Make salad dressing by combining the first 6 ingredients in a small bowl. Cover and refrigerate until needed.
Preheat indoor grill or barbecue to medium-high. Brush the steak with the 1 Tbsp. olive oil; season with salt and pepper. Grill steaks to desired doneness, allowing 2-3 minutes per side for rare, and 3-4 minutes for medium-rare to medium. Transfer steaks to a cutting board, let rest 5 minutes, and then cut into thin slices.
Divide and mound the romaine on 4 dinner plates. Divide and artfully top romaine with the steak, celery, tomato and nuggets of blue cheese. Drizzle each salad with dressing and serve.
Recipe Options: Instead of romaine, use eight cups or so of baby salad greens or baby spinach as the base for this salad. Instead of large tomatoes, divide and use 16 cherry tomatoes, each halved, on the salad. For added richness, also top each salad with a few walnut halves.