Steak Salad with Blueberries
Ingredients
Balsamic Vinaigrette:
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
½ teaspoon garlic, minced
½ teaspoon Dijon mustard
pinch kosher salt and ground black pepper
4 teaspoons mayonnaise
Steak Salads:
2 top sirloin steaks
kosher salt and ground black pepper
4 cups romaine lettuce
1 pint fresh blueberries
1 cup blue cheese crumbles
½ cup walnuts, chopped
Instructions
Make Dressing: In a small bowl, add 3 tablespoons extra virgin olive oil, 3 tablespoons balsamic vinegar, ½ teaspoon garlic, ½ teaspoon dijon mustard, a pinch kosher salt and ground black pepperand 4 teaspoons mayo. Whisk to combine. Set aside.
Prep: Clean grill grates and turn grill temperature up to high heat (450-550℉).
Grill Steaks: Season both sides of 2 steaks (New York Strip, Ribeye or Filet Mignon) with kosher salt and ground black pepper. Place them directly on the hot grill grates to sear over direct heat for 3-4 minutes. Flip steaks, keeping them over direct heat, and close the lid. Let cook another 3-4 minutes. Use a meat thermometer to check the internal temperature. If they haven't reached your desired internal temperature then move steak to indirect heat until they do reach your desired temperature. Remove from the grill and let the meat rest for 5-10 minutes.
Assemble Salads: Divide 4 cups lettuce, 2 cups fresh blueberries, 1 cup blue cheese crumbles, and ½ cup walnuts between bowls. Once the steak has rested, cut into slices or cubes and divide between bowls.
Serve: Enjoy with the balsamic vinaigrette on top!
From https://thewoodenskillet.com