Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon ground coffee
  • 1 12 ounce strip steak
  • 2 tablespoons olive oil (for the steak) plus ¼ cup (for the dressing)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon mustard
  • 1 cup cherry tomatoes, cut in halves
  • 1 small head romaine lettuce, torn into bite sized pieces
  • 1 slice bread
  • 1 tablespoon butter
  • ½ cup crumbled blue cheese

Instruction

  • Prepare the steak: combine salt, pepper and coffee in a small bowl. Rub the steak with 2 tablespoons of olive oil and pat the coffee mixture all over the outside.
  • Grill the steak over high heat for 5-6 minutes per side for medium rare, or to your liking. Remove and cover with foil, letting it rest while you prep the rest of the salad.
  • Combine the remaining olive oil with the vinegar, sugar and mustard in a small jar. Shake until combined.
  • Place cherry tomatoes and lettuce in a bowl.
  • Put the bread slice in a food processor and process until it is in crumbs. Melt the butter in a small skillet, add the crumbs and a pinch of salt and stir over medium high heat until crispy.  Remove and set aside.
  • Slice the steak against the grain into thin slices. Add to the bowl with the lettuce and tomatoes and drizzle with dressing.  Toss, add blue cheese and toss again.
  • Divide among plates and sprinkle with toasted bread crumbs.