Written by Summer simple, great use of the barbie and fall lettuce patch. The idea is simple – assemble a great salad of greens with your salad favorites, top with steak slices and have your choice of homemade salad dressing handy. Savory and textured. 
The plan is to make the salad dressing first. Then whip the marinade together, soak the steaks and set aside. Now have a sip of your favorite beverage and breathe. Next the salad comes clean and assembled. If you have a partner have them sear the steaks quickly to desired done-ness for your crowd while you are doing the salad. If not, worry not, the salad will hold for an additional 15 minutes. Allow to rest for 8-10 minutes before slicing, especially if rare. Top each assembled salad with steak slices. Crumble the additional blue cheese over each serving and pass the dressing at the table. Super simple and fresh. A chillable red went well with this. Omaha Steaks 4 (7 oz.) Top Sirloins
Dressing Options: Blue Cheese Dressing or Garlic Vinaigrette.
Whip up a quicky marinade of 2 Tbsp olive oil, 1 Tbsp Worcestershire sauce, 1 Tbsp soy, 1 heaper tsp of garlic powder in a zip baggie. Place the steaks in the baggie, seal and set aside at room temp, turn once if you remember.
Salad:
1.5 C microgreens
1.5 C good lettuce – romaine, buttercrunch, etc.
½ C red cabbage, sliced very thin
select your favs from: tomato, cucumber, mushroom, radish sprouts and red onion rings -
Arrange each serving on a plate
When the steak has rested (and so have you), slice the steak thinly, cross grain. Place 4-6oz on each salad. Pass the dressing of choice tableside.
This is one of my hubby’s summer favorites. He prefers a nice roll or slice of garlic bread to use a “pusher”.
