Home >Recipes >Grilled and Sliced Steak Omero

Serves: 4

• Steak
• 2 oz blue cheese
• 2 pieces 16 oz choice grade or better New York strip steaks
• 2 tbsp extra virgin olive oil
• 8 oz Arugola, washed
• 4 tbsp NapaStyle citrus vinaigrette
• 1 cup toasted croutons (see attached recipe)
• to taste sea salt and fresh cracked black pepper

• Croutons
• 1 1/2 cups day old bread, preferably from a hearty Italian or French loaf, crust removed and cut into 1/2 inch cubes.
• 2 tbsp extra virgin olive oil
• 1 tsp garlic, minced
• 2 tbsp Parmesan cheese, grated fin

Preparation Time: 15 minutes
Cooking Time: 30 minutes

Croutons: Preheat oven to 350°F. In a large mixing bowl, toss the bread with the olive oil. Mix with the garlic and parmesan. Spread the croutons on a baking sheet tray and bake until golden brown, turning the pan from time to time, about 8-10 minutes. Set aside.

Steak: Place the blue cheese in the freezer for three or four hours before preparing the recipe. Coat the steaks with the olive oil then season well with gray salt and black pepper. Over hot coals, grill the steaks to medium rare moving them from time to time, about six to eight minutes on each side. Transfer them to a carving board and let them rest for ten minutes before slicing. Thinly slice each steak and shingle the slices on four serving plates around the bottom half of each dish.

In a large mixing bowl toss the arugola with half of the vinaigrette and season with a pinch of salt and pepper. Evenly place a nice cluster of the salad at the top portion of each plate. Divide the croutons over each salad. Generously grate the blue cheese on the salad. It should have the appearance that snow has just fallen on it. Drizzle the remaining vinaigrette over the steak on each plate. Serve immediately.