Steakhouse Salad

My husband's answer to two of his favorite things: steak & salad.

• Ready In: 55 mins
• Serves: 4

Ingredients

• For the steak

• 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

• For the Blue Cheese Vinaigrette

• 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.