A steak salad is a great way to have a light meal. This recipe has olives, blue cheese, and homemade Balsamic vinaigrette for flavor.
Topping some fresh greens from the garden and your eating good.
Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 30 minutes
Recommended Beverage: Pinot Noir
2 lbs New York Strip
2 tbs olive oil
salt and pepper to taste
2 heads Red Leaf lettuce washed
1 large cucumber peeled, sliced
1/2 cup Kalamata Olives
1 large red onion sliced
1 pint cherry tomatoes halved
2 cups homemade croutons
1 cup blue cheese crumbled
3/4 cup olive oil
1/4 cup balsamic vinegar
1 medium shallot chopped
1 tsp garlic chopped
1 tbs Dijon mustard
2 tbs water
salt and pepper
1. Brush the steaks with the 2 tablespoons of olive oil, season with salt and pepper and grill over medium high heat until desired temperature is reached set aside to rest for 10 minutes
2. Meanwhile in a bowl combine the 1/2-cup of olive oil, balsamic, shallot, garlic, mustard and water and whisk to make vinaigrette. Season with salt and pepper to taste.
3. In a large bowl combine the onion, tomato, olives croutons, cucumbers and lettuce coat with the dressing and place on a plate.
4. Now slice the steak and place it on the salad then top with blue cheese and serve.
Chef’s Notes: Here we use red leaf lettuce but any lettuce you have that is locally grown can be used.