Steak and Blue Cheese Salad

Serves: 8
Category: Salads and Dressings

Triple Raisin-Blue Cheese Dressing

Gently fold together ingredients until well combined. Adjust seasonings and chill in refrigerator, tightly covered, until needed.

Salad

At least 2 hours ahead, season steaks with salt and pepper. Mix thyme, oregano, garlic and onion together in a bowl and rub onto steaks.

Heat grill and cook steaks to desired doneness; keep warm.

Meanwhile, heat about 2 inches vegetable oil in large saucepan over medium-low heat to 325°F. Dredge onion rings in flour. Shake off excess and fry in hot oil until golden brown and crisp, 1 or 2 minutes. Drain on paper towels and season lightly with kosher salt.

Divide romaine leaves among 8 dinner plates and spoon dressing onto each. Thinly slice steaks and arrange on romaine. Garnish with fried onion rings.

Ingredients

Triple Raisin-Blue Cheese Dressing

  • 1/2 Cup mayonnaise
  • 1 Tablespoon minced white onion
  • 2 Teaspoons minced garlic
  • 2 Tablespoons minced Italian parsley
  • 1 Cup buttermilk
  • 2 Teaspoons fresh lemon juice
  • 2 Teaspoons white wine vinegar
  • 8 Ounces blue cheese (e.g. Maytag or Shafts), crumbled
  • 1/3 Cup California natural raisins
  • 1/3 Cup California golden raisins
  • 1/3 Cup California Zante currants

Procedure

Salad

  • 8 well trimmed choice rib-eye steaks (4 to 5 ounces each)
  • Kosher salt and freshly ground black pepper
  • 1 Teaspoon dried thyme
  • 1 Teaspoon dried oregano
  • 1 Teaspoon granulated garlic
  • 1 Teaspoon granulated onion
  • Vegetable oil; for frying
  • 1 medium red onion, sliced into rings about 1/8-inch thick and rinsed under cold running water
  • All-purpose flour; for coating
  • Kosher salt
  • 1 Package romaine hearts (3 heads), washed and dried

Nutrition Facts Per Serving

Calories 550 (Calories from Fat 54%); Total Fat 33 ( Saturated Fat 13; Trans Fat 0; ); Cholesterol 120; Sodium 600; Potassium 1086; Total Carbohydrate 22; Dietary Fiber 4; Sugars 16; Protein 42; Calcium 268; Iron 5;

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