Friday, July 5, 2013
Ingredients and Preparation
White wine vinegar
Crumbled bleu cheese
2 + 2 tablespoons
1/8 + 1/8 teaspoon
Freshly ground pepper to taste
Top loin (strip) steak, visible fat removed
Romaine lettuce, coarsely chopped
Small tomatoes, seeded and chopped
Small red onion, chopped
2. Prepare vinaigrette by whisking together mustard, vinegar, oil, 2 tablespoons bleu cheese, 1/8 teaspoon salt, and pepper. Set aside.
3. Prepare outdoor grill (or a grill pan may be used indoors) over medium-high heat.
4. Season steak with salt and pepper, and grill 4-6 minutes per side, depending on thickness of steak and desired degree of doneness. Let cool then slice into ˝-inch strips.
5. Toss together lettuce, tomatoes, and red onion. Arrange steak slices on top of salad, drizzle with vinaigrette, and sprinkle with 2 tablespoons bleu cheese.
The Journal Scene is pleased to offer readers the enhanced ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. We do not edit user submitted statements and we cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not The Journal Scene.
© 2015 Trident Health.