Steakhouse Salad

• For the steak
• 1 (1 lb) sirloin steak
• salt
• pepper
• 4 -5 romaine lettuce leaves
• 3/4 lb chopped romaine lettuce
• 5 ounces blue cheese vinaigrette dressing (recipe below)
• 4 slices tomatoes
• 4 slices red onion rings
• 1/4 cup crumbled blue cheese
• For the Blue Cheese Vinaigrette
• 7 tablespoons olive oil
• 2 teaspoons minced garlic
• 3/4 cup crumbled blue cheese (about 2 1/2 ounces)
• 1/4 cup white wine vinegar
• 1 tablespoon water
• 1 teaspoon granulated sugar
• 1/2 teaspoon hot pepper sauce (like Tabasco)
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 teaspoon chopped fresh basil

1. To prepare Blue Cheese Vinaigrette:
2. Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 tablespoons minced garlic and saute until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. Vinaigrette can be prepared two days ahead. Cover and refrigerate.
3. For the steak:
4. Season steak with salt and pepper. Grill steak to desired doneness. Cook to an internal temperature of 145 degrees.
5. To assemble the salad:
6. Peel off outer leaves and place on bottom of large oval plate or platter. Slice romaine lengthwise and chop into 1 1/2-inch squares. Place over the top red onions slices then tomatoes.
7. Slice steak into 1/4 inch strips and place over salad. Top with crumbled blue cheese then vinaigrette dressing.

salt, pepper, romaine lettuce, blue cheese vinaigrette, tomatoes, red onion, blue cheese, vinaigrette, olive oil, garlic, blue cheese, white wine vinegar, water, sugar, hot pepper, salt, ground pepper, fresh basil

Taken from www.food.com/recipe/steakhouse-salad-464652 (may not work)