Grilled Sirloin and Blue Cheese Salad

Makes 4 servings

Meghan

ingredients

3/4 cup extra virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced shallots
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 (1-1 1/2 pound) dry-aged prime boneless beef top sirloin steak, (1 1/4 inches thick)
1 tablespoon thinly sliced chives
2 medium tomatoes, (1 red, 1 yellow), cut into wedges
8 cups packed, stemmed baby spinach
1 cup thin cucumber slices
3/4 cup kalamata olives, halved
1 cup crumbled blue cheese, divided

1
Whisk together first 8 ingredients. Arrange steak in zipper closure food storage bag. Pour 1/2 cup vinaigrette over steak; seal bag. Refrigerate, turning bag occasionally, several hours or overnight. Refrigerate, covered, remaining vinaigrette.
2
To Grill: Remove steak from marinade; discard marinade. Spray grill rack with no stick cooking spray. Using direct heat method, arrange steak on grill rack 4-5 inches over medium-hot coals. Grill, covered, turning once, until medium-rare, 145 F (9-11 minutes) or to desired doneness. Cut steak into thin slices. Whisk chives into reserved vinaigrette, toss 1 tablespoon with tomatoes. Combine spinach, cucumbers, olives and 1/2 cup blue cheese. Drizzle remaining vinaigrette over greens; toss to coat. Divide salad among 4 dinner plates. Top with tomatoes and steak slices; sprinkle with remaining blue cheese.

Source: Byerly's