Full-bodied flavor in this hearty salad. Grilled steak tops a salad of greens, portobellos, beans and blue cheese. A vinaigrette and roasted tomatoes finish off this delicious dish.
1⁄2 cup balsamic vinegar
1 1⁄2 cups olive oil
4 tsp. dijon mustard
2 1⁄2-3 lb. sirloin steak
6 portobello mushrooms
1⁄2 lb. frisee
1 1⁄2 lb. mixed greens
16 oz. canned white beans, drained, rinsed
1⁄2 lb. blue cheese, crumbled
8 plum tomatoes, roasted, halved
1. In a bowl, whisk together vinegar, oil and mustard. Season to taste and reserve.
2. Season steak and grill or broil until medium rare. Remove from heat, allow to cool and slice on the bias. Grill portobellos, allow to cool and slice.
3. Toss together frisee, mixed greens, beans, blue cheese, portobellos and half the vinaigrette.
4. Place salad mixture on a plate and top with fanned steak slices. Garnish with roasted tomatoes, drizzle with additional dressing (if desired) and serve.