GRILLED STEAK AND BLUE CHEESE SALAD adapted from Cooking Light
This delightful entree salad pairs summer veggies with flavorful steak and blue cheese, and gets extra freshness from an easy-to-make vinaigrette. Serves 4; easy to double for a larger dinner party
2 teaspoons chili powder
¾ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
1 pound lean sirloin steak, flank steak, or your favorite cut
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 tablespoon extra virgin olive oil
6 cups torn Bibb lettuce
1 or 2 cucumbers, cut into half lengthwise and then in thin slices (approximately ¾ cup)
1 red bell pepper, cut into thin strips (approximately 1 cup)
½ cup (2 ounces) crumbled blue cheese
Combine chili powder, cumin, garlic powder, ¼ teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.
Prepare an outdoor grill or a grill pan with cooking spray and heat to medium-high heat. Add steak to grill and cook 5 minutes; then turn and cook 4 minutes or to desired degree of doneness. Place steak on a cutting board; let stand 5 minutes before cutting across grain into thin slices.
Make vinaigrette: In a small bowl, combine vinegar, mustard, remaining ¼ teaspoon salt, and remaining 1/8 teaspoon black pepper; stir with a whisk. Add and whisk in olive oil. Set aside.
Combine lettuce and cucumber in a large bowl. Drizzle with vinaigrette and toss gently. Place salad on four dinner plates. Top each salad with alternate strips of bell pepper and steak, and sprinkle each with crumbled blue cheese.
Find fresh veggies on the farm tables on Pike Place. Shop for steak at Don & Joe’s Meats or BB Ranch. Visit MarketSpice or The Souk for spices and DeLaurenti Specialty Food & Wine for blue cheese, vinegar, mustard and olive oil. Blue cheese can also be found at Quality Cheese.