Steakhouse Salad
My husband's answer to two of his favorite things: steak & salad.
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INGREDIENTS
NutritionFor the steak
- 1(1 lb) sirloin steak
- 3⁄4lb chopped romaine lettuce
- 5ounces blue cheese vinaigrette dressing (recipe below)
- 4slices tomatoes
- 4slices red onion rings
- 1⁄4cup crumbled blue cheese
For the Blue Cheese Vinaigrette
- 7tablespoons olive oil
- 2teaspoons minced garlic
- 3⁄4
- 1⁄4
- 1tablespoon water
- 1teaspoon granulated sugar
- 1⁄2teaspoon hot pepper sauce (like Tabasco)
- 1⁄2teaspoon salt
- 1⁄4teaspoon ground pepper
- 1teaspoon chopped fresh basil
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DIRECTIONS
- To prepare Blue Cheese Vinaigrette:
- 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.
- For the steak:
- Season steak with salt and pepper. Grill steak to desired doneness. Cook to an internal temperature of 145 degrees.
- To assemble the salad:
- 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.
- Slice steak into 1/4 inch strips and place over salad. Top with crumbled blue cheese then vinaigrette dressing.
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