Steak and Blue Salad

You know how there are those foods that your parents ate that you always thought were gross, and then as an adult you realize you actually like them?  I think blue cheese is one of those "adult only" foods.  I always thought it was weird and gross, but I love it now, especially in salads.  And also with steak.  So steak and salad in one?  Perfect.  This salad has a little bit of everything--crunch from the french-fried onions, tang from the cheese, creaminess from the avocado, juiciness from the tomato.  It is a great main dish salad for all those meat lovers out there trying to lighten up their dinners.

Steak and Blue Salad

Number of Servings: 3
Time to Prepare: 20 minutes

• olive oil
• 8 oz steak (it's best if you let the steak sit at room temperature for about 20 minutes before cooking)
• kosher salt
• black pepper 
• 1 Tbsp butter
• dash of Worcestershire sauce
• 1 head Romaine lettuce, chopped
• 1 avocado, diced
• 1 medium tomato, diced
• 1-2 oz crumbled blue cheese
• 1/4 cup French fried onions
• cilantro ranch dressing (such as the one from this recipe)

Brush a cast iron skillet withe olive oil and put over high heat until hot.  Season the steak with salt and pepper, then place in the hot skillet.  Cook for 2 minutes, then flip and cook for 2 more minutes.  Once the top and bottom have been seared, use tongs to hold the steak up and sear the sides.  Turn the heat down and lay the steak down flat again.  Throw the butter and a dash or two of Worcestershire into the pan.  Reduce heat to medium and continue cooking, turning over every minute or so, until you reach the desired level of doneness (use a meat thermometer).  Remove to a heat and let rest for 5 minutes, then slice.

In a large serving bowl or in individual salad bowls, place the chopped lettuce.  Top with sliced steak, avocado, tomato, blue cheese, and French fried onions.  Drizzle with dressing and serve.

Source: inspired by the blue cheese in my fridge :)
Produce Used: Romaine, avocado, tomato