summer steak salad

With summer closing in, here's a dish we served at the restaurant at Duke this semester that was one of the favorites.

6 oz. of steak per person
(we serve a 12 oz. New York strip and I cut a steak in half for this salad.)

Grill or cook the steak in the way that suits you. Once you reach the temperature you want, set aside and let it rest for about five minutes, which will give you time to assemble the salad.

chopped romaine lettuce
bleu cheese crumbles
Granny Smith apples, jullienned
cajun sweet pecans
balsamic vinaigrette

Toss the ingredients together and then add a light touch of dressing and toss again. To serve, place the greens on a plate and then top with the slices of steak.

Peace,
Milton