Author Notes
This was the first salad that I was able to get my husband to eat. Now, everytime we make grilled steaks, we make a bit extra to have one of our favorite quick dinners! —StephanieBezner
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Ingredients
- Salad
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1 bunch
Romaine Lettuce
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1/2
large red onion, thinly sliced
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1-2 tablespoons
olive oil
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1 cup
grape tomatoes, halved
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3-4 ounces
gorgonzola, crumbled
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Balsamic Vinaigrette (recipe follows)
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6-8 ounces
filet (seasoned with seasoning salt and freshly ground black pepper, grilled to your desired level of doneness and at room temperature)
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Freshly Ground Pepper
- Balsamic Vinaigrette
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2 tablespoons
balsamic vinegar (the good stuff – this is a salad)
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2 tablespoons
olive oil (you may double olive oil if you don’t love vinegar as much as I do)
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1 teaspoon
freshly squeezed lemon juice
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Salt and freshly ground pepper
Directions
- Salad
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Tear the romaine lettuce into bite size pieces and add to a large bowl; toss with balsamic vinaigrette. Set aside.
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Heat the olive oil in a non-stick skillet over medium heat; add onions and cook until tender and caramelized.
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Meanwhile, slice the steaks against the grain in thin slices.
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Once onions are complete, add onions and grape tomatoes to romaine lettuce. Toss salad and divide between two plates. Season salad with pepper, to taste. Arrange steak slices atop salad, sprinkle with cheese and serve.
- Balsamic Vinaigrette
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Mix the vinegar, lemon juice, salt and pepper (to taste). Gradually whisk in oil.
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