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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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My husband's answer to two of his favorite things: steak & salad. Ingredients:
1 (1 lb) sirloin steak |
salt |
pepper |
4 -5 romaine lettuce leaves |
3/4 lb chopped romaine lettuce |
5 ounces blue cheese vinaigrette dressing (recipe below) |
4 slices tomatoes |
4 slices red onion rings |
1/4 cup crumbled blue cheese |
7 tablespoons olive oil |
2 teaspoons minced garlic |
3/4 cup crumbled blue cheese (about 2 1/2 ounces) |
1/4 cup white wine vinegar |
1 tablespoon water |
1 teaspoon granulated sugar |
1/2 teaspoon hot pepper sauce (like tabasco) |
1/2 teaspoon salt |
1/4 teaspoon ground pepper |
1 teaspoon chopped fresh basil |
Directions:
1. To prepare Blue Cheese Vinaigrette:.
2. Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 tablespoons minced garlic and saute until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. Vinaigrette can be prepared two days ahead. Cover and refrigerate.
3. For the steak:.
4. Season steak with salt and pepper. Grill steak to desired doneness. Cook to an internal temperature of 145 degrees.
5. To assemble the salad:.
6. Peel off outer leaves and place on bottom of large oval plate or platter. Slice romaine lengthwise and chop into 1 1/2-inch squares. Place over the top red onions slices then tomatoes.
7. Slice steak into 1/4 inch strips and place over salad. Top with crumbled blue cheese then vinaigrette dressing.
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