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The Tasteful Kitchen Recipe
Steak Tips salad with Blue Cheese and Lime Mint Vinaigrette
1 10-16 oz. Sirloin steak
Season steak and grill to medium rare and let stand for 10-15 min. before slicing into thin strips.
1 head of nice flavorful lettuce greens in bite sizes
1/2 cup roasted red bell peppers, cut into bite sizes
1/2 cup crumbled Blue Cheese or your favorite Feta or Chevre
1 English or seedless Cucumber diced
1/2 cup french filet green beans, just cooked until crisp
1/2 Red Onion sliced thinly and separated into rings
1 tomato cut into wedges
4 hard boiled eggs, peeled and cut in half
Arrange in a large serving dish lettuces, roasted peppers, cucumbers, onion rings, tomatoes, & green beans. Drizzle with vinaigrette dressing and add boiled eggs around the edges of the salad. Add steak slices across the top of the salad and sprinkle with Blue or Feta cheese. Serve with garlic croutons.
Vinaigrette dressing:
Juice of 2 limes
several sprigs of spearmint leaves, minced
2 shallots minced fine
Salt & freshly ground pepper
about 1/2 cup Good extra virgin olive oil added slowly to emulsify in a blender.
Garlic Croutons:
4- 1" slices of good firm bread (day old is best)
1-2 garlic cloves, sliced
2-3 tbsp. olive oil
Heat oil in a large skillet until very warm but not too hot. Add garlic slices and cook over low heat for just a few minutes to extract the garlic flavor into the oil. Remove garlic from the oil and bring the heat up slightly. Add the bread slices and fry for about 3-4 minutes per side until lightly browned. Drain on paper towels and serve with salad.
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