Prep time: 5 minutes
Total time: 25 minutes
Serves: 4
1 lb sirloin steak (about 1 inch thick)
2 Tbsp plus 1 tsp olive oil
2 tsp Montreal steak rub (or other favorite rub)
2 Tbsp white-wine vinegar
1 tsp Dijon mustard
1 small clove garlic, minced
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper
1 (5-oz) package mixed baby greens
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/3 cup crumbled
Danish blue cheese
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Rub the steak with 1 tsp of the oil; season on both sides with the steak rub. Set aside for 5 minutes.
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Combine the vinegar, mustard, garlic, sugar, salt, and pepper in a small jar. Shake well. Add the remaining 2 Tbsp olive oil, and shake well again.
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Lightly oil a grill pan, or mist with cooking spray. Place over medium-high heat. Grill the steak about 4 minutes per side for medium-rare (145°F), or longer for a more well-done steak. Tent with foil, set aside, and let rest 5 minutes.
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Combine the salad greens, tomatoes, and red onion in a large bowl.
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Thinly slice the steak across the grain. Add the dressing to the salad and toss well.
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Mound some of the salad on each of four serving plates. Top with the steak and the crumbled blue cheese. Serve with garlic bread or a crusty baguette.
Picky-eater pleaser: Serve the dish deconstructed, with a few slices of steak alongside the lettuce and tomatoes (dressed or naked). Nix the red onion and blue cheese.
