Steak and Goat Cheese Salad for Two
6-oz. piece beef sirloin steak (you can also use elk, buffalo, etc.)
5 T balsamic vinaigrette (homemade or store-bought), divided
6 cups roughly chopped romaine lettuce
2 carrots, shaved into thin strips with a vegetable peeler
2 oz. crumbled goat cheese
DIRECTIONS
Heat a grill pan or large skillet over medium-high heat. Brush steak all over with 1 T vinaigrette. Cook steak, flipping once, to desired doneness, about 4 to 5 minutes total, depending on thickness. Remove to cutting board to rest 5 minutes.
Toss together lettuce, carrots and remaining dressing in a large bowl then transfer to two dinner plates. Thinly slice steak against the grain and arrange on top of the salads. Sprinkle with cheese and serve.
It’s also nice to add fruit to this salad, like dried cranberries or fresh sliced strawberries. Enjoy!