Have this satisfying main worthy salad on your dinner table tonight within 25 minutes of getting home; your family will love the combination of crisp veggies, juicy steak and pungent blue cheese.
High heat cooking oil (such as sunflower, safflower or grape seed oil) as needed
1 lb. boneless top sirloin steak, about 3/4 inch thick, trimmed
5 oz mixed spring greens
1/2 yellow bell pepper, sliced
1/2 orange bell pepper, sliced
1 cup grape tomatoes, halved
1/2 cup thinly sliced red onion
1 1/2 oz crumbled blue cheese (you may substitute with Feta or another hard cheese)
2 cloves garlic, minced
1/2 cup white balsamic or white wine vinegar
2 tbsp fresh grated horseradish
1 tbsp safflower or olive oil
1/2 tsp each sea salt and coarse ground black pepper
Heat a grill or large grill pan on medium high and lightly brush with oil. Add steak and cook turning once, to desired doneness, 6 to 8 minutes for medium rate and 8 to 10 minutes for medium (internal temperature should be at least 145 F when tested with an instant read thermometer) Transfer to a cutting board and let rest for 10 minutes before thinly slicing against the grain.
Meanwhile, in a small bowl, combine greens, bell peppers, tomatoes and onion, toss with vinaigrette. Divide evenly among plates and top with steak and cheese.
Note: prior to cooking meat, take your meat out of the fridge and let it rest 30 45 minutes before grilling. This allows the meat to cook at it's natural temperature and prevents shrinkage and toughness.