Name: Steak Salad with Tomato Wedges, Goat Cheese & Balsamic Vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: ¾ cup balsamic vinaigrette; 1 ½ (113 g) logs goat cheese; 6 hearts romaine hearts; 2 shallots; 1.02 kg striploin (New York strip) steak; 3 tomatoes; black pepper; extra virgin olive oil; salt

Steak Salad with Tomato Wedges, Goat Cheese & Balsamic VinaigretteSteak Salad with Tomato Wedges, Goat Cheese & Balsamic Vinaigrette — a 30-minute lunch recipe with 9 ingredients, serving 6.Ingredients

¾ cup balsamic vinaigrette

1 ½ (113 g) logs goat cheese

6 hearts romaine hearts

2 shallots

1.02 kg striploin (New York strip) steak

3 tomatoes

black pepper

extra virgin olive oil

salt

Instructions

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate, loosely cover with aluminum foil, and set aside to rest, 5 minutes.

Meanwhile, wash, dry, and chop or tear lettuce into bite-sized pieces. Place in a large bowl.

Wash, dry, and slice tomatoes into wedges. Add to the bowl with the lettuce.

Peel, halve, and slice shallots crosswise into thin half-moons. Add to the bowl.

Crumble goat cheese into the bowl.

Add vinaigrette to the bowl and toss to combine the salad.

Thinly slice steak against the grain.

To serve, divide salad between plates or bowls and top with steak. Enjoy!

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