Steak, Fried Onions, and Potatoes Salad Bowl with Blue Cheese Vinaigrette

• 1 1/3 pounds very thin cut beef shell steak (1/2 inch thick)
• 1/3 cup EVOO (extra-virgin olive oil), plus some for coating the meat
• Grill seasoning, such as McCormicks Montreal Steak Seasoning
• 1 tablespoon Worcestershire sauce (eyeball it)
• 2 teaspoons Dijon mustard
• 3 tablespoons red wine vinegar (eyeball it)
• 1/3 pound blue cheese
• Salt and black pepper
• 4 cups chopped romaine, 2 hearts
• 2 cups chopped arugula or watercress, 1 large bunch
• 1/2 cup canned fried potato sticks, a couple of handfuls
• 1/2 cup canned fried onions

1. Preheat a large griddle or grill pan over high heat.
2. Coat the meat with EVOO, then season on both sides with grill seasoning.
3. Cook the meat for 3 minutes on each side, then let it rest for 10 minutes to cool a bit.
4. While the meat cooks, assemble the dressing: In a medium bowl, whisk together the Worcestershire, mustard, and red wine vinegar.
5. Stream in about 1/3 cup EVOO while whisking constantly.
6. Crumble the blue cheese into the bowl and stir it into the dressing.
7. Season the dressing with salt and pepper.
8. Chop the rested steak into bite-size pieces.
9. Place the chopped greens in a salad bowl and toss with the chopped steak, potato sticks, fried onions, and blue cheese dressing.
10. Yum-o!

beef shell steak, evoo, grill seasoning, worcestershire sauce, mustard, red wine vinegar, cheese, salt, chopped romaine, arugula, canned fried potato sticks, onions

Taken from www.epicurious.com/recipes/food/views/steak-fried-onions-and-potatoes-salad-bowl-with-blue-cheese-vinaigrette-374598 (may not work)