Serves 4
1 lb very thin-cut beef (I used top round, thinly sliced and advertised as "skillet steak")
1/3 cup extra-virgin olive oil, plus some for coating the meat
Grill seasoning
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar
1 to 2 ounces crumbled blue cheese**
Salt and black pepper
4 cups chopped romaine lettuce
2 cups chopped arugula or watercress
1/2 cup canned fried potato sticks
1/2 cup canned fried onions**
**Notes: The original recipe called for 1/3 lb of blue cheese, which would have been a little more than 5 oz. I used 5 ounces and it was WAY too much. I would halve it, and go from there. Trust me. Also, if it's not Thanksgiving, it's surprisingly difficult to find fried onions. I finally found them with the canned vegetables.
1. Preheat a large grill pan (I used a skillet) 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. Stir in the blue cheese. Season the dressing with salt and pepper.
3. Chop the rested steak into bite-size pieces. Place the chopped greens in a salad bowl and toss with the chopped steak, potato sticks, fried onions, and blue cheese dressing.
Results: Rachel Ray said this recipe was (wait for it...) YUM-O! and with fried onions, how could she be wrong? It was just OK in my opinion, but Chris really liked it. There was way too much blue cheese, but I will say I loved the crunchy onions and potato sticks in the salad. This recipe was SOOOOO easy to make, so it's worth repeating on a busy night. I think I would add tomatoes or a red pepper to the salad.
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