Beef and Blue Cheese Salad
Like bread and wine, beef and blue cheese are born to be together. Substitute any blue-veined cheese -- such as Roquefort or Maytag Blue -- for the Gorgonzola.
Ingredients
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless beef sirloin steak, cut 1-inch thick (about 12 ounces)
1 tablespoon snipped fresh thyme
2 teaspoons snipped fresh rosemary
4 1/4-inch thick slices red onion
6 cups lightly packed mesclun or torn mixed salad greens
8 yellow and/or red pear-shaped tomatoes, halved
2 tablespoons crumbled Gorgonzola or other blue cheese
Directions
1. For vinaigrette, in a screw-top jar combine vinegar, oil, garlic, salt, and pepper; cover and shake well. Trim fat from steak. Remove 1 tablespoon vinaigrette from jar and brush evenly onto both sides of the steak. Press thyme and rosemary onto both sides of the steak. Use a clean brush to coat both sides of onion slices with some of the remaining vinaigrette, reserving the rest; set aside.
2. Preheat gas grill. Reduce heat to medium. Place steak on the grill rack directly over heat. Cover and grill until steak is desired doneness, turning once halfway through grilling. [Allow 20 to 24 minutes for medium rare (145 degrees F) or 24 to 28 minutes for medium (160 degrees F).] While the steak is grilling, add onion slices to grill. Cover and grill for 6 to 8 minutes or until tender, turning once halfway through grilling.
3. Divide the mesclun among 4 dinner plates. To serve, thinly slice the steak across the grain. Separate onion slices into rings. Arrange warm steak slices and onion rings on top of mesclun. Drizzle with the reserved vinaigrette. Top with tomatoes and cheese. Makes four servings..
To grill meat and onions on a charcoal grill, grill steak directly over medium coals for 20 to 24 minutes for medium-rare or 24 to 28 minutes for medium, turning once halfway through grilling. Add onion slices to grill the last 6 to 8 minutes, turning once after 4 minutes. Prepare dressing and salad as above.
Source: Better Homes & Gardens
Ingredients 3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless beef sirloin steak, cut 1-inch thick (about 12 ounces)
1 tablespoon snipped fresh thyme
2 teaspoons snipped fresh rosemary
4 1/4-inch thick slices red onion
6 cups lightly packed mesclun or torn mixed salad greens
8 yellow and/or red pear-shaped tomatoes, halved
2 tablespoons crumbled Gorgonzola or other blue cheese
Directions
1. For vinaigrette, in a screw-top jar combine vinegar, oil, garlic, salt, and pepper; cover and shake well. Trim fat from steak. Remove 1 tablespoon vinaigrette from jar and brush evenly onto both sides of the steak. Press thyme and rosemary onto both sides of the steak. Use a clean brush to coat both sides of onion slices with some of the remaining vinaigrette, reserving the rest; set aside.
2. Preheat gas grill. Reduce heat to medium. Place steak on the grill rack directly over heat. Cover and grill until steak is desired doneness, turning once halfway through grilling. [Allow 20 to 24 minutes for medium rare (145 degrees F) or 24 to 28 minutes for medium (160 degrees F).] While the steak is grilling, add onion slices to grill. Cover and grill for 6 to 8 minutes or until tender, turning once halfway through grilling.
3. Divide the mesclun among 4 dinner plates. To serve, thinly slice the steak across the grain. Separate onion slices into rings. Arrange warm steak slices and onion rings on top of mesclun. Drizzle with the reserved vinaigrette. Top with tomatoes and cheese. Makes four servings..
To grill meat and onions on a charcoal grill, grill steak directly over medium coals for 20 to 24 minutes for medium-rare or 24 to 28 minutes for medium, turning once halfway through grilling. Add onion slices to grill the last 6 to 8 minutes, turning once after 4 minutes. Prepare dressing and salad as above.
Source: Better Homes & Gardens
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