Steak Salad with Bleu Cheese Dressing

A lovely, slightly unconventional steak salad recipe, adapted from “Almost Meatless”.

12 oz steak (or veal, marinaded in Worchestershire sauce and soy)

1 tsp vegetable oil

1 bunch arugula

1 bunch Boston bibb

1 tart-ish apple, sliced

1/4 cup pine nuts, toasted

a few leftover roasted red potatoes (optional)

3 oz bleu cheese, crumbled

4 oz silken tofu, cubed

1 shallot, chopped

juice from half a lemon

splash Worchestershire sauce

2 tbsp water

3 tbsp buttermilk

salt and pepper, to taste

Chop salad greens and put on four plates.  Add pine nuts and apple to salad greens.

Heat cast iron pan. Rub oil on steak. Cook about 4 minutes on one side and 3 minutes on the other. Set aside and let rest for 10 minutes.

Combine ingredients cheese through buttermilk in a blender and blend until smooth. Season with salt and pepper.

Fan steak over salad and add dressing and serve.

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