THE INGREDIENTS:

• 2 boneless rib eye steaks, about 12 ounces each and 1 inch thick, trimmed of excess fat
• Kosher salt
• Freshly ground black pepper
• 80 milliliters of buttermilk
• 80 milliliters of plain low-fat Greek yogurt
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon fresh lemon juice
• 85 grams of crumbled blue cheese
• 4 Italian tomatoes, halved lengthwise
• 1 red onion, about 1 pound, cut crosswise into ½-inch slices
• 1 tablespoon vegetable oil
• 1 large head iceberg lettuce, quartered
  

  Instructions

1. Season steaks evenly with ½ teaspoon salt and ¼ teaspoon pepper. Let steaks sit at room temperature for 15 to 30 minutes before grilling.

2. Prepare grill for direct cooking over medium-high heat (400 to 450°F).

3. In a small bowl, whisk together buttermilk, yogurt, chives, lemon juice, ¼ tsp salt and ⅛ tsp pepper. Stir in blue cheese. Set aside.

4. Brush tomatoes and onion with oil and season with salt and pepper. Grill tomatoes and onion directly over medium-high heat, with lid closed and turning occasionally, until tomatoes are blistered (don’t worry if tomato skins slide off) and onion is tender. Tomatoes should take 6 to 8 minutes and onions 8 to 10 minutes. Cut onion slices in half.

5. Grill steak directly over medium-high heat with lid closed for about 8 minutes, turning once or twice to achieve medium-rare doneness. Remove from grill and let rest for 3 to 5 minutes. Cut steaks into thin slices.
6. Place a wedge of iceberg lettuce on each of four serving plates, then top with equal amounts of steak, tomatoes, onion and dressing. Serve immediately.