1LB. Sirloin Steak
4-5 Romaine lettuce leaves
3/4 lb. Chopped Romaine lettuce
5 oz. Blue Cheese vinaigrette dressing (recipe below)
4 slices Tomato
4 slices Red onion rings
1/4 c. Crumbled blue cheese
Begin grilling steak to desired doneness. At Applebee's, the steak is cooked to an internal temperature of 145 degrees. Season if desired. While steak is cooking, wash romaine heads in cold water in sink with 1/4 cup salt and 1/4 cup vinegar to clean dirt and germs. Peel off outer leaves and place on bottom of large oval plate or platter. Drain and refill sink with cold water, salt and vinegar. Slice romaine lengthwise into 1 1/2 inch squares. Immerse in sink to "shock" the lettuce and to keep it crisp. Drain in colander. Toss 12 ounces of lettuce in large mixing bowl with blue cheese vinaigrette dressing until coated. Place on top of romaine leaves. Slice steak into 1/4 inch strips and place over salad. Shingle red onion rings at the top and tomato slices at the bottom of the plate. Sprinkle crumble blue cheese over salad and serve.
4-5 Romaine lettuce leaves
3/4 lb. Chopped Romaine lettuce
5 oz. Blue Cheese vinaigrette dressing (recipe below)
4 slices Tomato
4 slices Red onion rings
1/4 c. Crumbled blue cheese
Begin grilling steak to desired doneness. At Applebee's, the steak is cooked to an internal temperature of 145 degrees. Season if desired. While steak is cooking, wash romaine heads in cold water in sink with 1/4 cup salt and 1/4 cup vinegar to clean dirt and germs. Peel off outer leaves and place on bottom of large oval plate or platter. Drain and refill sink with cold water, salt and vinegar. Slice romaine lengthwise into 1 1/2 inch squares. Immerse in sink to "shock" the lettuce and to keep it crisp. Drain in colander. Toss 12 ounces of lettuce in large mixing bowl with blue cheese vinaigrette dressing until coated. Place on top of romaine leaves. Slice steak into 1/4 inch strips and place over salad. Shingle red onion rings at the top and tomato slices at the bottom of the plate. Sprinkle crumble blue cheese over salad and serve.
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