Recipe and photo courtesy of Courtney Whitmore (pizzazzerie.com)
Black and Blue Steak Salad
- 1 lb boneless top sirloin steak, cut ¾ inch thick
- ¼ cup Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- ½ cup cherry tomatoes
- 6 cups spring mix greens
- 1 avocado, pitted, peeled and thinly sliced
- ¼ red onion, thinly sliced
- ¼ cup blue cheese crumbles
- ¼ cup dressing of choice
Place steak in a zip-close bag with Worcestershire sauce, salt and pepper. Seal; turn steak to coat evenly. Refrigerate for at least 1 hour, then remove steak from marinade. Place steak on grill over medium heat. Grill, covered, for 7 to 11 minutes for medium-rare (an internal temperature of 145 F) to medium (an internal temperature of 160 F) doneness, turning occasionally.
Remove steak from grill and let it rest. While it is resting, grill the tomatoes for 2 to 3 minutes or until they burst. Remove tomatoes from the grill, and slice the steak across the grain.
Fill a platter or large salad bowl with greens. Top with burst tomatoes, avocado, onion and blue cheese. Top with steak slices, then serve with dressing of your choice. Makes 4 servings.