1 pound boneless ribeye steak
2 cups cherry tomatoes, halved
4 ounces Treasure Cave® Crumbled Blue Cheese
¼ pound mixed baby greens
¼ pound arugula
Treasure Cave® Crumbled Blue Cheese for garnish
Finely chopped red onion for garnish
For the marinade:
8 cloves garlic, minced
1 tablespoon extra virgin olive oil
Pinch salt and black pepper
For the dressing:
¼ cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon salt
½ cup extra virgin olive oil
To make the marinade: In small bowl, whisk the garlic, olive oil and salt and pepper until well blended. Transfer to a resealable gallon-size plastic bag. Place the steak in the bag and marinate for at least 4 hours or overnight.
To make the dressing: Whisk together the dressing ingredients except the oil. Gradually whisk in the oil.
Preheat the broiler. Broil the steak for 4−7 minutes per side for medium-rare or to desired doneness. Transfer to a cutting board. Let stand for 10 minutes, then cut across the grain into thin slices.
In a large bowl, place the tomatoes, blue cheese, baby greens and arugula. Drizzle with the dressing and toss gently to coat. Transfer to a serving platter. Place the steak slices on top of the salad. Garnish with blue cheese crumbles and red onion.