Kathie Oh's Recipe

Steak and Blue Cheese Salad

Category: super salads

1/2 cup mayonnaise
1 tablespoon minced white onion
2 teaspoons minced garlic
2 tablespoons minced Italian parsley
1 cup buttermilk
2 teaspoons fresh lemon juice
2 teaspoons white wine vinegar
8-ounces blue cheese, crumbled
3/4 cup Natural Raisins and Golden Raisins, mixed together
salt and pepper, to taste

Salad:
4 well-trimmed choice rib-eye steaks (about 6 ounces each)
Kosher salt and pepper, to taste
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons ground cumin
1 tablespoon paprika
vegetable oil for frying
1 medium red onion, sliced into 1/8-inch thick rings, rinsed under cold water
all-purpose flour for coating
Kosher salt
1 package Romain hearts (3 heads), washed and dried

Directions:

Gently FOLD together dressing ingredients until well combined. (The dressing should be thick and chunky.) Adjust seasonings and refrigerate, tightly covered, until needed.
SEASON steaks with salt and pepper.
MIX thyme, oregano, garlic, onion, cumin and paprika in a bowl and rub mixture onto steaks. (Best prepared at least 2 hours or up to 24 hours ahead.)
PREPARE charcoal or gas grill.
GRILL the steaks to desired doneness and keep warm. Steaks should rest at least 5 minutes before slicing.
Meanwhile, HEAT about 2 inches vegetable oil in large saucepan over medium-low heat to 325 F.
DREDGE onion rings in flour.
SHAKE off excess and fry in hot oil until golden brown and crisp, about 1 or 2 minutes depending upon thickness of the onions.
DRAIN on paper towels and season lightly with salt.
DIVIDE Romaine among 4 dinner plates and spoon dressing on each salad.
Thinly SLICE the steaks and arrange the slices on top.
GARNISH with fried onion rings.
PASS remaining dressing.