2lbs top sirloin steak or strip loin


2-3 cloves garlic finely minced

3 tbsps olive oil

1 tbsp balsamic vinegar

1 tsp Dijon mustard

1 tbsp finely minced fresh parsley and thyme


1/3 cup olive oil

3 tbsps red wine vinegar

2 tbsps lemon juice

1 clove garlic, finely minced

1 tsp Dijon mustard

1 tsp Worcestershire sauce

Salt and pepper to taste

1 cup crumbled blue cheese (substitute gorgonzola or feta if desired)

1 large red onion, sliced 1/4 inch thick

4 roma tomatoes

2 ripe avocados, peeled and cubed

6 –8 cups green leaf lettuce, washed, dried and torn


Combine marinade ingredients together and spread over both sides of steak. Let sit for 1-2 hours.

In a small bowl whisk together the olive oil, vinegar, lemon juice, garlic, Worcestershire sauce and salt and pepper until emulsified. Stir in crumbled blue cheese and chill until needed.

Heat barbecue to medium high.

Brush onion slices lightly with a little olive oil or spray with cooking spray. Grill onion slices and tomatoes about 8-10 minutes until charred on all sides. Turn tomatoes frequently and the onion slices once during cooking. Cool slightly then dice onions and quarter the tomatoes and set aside. Grill steak 5-6 minutes per side or until desired doneness is reached. Slice steak thinly on the diagonal.

Arrange lettuce, avocado and tomato quarters onto 4 plates. Place steak slices on top and sprinkle diced onion over all. Drizzle with the dressing and serve along with some warm crusty French bread.

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