A perfectly grilled house sirloin on top of a bed of fresh vegetables with blue cheese crumbles and a blue cheese vinaigrette dressing.
MAKES 2 large dinner salads
BLUE CHEESE VINAIGRETTE
7 Tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese
1/4 cup white wine vinegar
1 Tablespoon water
1 teaspoon sugar
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
MEAT and MARINADE
1 (1 pound) sirloin steak
1/4 cup olive oil
2 Tablespoons soy sauce
2 teaspoons Montreal steak seasoning
4 to 5 romaine lettuce leaves
3/4 pound chopped romaine lettuce
5 ounces Blue Cheese Vinaigrette Dressing
4 slices tomato
4 slices red onion rings
1/4 cup crumbled blue cheese
Make the Salad Dressing
Combine all the blue cheese vinaigrette salad dressing ingredients in a small bowl.
Mix well and refrigerate until ready to use.
Marinate the Steak
Put the olive oil, soy sauce and steak seasoning into a plastic food storage bag.
Add the steak, seal and marinate in the refrigerator for at least 30 minutes.
Grill the Steak
Heat a George Foreman Indoor Grill.Cook the steak to your tastes. (Rare, Medium or Well Done)
Let the meat rest for 5 minutes to lock in the juices.
Prepare the Salad
Build the salad by placing the full leaves of lettuce around the edge of the plate.
Add the rest of the sliced vegetables.
Thinly slice the steak and place on top of the salad.
Add the crumbled blue cheese.
Serve the salad dressing on the side.