Grilled Sirloin and Blue Cheese Salad

Serve this salad with crusty rolls and your favorite Merlot or Italian Sangiovese.
Servings 4
Prep Time


  • 3/4 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp minced shallots
  • 1 tsp Dijon mustard
  • 1 tsp Sugar
  • 1 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1 1/4 lbs boneless beef sirloin steak (about 1-inch thick)
  • 1 tbsp thinly sliced chives
  • 2 medium tomatoes (1 red, 1 yellow), cut into wedges
  • 8 cups packed baby spinach
  • 1 cup thin cucumber slices
  • 3/4 cup kalamata olives, halved
  • 1 cup crumbled blue cheese, divided


  1. Whisk together first 8 ingredients. Place steak in food storage bag. Pour ½ cup vinaigrette over steak; seal bag. Refrigerate, turning bag occasionally, several hours or overnight. Cover and refrigerate remaining vinaigrette. To Grill: Remove steak from marinade; discard marinade. Spray grill rack with no stick cooking spray. Using direct heat cooking method, arrange steak on grill rack 4-5 inches above medium-hot coals. Grill, turning once, until meat thermometer registers 140 F for medium-rare (8-11 minutes) or until desired doneness. Let stand 5 minutes; cut into thin slices. Whisk chives into reserved vinaigrette. Toss 1 tablespoon vinaigrette with tomatoes. Combine spinach, cucumbers, olives and ½ cup blue cheese. Drizzle remaining vinaigrette over greens; toss to coat. Divide salad among 4 dinner plates. Top with tomatoes and steak slices; sprinkle with remaining blue cheese.