Prep Time: 15 minutes Cook Time: 10-15 minutes.
Steak Salad with Blue Cheese
2 ea. 8-10oz. steaks (NY. Sirloins, Rib eye, or Filet mignon) 1
bag of precut salad greens 2-4oz. croutons 1 ea. tomato (cut
into chunks) ½ ea. cucumber (sliced) 1 bu. Asparagus (cut into
2" spears and roasted in a skillet for 5 minutes) 4-6 oz. blue
cheese (crumbled) 2 oz. olive oil 2 oz. butter (cut into pads) 2
oz. red wine vinegar or balsamic 1 oz. light soy sauce 1 clove
of garlic (minced) 1 bu. Scallions (thin sliced)
method Cook steaks either in a skillet or on a grill to your
liking. Evenly disperse on a platter olive oil, butter, vinegar,
soy sauce, garlic, and scallions after steaks are cooked place
on platter and roll steaks around in mixture then let set for
2-3 minutes. Remove steaks and place on a cutting board, reserve
juices on platter. In a bowl place salad mix, tomato's,
cucumbers and asparagus, toss salad with juices from platter and
plate salad. Slice steaks and place on top of salad, top with
croutons and blue cheese and enjoy. This is a great any time
meal. Its light refreshing and filling and will satisfy even the
biggest of carnivores while still maintaining a good healthy mix
of roughage. Eat well and smoke well, bon appetit.
Best regards,
Chef Phil
Find more recipes on
http://www.cigar-review.com
About the author:
Phillip V. Denfeld has been an executive chef for nearly 30
years at various 5-star hotels and restaurants across the
nation. He is currently a culinary instructor living the in the
South Florida area and writes exclusive recipes for
http://www.cigar-review.com
