April 4, 2011

New York Steak Salad with Gorgonzola

This salad is soooooooo good. Seriously. Droolingly good. ;) Yes, I like to make up words. But man! The Gorgonzola melted on top of the steak is DELICIOUS and melds perfectly with all the flavors. You can use store bought honey mustard, but the homemade version is much, much better! They're both Food Nanny recipes. Try it out, enjoy, and let me know what you think! Serves 4-5 as a main dish. (It served 2 in our house because it was SO GOOD and we're PIGS.) hehehe...

New York Steak Salad with Gorgonzola

10 c romaine lettuce, chopped (1 medium head)
2 c croutons
2 medium tomatoes, cut into wedges
1/2 c thinly sliced red onion
1 c unpeeled sliced cucumbers
1 lb boneless New York steak
Olive oil
Seasoned salt, or salt and ground black pepper
1/2 c Gorgonzola cheese crumbles
Honey Mustard Dressing

1. Preheat oven to low broil (broil 450 degrees).
2. Mix the lettuce with the croutons, tomatoes, onion, and cucumbers in a large bowl.
3. Brush the steak lightly on both sides with olive oil. Sprinkle with seasoned salt or salt and pepper. Broil 6-11 minutes on each side for medium doneness, depending on thickness. (Meat will continue to cook when it is removed from the heat). At the last minute, sprinkle the cheese on and continue to broil until the cheese is melted. Transfer the steak to a cutting board and let stand 5 minutes. Slice into 1/4-inch strips.
4. Just before serving, add just enough dressing to moisten the salad ingredients, and toss to coat and combine. Arrange on individual plates. Arrange steak slices on top of salad. Drizzle with salad dressing, if desired.

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