[ world famous recipes ] Beef adn Bleu Cheese Salad
Beef and Bleu Cheese Salad
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless beef sirloin steak, cut 1 inch thick, about 12 ounces
1 tablespoon snipped fresh thyme
2 teaspoons snipped fresh rosemary
4 1/4 inch thick slices red onion
6 cups lightly packed mesclun or torn mixed salad greens
8 yellow and/or red pear shaped tomatoes, halved
2 tablespoons crumbled Gorgonzola or other bleu cheese
For vinaigrette, in a screw top jar combine vinegar, oil, garlic,
salt and pepper; cover and shake well. Trim fat from steak. Remove 1
tablespoon vinaigrette from jar and brush evenly onto both sides of
the steak. Press thyme and rosemary onto both sides of the steak.
Use a clean brush to coat both sides of onion slices with some of
the remaining vinaigrette, reserving the rest; set aside. Preheat
gas grill. Reduce heat to medium. Place steak on the grill rack
directly over heat. Cover and grill until steak is desired doneness,
turning once halfway through grilling. While the steak is grilling,
add onion slices to grill. Cover and grill for 6 to 8 minutes or
until tender, turning once halfway through grilling. Divide the
mesclun among 4 dinner plates. To serve, thinly slice the steak
across the grain. Separate onion slices into rings. Arrange warm
steak slices and onion rings on top of mesclun. Drizzle with the
reserved vinaigrette. Top with tomatoes and cheese. Makes 4 servings.
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