Food & Recipes

Steakhouse Salad

by Laraine Perri

Steakhouse Salad

Combine blue cheese and sirloin steak for a fast and filling salad

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

  1. Rub the steak with 1 tsp of the oil; season on both sides with the steak rub. Set aside for 5 minutes.

  2. 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.

  3. 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.

  4. Combine the salad greens, tomatoes, and red onion in a large bowl.

  5. Thinly slice the steak across the grain. Add the dressing to the salad and toss well.

  6. 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.