Winter Steak Salad Recipe
Prep Time
Serves
Cooking Mode
5 tbsp Sensations Extra Virgin 100% Olive Oil
4 tbsp balsamic vinegar
1½ tbsp sugar
1 tsp Sensations Original Dijon Mustard
salt and freshly ground pepper
2 Compliments Romaine Hearts, cored, with leaves rinsed, dried, and torn into bite-sized pieces
10 ounces grape tomatoes, halved
1 can (3.8 ounces) Compliments Ripe Sliced Olives, drained
⅓ cup Crumbled Blue Cheese
1 pound thin-cut, boneless New York Strip Steak
Compliments Lightly Seasoned Croutons
5 tbsp Sensations Extra Virgin 100% Olive Oil
4 tbsp balsamic vinegar
1½ tbsp sugar
1 tsp Sensations Original Dijon Mustard
salt and freshly ground pepper
2 Compliments Romaine Hearts, cored, with leaves rinsed, dried, and torn into bite-sized pieces
10 ounces grape tomatoes, halved
1 can (3.8 ounces) Compliments Ripe Sliced Olives, drained
⅓ cup Crumbled Blue Cheese
1 pound thin-cut, boneless New York Strip Steak
Compliments Lightly Seasoned Croutons
Directions
1In a small bowl, whisk together 4 tablespoons olive oil, vinegar, sugar, mustard, salt, and pepper to taste. Set aside.
2In a large salad bowl, toss together lettuce, tomatoes, olives, and blue cheese. Set aside.
3In a 12-inch non-stick frying pan, heat remaining oil over high heat.
4Season steaks to taste with salt and pepper and add to pan. Cook until underside is well browned, 2-3 minutes.
5Turn steaks over and cook until meat is done to your liking, about 2 more minutes for rare.
6Transfer meat to a platter and let stand 2-3 minutes.
7Add croutons and balsamic dressing to lettuce mixture. Toss well then divide among dinner places.
8Thinly slice steaks crosswise and divide warm meat and pan juices among salads. Serve immediately.
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