This Grilled Steak and Blue Cheese Salsa recipe is my absolute favorite dinner to kick off grilling season! The one-step steak rub adds so much flavor, and elevated by the addition of the blue cheese salsa. AND, it can all be prepped ahead of time, so it’s really great for company or busy weeknights! Total win!
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To make this grilled steak and blue cheese salsa, simply…
First, prepare your steak by patting dry. Then rub the seasoning on both sides of each cut of steak. Place on a plate and cover with plastic wrap. Refrigerate at least one hour or up to eight. This allows the flavor to penetrate the meat.
Next, prepare the salsa. In a medium bowl combine the chopped Roma tomatoes, corn, green onion, olive oil, hot sauce and salt & pepper. If you’re making this ahead of time, wait to add the blue cheese.
When you’re ready to cook, turn the grill on to medium high heat. Leave the steak out for 30 minutes to come to room temperature before grilling.
Grill the steak until desired doneness. For me, I like medium well, so I cook about 5 minutes on one side, then flip and cook another 3 minutes until just a bit pink the middle,
Remove steak, allow to rest for about 10-20 minutes. Cut steak against the grain into one inch thick slices.
Serve with the salsa spooned over the top. Summer steak perfection!
How to Grill Fool-proof steak
Steak is not what I typically reach for at the grocery store, mostly because I’m intimidated by all the different cuts and usually the prices too. However, this steak recipe is fool-proof. Pick up any cut of steak that you fancy, and it will be delicious every time, guaranteed! I used a large rib-eye I found on sale and used it for date night for me and the hubs. Let’s not waste the expensive meat on the kids, right? They don’t appreciate it like we do.
My favorite cut for this recipe is a sirloin steak or a flank steak. Plenty of marble, but still a good price and easy to grill.
Handy guide to internal meat temperatures to get the perfect steak every time
- Rare (125°-130°F) A steak cooked to “rare” is very different than a “raw”.
- Medium Rare (130°-140°F) A “medium rare” steak will be warm in the center.
- Medium (140°-150°F) A steak cooked “medium” will be mostly pink.
- Medium Well (150°-160°F) Only a slight ribbon of pink in the center.
- Well (Over 160°F) No pink.
Steps for juicy, tender steak
Marinate, marinate, marinate – This step is particularly important if you’re using a less-expensive cut that doesn’t already have a lot of flavor. That’s what makes this recipe awesome. No need to spend big bucks on fancy cuts, I usually grab whatever is on sale and just marinate it!
Bring to Room Temperature – before grilling meat, allow it to sit at room temperature for about 30 minutes. This will ensure more even cooking and keep the meat from shrinking from the heat. It will also help hold in the juices.
Add Fresh Flavor – The best way to complement a steak’s heavy flavor is with a fresh and juicy salsa! Ripe tomatoes, crisp corn and tangy blue cheese make this salsa really special.
Don’t Overcook – Seems obvious, but cooking a thinner steak for a few minutes on both sides is enough for medium steak. I use a thermometer like this to get it to a perfect medium-well (my husband’s preference).
Let it Rest – Allowing your steak to rest before slicing helps the juices remain inside the steak instead of pouring out and losing all your moisture and ending up with a dry steak.
Love this Grilled Steak Recipe? Try these side dishes to complete any BBQ meal!
BOURBON BBQ BAKED BEANS
Grilled Steak with Blue Cheese Salsa
Ingredients
- 2 pounds top sirloin steak or 4 8oz pieces
- 1 1/2 tablespoons Mexican seasoning taco seasoning is perfect
- 1 1/2 cups diced Roma tomatoes about 3 tomatoes
- 1/2 cup frozen corn kernels
- 2 ounces crumbled blue cheese about 1/4 cup
- 1 tablespoon green onion tops thinly sliced
- 1 teaspoon extra virgin olive oil
- 1/8 teaspoon hot pepper sauce like tapatio – more to taste
- salt and pepper to taste
Instructions
- Rinse steak and pat dry. Rub Mexican seasoning into both sides of meat. Transfer to a plate, cover with plastic wrap and refrigerate for at least 1 hour.
- In medium bowl, combine remaining ingredients except blue cheese. Cover and refrigerate for at least 30 minutes, but up to 8 hours.
- Heat a grill to 350°F. Remove steak from refrigerator and allow to come to room temperature for 30 minutes.
- Grill steak to desired tenderness. See notes for internal steak temperatures for rare to well done. Rest meat for 20 minutes.
- Slice 1/2 inch slices across the grain and arrange on a platter.
- Gently mix cheese into salsa and spoon over meat. Serve immediately!
Notes
- Rare (125°-130°F) A steak cooked to “rare” is very different than a “raw”.
- Medium Rare (130°-140°F) A “medium rare” steak will be warm in the center.
- Medium (140°-150°F) A steak cooked “medium” will be mostly pink.
- Medium Well (150°-160°F) Only a slight ribbon of pink in the center.
- Well (Over 160°F) No pink.
Nutrition
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