Ingredients

The following ingredients have 4 Servings
  • 2 cloves garlic
  • 1 small red bell pepper (, sliced)
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon creole seasoning mix ((I use Tony Chachere's))
  • 1 4 ounce top sirloin steak ((1-inch thick))
  • 2 teaspoons vegetable oil
  • 1 tablespoon salted butter
  • 2 cups salad greens
  • 1/2 cup cherry tomatoes (, cut in half)
  • 3 tablespoons olive oil
  • 2 ounces gorgonzola cheese (, crumbled)
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon whole grain mustard
  • 1 clove garlic (, minced)
  • 1/2 teaspoon dried basil
  • pinch salt
  • pinch coarsely ground black pepper

Instruction

  • Mix the garlic cloves with the red bell pepper slices and the olive oil on a baking sheet.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes or until garlic and red bell peppers are soft. Remove from the oven and let cool.
  • Heat a small to medium sized cast iron skillet over high heat for 5 minutes. While the skillet is heating, rub the seasoning mix over each side of the steak. Add the vegetable oil to the skillet and swirl to cover bottom of skillet.
  • Place the steak on the skillet and cook for 5 minutes on this side. Using tongs, flip the steak and add butter. Allow the steak to cook an additional 3-5 more minutes for steak that is medium-rare. Add an additional 2 to 3 minutes for steak cooked to medium.As the steak cooks, spoon a little of the melted butter over the top of the steak.
  • Remove steak to a cutting board and let stand for 10 minutes, covered.
  • Place the greens on a large plate. Cut the steak diagonally into thin slices and arrange on the greens. Top with roasted peppers, sliced garlic and tomatoes. Spoon gorgonzola dressing over the salad.
  • TO MAKE THE GORGONZOLA DRESSING
  • Combine the oil, cheese, vinegar, mustard, garlic and basil in a small food processor or blender (add additional olive oil if smoother consistency is desired). Season with salt and pepper. Blend until well mixed. Cover and chill.