Name: Grilled Romaine, Steak & Berry Salad with Goat Cheese
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 g) pkg blueberries; 3 cloves garlic; 1 ½ (113 g) logs goat cheese; 1.02 kg ribeye steak; 3 heads romaine lettuce; 1 ½ (454 g) pkgs strawberries; balsamic vinegar; black pepper; extra virgin olive oil; salt; virgin coconut oil

Grilled Romaine, Steak & Berry Salad with Goat CheeseGrilled Romaine, Steak & Berry Salad with Goat Cheese — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 (170 g) pkg blueberries

3 cloves garlic

1 ½ (113 g) logs goat cheese

1.02 kg ribeye steak

3 heads romaine lettuce

1 ½ (454 g) pkgs strawberries

balsamic vinegar

black pepper

extra virgin olive oil

salt

virgin coconut oil

Instructions

Heat a grill pan, outdoor grill, or skillet over medium-high heat.

Season steak generously with salt and pepper.

Wash and quarter lettuce lengthwise. Rub cut sides with a little olive oil and season with salt and pepper.

Coat grill or bottom of skillet with oil. Place steak on grill/skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.

Place lettuce quarters, cut side down, on grill/skillet. Cook until charred and leaves begin to wilt, 2-3 minutes. Transfer to a plate.

Peel and mince garlic. In a small saucepan, combine vinegar and garlic; bring to a boil over medium-high heat. Reduce heat to low. Stirring occasionally, simmer until liquid is reduced and thickened, 5-10 minutes.

Wash, trim stem ends, and slice strawberries. Wash blueberries.

Thinly slice steak against the grain.

To serve, place lettuce cut side up on a plate and top with berries and steak slices. Crumble goat cheese on top and drizzle with balsamic reduction. Enjoy!

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