Summer and hot ovens don’t mix, as you probably know. Salads are a perfect meal in the middle months, when fresh veggies and fruits are available and you’d rather be getting your grill on than sweating in a sweltering kitchen.
Now that you’ve decided to go cold, how can you keep your cooking bold? Steak and sharp, salty blue cheese are the perfect savory sidekicks in the fight against a spiritless salad. And its prep steps make it a great meal for two—one of you can tend to the steak outside while the other prepares the rest of the dish.
Other ingredients should be used to counter and complement the robustness of the steak and cheese.
If you want to create your own recipe, first choose a base green. We recommend one or a combo of:
Romaine, chopped or torn
When selecting your supporting veggie ensemble, think about including:
Grape or cherry tomatoes
Cucumber, thinly sliced
Shallots (caramelize in olive oil)
To get some sweetness into the mix, add fruit such as:
Seedless grapes, halved
Once the steak is done grilling, let the meat sit for five minutes before slicing. Toss sliced steak, Castello Blue Cheese Crumbles, and salad in an easy homemade dressing (shake in a mason jar 1 tablespoon red wine vinegar, 4 tablespoons olive oil, 4 teaspoons lemon juice, salt and ground pepper). And there you have it: summer’s super simple supper salad.
This instructable was inspired by a recent video we did with Fresh Ideas with Leigh Ann – check out her version for a blue cheese steak salad here: http://myfreshideas.com/?recipe=crumbled-blue-cheese-steak-salad
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