Grilled Romaine Steak Salad with Celery & Dill-Blue Cheese Dressing

Directions

1. 1) Rinse and dry all fresh produce, then pat the romaine and celery dry.
2. 2) Strip dill leaves from the stems, mince them, and keep half of the dill aside for finishing the dish.
3. 3) In a bowl, combine the minced dill, minced shallot, yogurt, mayonnaise, vinegar, Dijon mustard, sugar, salt, and pepper; whisk until smooth.
4. 4) Add the blue cheese to the dressing and whisk until evenly incorporated; set the dressing aside.
5. 5) Heat a grill pan, outdoor grill, or skillet over medium-high heat and rub the pan with a little oil.
6. 6) Pat the steak dry, season generously with salt and pepper on both sides, and sear until it reaches your preferred doneness, about 2–5 minutes per side; transfer to a plate and loosely cover with foil.
7. 7) Trim and quarter the romaine head lengthwise into wedges, brush the cut sides with oil, and season with salt and pepper.
8. 8) Place the romaine wedges cut-side down on the hot pan and cook, turning once, until charred and wilted at the edges, about 2–3 minutes; transfer to another plate.
9. 9) Slice the celery into medium dice.
10. 10) Slice the rested steak thinly against the grain.
11. 11) To serve, arrange romaine on plates, top with steak, celery, and the reserved dill, then drizzle with the dressing.
12. 12) Finish with a final sprinkle of reserved dill and serve right away.