1 lb round or flank steak
freshly ground black pepper
1 pint cherry tomatoes
8 oz salad greens
4 oz bleu cheese
1/4 red onion, thinly sliced
balsamic glaze or balsamic vinaigrette
Light charcoal or gas grill.
Sprinkle steak with seasoning and pepper. Grill over very hot coals for two minutes on each side to sear the meat. Lower the coals and cook until the steak is medium rare to medium.
Remove the steak from the grill, cover and allow the meat to rest for ten minutes.
While the steak rests, place a handful of cherry tomatoes and red onion slices over two cups of greens.
Thinly slice the steak across the grain.
Place the steak slices over the salad. Top with bleu cheese and drizzle with balsamic glaze.S
serves 4 as an entree salad.
ADd hard-boiled egg wedges and sliced avocado for a grilled steak Cobb salad.