Steakhouse Salad

1. 1

   To prepare Blue Cheese Vinaigrette:

2. 2

   Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 tablespoons minced garlic and saute until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. Vinaigrette can be prepared two days ahead. Cover and refrigerate.

3. 3

   For the steak:

4. 4

   Season steak with salt and pepper. Grill steak to desired doneness. Cook to an internal temperature of 145 degrees.

5. 5

   To assemble the salad:

6. 6

   Peel off outer leaves and place on bottom of large oval plate or platter. Slice romaine lengthwise and chop into 1 1/2-inch squares. Place over the top red onions slices then tomatoes.

7. 7

   Slice steak into 1/4 inch strips and place over salad. Top with crumbled blue cheese then vinaigrette dressing.

No nutritional information available.

No additional tips available.