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Steak Salad Recipe

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This recipe for Steak Salad, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fran Zecchini
Added: Wednesday, December 3, 2008


1 lb. steak(New York Strip, Ribeye, Flat Iron Steak, Sirloin)
4 c. salad greens of choice(washed and dried)
1/2 red onion-thinly sliced
12 cherry or grape tomatoes-leave whole or halve
4 oz. Gorgonzola or Bleu cheese crumbled
Salt and fresh ground pepper

For Vinaigrette
1/2 c. red wine vinegar
3 tbsp. lemon juice
honey(2 tsp. to start add more if dressing too tart)
1 c. olive oil

Pan fry, grill or broil steak to preference; chill.

Make Vinaigrette: Mix together the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running slowly add the olive oil until blended.
Chop salad greens; toss together in bowl with tomatoes, onion and cheese; mix in enough salad dressing to lightly coat lettuce. Slice steak and pear into thin slices; chop walnuts into small pieces.
To serve: Divide among 4 plates; top with the slices of steak and pear; sprinkle top with walnuts. Serve with crusty bread or rolls.

Personal Notes:
Personal Notes:
Slice pear right before using to prevent it from turning brown




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