Steak, Fried Onions and Potato Salad Bowl
Prep and Cook Time: 30 minutes
1 1/2 pounds thin cut beef shell steak (1/2 inch thick)
1/3 cup olive oil
1 TB Worcestershire sauce
2 ts dijon mustard
3 TB red wine vinegar
1/3 pound blue cheese
salt and black pepper
4 cups chopped romaine, 2 hearts
2 cups chopped arugula
1/2 cup canned fried potato sticks
1/2 cup canned fried onions
1. Preheat a large or grill pan over high heat. Coat the meat with olive oil, then season on both sides with grill seasoning. Cook the meat for 3 minutes on each side, then let it rest for 10 minutes to cool.
2. While the meat cooks, assemble the dressing: In a medium bowl, whisk together the Worcestershire, mustard, and red wine vinegar. Stream in about 1/3 cup olive oil while whisking constantly. Crumble the blue cheese into the bowl and stir it into the dressing. Season the dressing with salt and pepper.
3. Chop the cooled steak into bite sized pieces. Place chopped greens in a salad bowl and toss with chopped steak, potato sticks, fried onions, and blue cheese dressing.