Ingredients
Units
Scale
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon whole grain dijon mustard
- 1 1/2 teaspoons kosher salt
- 1 teaspoon gluten-free Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
For the Salad
- 1 lb sirloin steak
- 8 ounces cherry tomatoes, halved
- 4 ounces blue cheese, crumbled
- 5 ounces pack of baby spring greens mix (arugula, spinach, chard, frisee)
- 1 avocado, diced
For the Vinaigrette
- 3 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- Dash of salt and fresh ground black pepper
Instructions
- Marinate the Steak: In a medium mixing bowl, whisk together all ingredients for marinade. Set aside. Pat steak dry with paper towels and season liberally with kosher salt and fresh ground black pepper. Place the steak in a resealable plastic bag and pour marinade on top. Seal the bag and mix well. Refrigerate at least 4 hours and up to 8 hours.
- In a large skillet, heat 3 tablespoons olive oil over medium high heat. Add the steak for 4 minutes on each side for medium rare, or cook until desired doneness.
- Remove from heat and let rest for 10 minutes.
- Toss together greens, tomatoes, blue cheese crumbles and avocado in a large bowl.
- in a small bowl, whisk together ingredients for vinaigrette.
- Thinly slice cooked steak and lay on top of salad. Drizzle steak and salad with vinaigrette.
- Prep Time: 5 mins
- Marinating Time: 30 minutes
- Cook Time: 10 mins