4 ounces blue cheese, crumbled (can also use goat cheese, feta or gorgonzola)
1 lb steak, such as New York or rib-eye
1/2 cup extra virgin olive oil
1 tsp lemon juice
1 tsp honey
1 tsp garlic salt
1/2 cup cider vinegar
2 tbsp blue cheese crumbles (optional)
2 hard-boiled eggs
1 avocado, cut into large chunks or slices
Instructions
Heat BBQ or frying pan to medium-high heat. Season steak with salt and pepper and grill on both sides to desired doneness. Slice steak crosswise into thin slices, to be placed atop salad.
In a large bowl, combine lettuce, tomato, onions and blue cheese crumbles.
To make the vinaigrette, combine oil and blue cheese in small bowl. Mash blue cheese crumbles into oil, if desired. Whisk in vinegar, garlic salt and black pepper. Add a bit of honey to sweeten. Toss lettuce, tomato and onion mixture lightly just to coat.
Plate dressed lettuce mixture and add sliced hard-boiled egg and avocado slices around or on top of the salad. Finally, add hot steak strips on top.
Serving
Suggestions
This salad is extremely filling - serve with garlic bread. Note that there will be a lot of dressing left over, which is great on other leaf salads
Originally Submitted
12/22/2010
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