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BLUE CHEESE STEAK SALAD
1 ½ Lb Top Sirloin steak
2- 5oz packages Spring Mix
1 cup of watercress leaves, a healthy bundle from the market
¼ Lb Point Reyes Original Blue cheese, crumbled
1 bottle Spinelli’s Gorgonzola dressing, to taste
1 pint Cherry tomatoes
1 English cucumber
2 green bell peppers, cored and sliced thin
Season steak with salt and pepper, and grill or pan-sear to your liking, about 4 minutes per side for medium-rare. Transfer to a cutting board and allow to rest while assembling the salad.
In a large bowl, combine spring mix, bell pepper, bleu cheese crumbles, and as many tomatoes and cucumber slices as you like. Season salad lightly with salt. Divide onto plates.
Slice steak thinly across the grain, and arrange on top of individual salads. Dress as desired with Spinelli’s Gogonzola.
- January 25, 2016
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