Tuscan Steak Salad

Preheat boiler. Trim fat from steak. Season generously with salt and pepper. In a broiler pan, broil 3 to 4 inches from the heat until desired doneness, turning once. Allow 15-17 minutes for medium rare (135 degrees)or 20 to 22 minutes for medium (140 degrees). The meat rest for 10 to 15 minutes before slicing. Thinly slice the meat. Assemble the salad by dividing the lettuce among four dinner plates. Evenly top with cucumber slices, red onion, tomatoes, cannellini beans, and cheese. Lay sliced meat across each salad and drizzle with lemon vinaigrette. Garnish with parsley.

Salads

Ingredients

1 lb boneless beef sirloin steak, cut 1-inch thick

Salt

Freshly ground black pepper

2 C torn romaine lettuce

2 C radicchio lettuce, chopped

1 small cucumber, sliced

1/2 small red onion, thinly sliced and separated into rings

1 C halved cherry or grape tomatoes

1/2 C canned cannellini beans, rinsed and drained

1/2 C crumbled gorgonzola

The Olive Bin’s Lemon Vinaigrette

fresh parsley

Directions

Preheat boiler. Trim fat from steak. Season generously with salt and pepper. In a broiler pan, broil 3 to 4 inches from the heat until desired doneness, turning once. Allow 15-17 minutes for medium rare (135 degrees) or 20 to 22 minutes for medium (140 degrees). The meat rest for 10 to 15 minutes before slicing. Thinly slice the meat.
Assemble the salad by dividing the lettuce among four dinner plates. Evenly top with cucumber slices, red onion, tomatoes, cannellini beans, and cheese. Lay sliced meat across each salad and drizzle with lemon vinaigrette. Garnish with parsley.

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