2-3 tbsp cooking oil
1 New York strip steak
2 tbsp balsamic vinegar
1/2 cup water
2 green onions, thinly sliced
1/4 cup heavy cream
2-3 oz dry Roquefort cheese
8-10 leaves romaine lettuce, rinsed and torn in pieces
Heat oven to 350°F. On the stove, heat a heavy 9 inch ovenproof saute pan. When pan is very hot, add oil. Season steak with salt and pepper and saute 3 minutes on each side. Pour off oil and place steak in the oven. Measure remaining ingredients.
After about 5 minutes (for medium rare), remove steak from the oven, put it on a plate and keep in a warm place. Return pan to the stove and add vinegar and water. Deglaze pan. When the liquid has been reduced by half, add onions and cream.
Bring to a boil and add cheese. Immediately remove from heat. The cream and cheese will combine to create a rich, creamy dressing for the salad. Slice steak across the grain. Divide romaine lettuce between two warmed plates. Layer steak over lettuce and spoon sauce over meat.
Save by using Fresh Express Premium Romaine Salad Blend and Serve with Rosetto Cheese Ravioli.
Prices Valid March 20, 2016 to March 26, 2016
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