Thursday, April 2, 2015

Steak and Blue Cheese Salad

You guyyyyyyys! I can't stop eating this salad. It is my new absolute favorite.  And because it only has like 5 ingredients, besides the dressing, you can blink twice and it's basically done.  Ok, maybe a few more times than that.  But, seriously, like 5 minutes tops.

When it comes to ANYTHING beef, I always turn to Pioneer Woman first, because her hubby is a cattle rancher and they like live and breathe beef. If you've never tried her Perfect Pot Roast, I strongly urge you to.  It is heaven on a plate; best roast I have ever had. Ever!

So, after you get everything prepped, throw the dressing together. It's a little tangy, a little sweet, a little gingery and goes perfectly with beef. You will use some to marinate the meat and the rest you'll just want to slurp up eat it on salad practically every day 'till it's gone. 

Steak and Blue Cheese Salad
2 steaks (Ree suggests rib-eye or strip steaks, I just get whatever looks good)

for the dressing/marinade:
3/4 cup light olive oil
3 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce
2 Tbsp. lime juice (about 1 lime)
2 Tbsp. sugar
3 cloves garlic, minced
2 Tbsp. minced fresh ginger
1 tsp. salt
fresh ground pepper

for the salad:
lettuce mix (whatever floats your boat, I like romaine and arugula or just arugula)
cherry tomatoes, halved
thinly sliced red onion
about 4 oz. blue cheese, crumbled (or more if you want leftovers)
1/2 cup chopped pecans

Combine all the dressing ingredients together in a mason jar. Twist on the lid and shake vigorously.  Taste and adjust seasoning, if necessary.

Place steak in a zip-loc bag and add about 1/3-1/2 of the marinade.  Seal and marinate in refrigerator for about 2 hours.

When you're ready, preheat grill and cook steak over medium-high heat about 2-4 minutes per side, depending on how pink you want it.  Remove from heat and let it rest 5 minutes.  Thinly slice steak across the grain.

To assemble salads, place a large handful (or more) of lettuce mix on each plate.  Top with a good handful of tomatoes, sliced onion and a couple tablespoons each of blue cheese and pecans.  Lay the sliced steak on top of everything and add dressing as desired.

SOURCE: Slightly adapted from Pioneer Woman

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