Crumbled Gorgonzola cheese perks up this Italian themed salad (feta cheese is also a wonderful alternative).
Ingredients
- 1 lb boneless beef sirloin steak cut into 1-inch thick pieces
- kosher salt
- freshly ground black pepper
- 2 cups romaine lettuce torn into bite sized pieces
- 2 cups radicchio lettuce chopped
- 1 small cucumber sliced
- 1/2 small red onion thinly sliced and separated into rings
- 1 cup halved cherry or grape tomatoes
- 1/2 cup crumbled gorgonzola
- lemon vinaigrette (below)
- fresh flat leaf parsley
Lemon Vinaigrette:
- 1/2 cup Balanced Extra Virgin Olive Oil
- 1/2 tsp dijon mustard
- 3 tbsp lemon juice
- 2 cloves of garlic minced
Other great flavors to try!
Instructions
For the steak:
- Preheat broiler. Trim fat from steak. Season generously with salt and pepper. In a broiler pan, broil 3 to 4 inches from the heat until desired doneness, turning once. Allow 15 to 17 minutes for medium-rare (135°F) or 20 to 22 minutes for medium (140°F). Let the meat rest for 10 to 15 minutes before slicing. Thinly slice the meat.
For the salad:
For the vinaigrette:
- In a screw top jar, combine the olive oil, dijon mustard, lemon juice and minced garlic. Cover and shake well. Season to taste with kosher salt and freshly ground black pepper (makes about 1/2 cup). Drizzle over salad.
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