BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 29 2011
Balsamic Blue Cheese Steak Salad
1 boneless beef sirloin steak (8 oz.), 1/2 inch thick
1/2 cup Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1 large red pepper, cut into 2-inch-wide strips
1/2 lb. fresh asparagus spears (about 4 medium spears), cleaned
1 Tbsp. olive oil
1 bag (5 oz.) torn mixed salad greens (about 5 cups)
1/4 cup Crumbled Blue Cheese
Place the steak and 1/4 cup of the dressing in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak with dressing. Refrigerate 30 min. to marinate.
Preheat the grill to medium heat. Remove steak from marinade; discard bag and marinade. Grill steak 5 to 10 min. on each side for medium doneness. Meanwhile, grill peppers and asparagus alongside the steak 5 to 7 min. or until crisp-tender, turning occasionally and brushing with the olive oil. Remove vegetables from grill; cut crosswise in half. Set aside. Remove steak from grill; cut across the grain into thin slices.
Place the greens in large bowl. Add peppers, asparagus and remaining 1/4 cup dressing; toss to coat. Place on serving platter. Top with the steak slices; sprinkle with cheese.