuce under cool water and pat dry
  • Chop the root end off each lettuce, discard, and then roughly chop the rest of the lettuce into chunks.
  • Lay the lettuce on a large board or in a salad bowl.
  • Slice the hard boiled eggs in half and then into quarters and place two piles on top of the lettuce.
  • Repeat with the bacon and blue cheese.
  • Cut the cherry tomatoes in half and add to the lettuce.
  • Slice the flank steak across the grain into thin strips and arrange on top of the lettuce.
  • In a small bowl, whisk together the remaining olive oil, red wine vinegar and Dijon mustard until creamy.
  • Season with salt and pepper.
  • Serve the salad with the dressing on the side.