Pepper-Crusted Steak House Salad

Grilled top sirloin is combined in a salad bowl with iceberg lettuce, romaine, spinach, and other greens and tossed with balsamic vinaigrette.

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Ingredients:

• 1 lb beef top sirloin steak, cut about 1-inch thick
• 2 tsp coarse-ground black pepper
• 1 tsp coarse salt
• 1/2 head iceberg lettuce, torn into bite size pieces
• 1/2 head romaine lettuce, torn into bite size pieces
• 1 cup torn spinach leaves
• 1 cup frisee (or curly endive)
• 12 sprigs watercress, tough stems removed
• 1 head radicchio, torn into bite size pieces
• 1 large red onion, peeled, halved and thinly sliced
• 1 lb (beefsteak) tomatoes, cored and cubed
• 1/3 lb Roquefort cheese, crumbled
• 1/2 cup chopped fresh basil
• 1/2 cup bottled Balsamic Italian Vinaigrette

Method

Rub both sides of beef with salt and pepper. Grill over medium heat 14-15 minutes for medium-rare to medium doneness. Place salad greens in large salad bowl and add radicchio, red onion and tomatoes; toss a few times to combine. Place grilled steak on cutting board and carve steak against the grain into 1/4" slices. Place sliced beef in the salad bowl; scatter Roquefort and basil over all. Drizzle salad with Balsamic Italian Vinaigrette and serve.

Notes:

Number of servings: 4

Submitted By: gr8folks501311
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