Serves 4
Ingredients
- 1 # hanger steak, room temperature
- 1 cucumber sliced
- 2 heirloom garden tomatoes, quartered
- 1 small carrot, sliced or grated
- 2 celery stalks, sliced
- 1 head red leaf lettuce, cleaned and chopped
- 1 head green leaf lettuce, cleaned and chopped
- 1-2 shallots, cut in half and sliced thinly in half moons
- 8 ounces bleu cheese crumbles
- 1 bottle of Sydney's Bistro Bleu Cheese
Preheat grill on high heat or a cast iron pan to medium high heat, salt and pepper steak on both sides and saute or grill on each side for 2-3 minutes until medium rare. Place on cutting board, cover with aluminum foil and let rest for 10 minutes. While steak is resting, assemble your salad with fresh vegetables and evenly distribute between salad bowls or one large salad bowl. Cut steak on the bias in strips and place even portions on top of salads. Top with bleu cheese crumbles. Serve with Sydney's Bleu Cheese dressing.
(Recipe adapted from "The Big Sky Bounty Cookbook: Local Ingredients and Rustic Recipes" from owner, Chef Barrie Boulds)