1 pound top sirloin steaks
1 T canola or vegetable oil
salt and fresh ground black pepper
5 oz mixed spring field greens
1/2 one large purple onion, sliced in rings
1/4 c bleu cheese crumbles
1/2 recipe Balsamic Vinaigrette
In grill pan, heat oil over medium high heat 3 minutes. Season one side of steak with salt and pepper and place on heated pan, seasoned side down. Grill steak to desired doneness (recommended medium rare). Remove from heat and let rest at room temperature 10 to 20 minutes minimum. Slice thinly and set aside.
In large bowl, toss field greens, onion and 1/4 c blue cheese with vinaigrette until well mixed. Plate salad and top with steak slices, sprinkle with remaining blue cheese. Serves 2.
Balsamic Vinaigrette
1/4 c balsamic vinegar
2 t brown sugar, optional*
1 T garlic, minced
1/2 t salt
1/2 t freshly ground black pepper
3/4 c olive oil
Place all ingredients in jar with lid. Seal and shake until well blended. Store tightly covered in refrigerator up to 2 weeks.
*High quality aged balsamic vinegar will not require the addition of sugar. If using new balsamic, start with minimal sugar and adjust to taste.
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