06/06/2018 Steak Salad

Steak Salad

Recipe Courtesy of Cindy Schumacher

1 pound beef flat iron steak or top sirloin steak
1 package (9 oz.) ready-to-serve salad greens
2 tomatoes in wedges or 1 cup cherry tomatoes
4 hard-boiled eggs, quartered
1 large cucumber, thinly sliced
1 pint fresh mushrooms, sliced
1 bell pepper (any color) thinly sliced
1 medium red onion, thinly sliced
2 avocados, peeled and thinly sliced
4 oz. bleu cheese crumbled

Dressing:
¼ cup balsamic vinegar
¼ cup olive oil
2 tsp. lemon juice
1 tsp. minced fresh thyme or ¼ tsp dried thyme
¼ tsp. salt
¼ tsp. coarsely ground pepper

For dressing, whisk together all ingredients.

Season steak well with salt and pepper. Grill steak, covered, over medium heat or broil 4 inches from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing. To serve, divide salad greens among four plates. Top with vegetables, eggs and cheese. Cut steak in diagonal strips, place on top of salad, drizzle with dressing.