There's something to satisfy everyone in this beefy bowl! Since I started dating a lineman I have never cooked more meat, hidden more vegetables in dishes, or stretched the truth about all the ingredients. When we met, his favorite entrée was a #3 from McDonald's. I have not been inside a McDonald's since the 90s and then only to use the bathroom on the way to a baseball game. So, with that being said, this Strawberry-Blue Cheese Steak Salad is lineman (and Chelsea) approved!
1-pound grilled flank steak
seasoned with salt, pepper, lemon juice, olive oil, balsamic vinegar, soy sauce, dijon mustard, Worcestershire sauce, minced garlic & thyme - marinate overnight if time allows.
6 cups chopped romaine (1 bunch)
4 cups spring mix lettuce
3 cups fresh strawberries cut in half
1/2 cup crumbled blue cheese
1/2 cup pecans
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon honey
1 tablespoon strawberry preserves
1 teaspoon pepper
Season steak and marinate overnight if time allows.
In a large skillet, heat oil over medium heat and add the steak.
Cook for 4-6 minutes on each side until the steak reaches your desired doneness.
If you have a grill, feel free to cook the steak on that too.
Cut the steak into bite-sized strips.
Add to the other ingredients, dress and toss.