Steak Salad

Honestly, I did not intend this meal to turn into a salad.  I was just going to serve a nice piece of steak with a large side salad... BUT... it just seemed so boring that way... so why not jazz things up?  Ad some steak-like vinaigrette and call it done?  Actually, I was trying to get some inspiration on a new marinade when I stumbled across this recipe for a Big Steak Salad on The Pioneer Woman's site.  It just looked too good to NOT make!

Steak Salad
Adapted from The Pioneer Woman
- Serves 2 -
Printable Recipe 
Ingredients:
6 Tablespoons olive oil
3 Tablespoons red wine vinegar
1 Tablespoon balsamic vinegar
1 Tablespoon Worcestershire sauce
2 Tablespoons soy sauce
2 Tablespoons lime juice
1 Tablespoon granulated sugar
1 garlic clove, crushed
1/2 teaspoon Sriracha
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 top sirloin strip steaks (mine totaled about 1 pound)
4-6 cups lettuce, chopped or torn
1 cup cherry tomatoes, quartered or halved
1/4 English cucumber, sliced
1/4-1/2 cup crumbled goat cheese
1/4 cup fried onions

Directions:
Mix together the olive oil, red wine vinegar, balsamic vinegar, Worcestershire, soy, lime, sugar, garlic, Sriracha, salt and pepper together until well combined.  Place the steak in a resealable bag and pour half of the marinade over.  Seal and place in refrigerator for 2-4 hours.  Set remaining marinade aside.

Preheat grill to 400 degrees F.  Clean and oil grill grates.  Remove the steak from the bag and discard the marinade.  Place the steaks over direct heat and grill for 4-8 minutes per side.  Remove from grill and allow to rest for 5-8 minutes before slicing.  Thinly slice the steak against the grain.

Build your salad with lettuce, tomatoes, cucumber, goat cheese and sliced steak.  Drizzle with reserved dressing and top with fried onions.  Enjoy!

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