Wednesday, April 29, 2009

Grilled Steak-and-Blue Cheese Salad

One of Andy's favorite meals, especially in warm weather, is this salad. I made it for dinner tonight, a sure sign that summer is on the way. What makes it really great to me is the Homemade Croutons—bread toasted in melted butter—YUM!

Grilled Steak-and-Blue Cheese Salad
1 (1-lb.) flank steak
Salt and pepper
Chopped green leaf lettuce
3 roma tomatoes, chopped (Halved grape tomatoes are another good option until it's tomato season.)
1 cucumber, sliced
2 carrots, chopped
Crumbled blue cheese
Homemade Croutons
Balsamic Vinaigrette

1. Sprinkle steak on both sides with salt and pepper. Grill on grill pan for 10 to 12 minutes on each side or until desired degree of doneness. Remove meat from pan, and let stand 10 minutes. Cut meat in half, reserving half for another use. Cut remaining half into thin slices.
2. Combine lettuce and next 4 ingredients in a large bowl. Divide mixture among plates. Top salads with sliced steak, blue cheese, and croutons; drizzle with Balsamic Vinaigrette.

Homemade Croutons
Olive oil
2 cups bread cubes (I used a half of a focaccia round.)
Salt and pepper

1. Place bread cubes on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.
2. Bake at 400° for 10 minutes.

Balsamic Vinaigrette
I put all the ingredients in a mason jar and shake to combine.
1/4 cup balsamic vinegar
2 Tbsp. country-style Dijon mustard
2 Tbsp. honey
3/4 cup olive oil
Salt and pepper to taste

1. Combine vinegar and next 2 ingredients. Gradually add in olive oil, combining completely. Stir in salt and pepper to taste.

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