We love this recipe – it’s perfect for when you have just one steak left and need to make a quick summer lunch or dinner for two – three people. It’s light and filling all at the same time.
We used organic grape tomatoes and a mix of arugula and spinach for our salad base. Greenling.com and Johnston’s Backyard Garden are both excellent sources of produce and we just adore using their local boxes for our recipes.
- 2 Grass Fed Sirloin Steaks
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- mixed greens
- kosher salt and freshly ground pepper
- Maytag blue cheese
- handful of grape or cherry tomatoes
We used grass fed sirloin, so we trimmed the excess fat from the sides and seasoned the steaks with salt on both sides. We then took our pepper grinder (filled with both white and black peppercorns) and ground a heavy dose of fresh pepper on only one side of the steak. Don’t be shy about the pepper, the more the merrier! Make sure not to use powdered pepper, as it will burn once on the grill. Brush with olive oil. Place your steaks on the grill and cook to desired temperature. As always, grass-fed beef cooks much quicker than corn fed, so we recommend cooking it to medium rare, a couple minutes on each side. Once the beef is read, remove from heat and let rest.
Combine the olive oil and balsamic vinegar and set aside. Slice the grape tomatoes in half and toss in the bowl of oil and vinegar. Tomatoes love balsamic and balsamic loves tomatoes, they were practically made for each other. The tomatoes will soak up the dressing and once you take a bite you’ll see just how flavorful they become.
Now that your tomatoes have soaked in the dressing for a couple minutes, pour the oil and the tomatoes into your salad greens and toss. Dressing your salad should be done before you add the garnish. In this recipe, the blue cheese plays that role.
Next up: slicing your sirloin. We want this to be an effortless salad for you and your guests, so make sure to slice the sirloin into bite size pieces. Arrange the meat on top of your greens and crumble your blue cheese all over the salad. We used Maytag blue cheese, but if you have an affinity for something stronger and more pungent, we recommend Roquefort blue cheese.
Pair your salad with a glass of red wine to compliment the blue cheese and here you have it! A simple yet decadent salad for you and your loved ones to enjoy.