Name: Steak Salad with Tomatoes, Prosciutto, Olives & Blue Cheese Dressing
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: ¾ cup blue cheese dressing; 1 ½ small pkgs chives; 1 ½ small pkgs grape tomatoes; ⅓ cup Kalamata olives, pitted; 12 slices prosciutto; 6 hearts romaine hearts; 1.02 kg striploin (New York strip) steak; black pepper; extra virgin olive oil; salt

Steak Salad with Tomatoes, Prosciutto, Olives & Blue Cheese DressingSteak Salad with Tomatoes, Prosciutto, Olives & Blue Cheese Dressing — a 30-minute lunch recipe with 10 ingredients, serving 6.Ingredients

¾ cup blue cheese dressing

1 ½ small pkgs chives

1 ½ small pkgs grape tomatoes

⅓ cup Kalamata olives, pitted

12 slices prosciutto

6 hearts romaine hearts

1.02 kg striploin (New York strip) steak

black pepper

extra virgin olive oil

salt

Instructions

Preheat a large skillet over medium-high heat.

Once the skillet is hot, working in batches, add the prosciutto and cook until crispy, about 1 minute per side. Remove to a large plate and set aside. (Reserve skillet for the steak.)

Meanwhile, pat the steak dry with paper towels and place on another plate; season with salt and pepper on both sides.

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

While the steak is cooking, wash and dry the fresh produce.

Halve tomatoes lengthwise. Add to the plate with the prosciutto.

Chop chives into small pieces. Add to the plate.

Thinly slice olives. Add to the plate and set aside.

Trim the root ends from the romaine hearts; cut each heart lengthwise into halves, then separate the leaves. Divide between plates and set aside.

Thinly slice steak against the grain.

To serve, top romaine with steak, tomatoes, olives, and chives; crumble crispy prosciutto over top and drizzle with dressing. Enjoy!

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