2 rib-eye steaks, 12 ounces each
4 handfuls baby arugula
1 small red onion, thinly sliced
1/2 cup crumbled blue cheese
4 vine-ripened tomatoes, sliced into wedges
salt and freshly ground black pepper
Balsamic vinaigrette (recipe follows)
Balsamic vinaigrette
2 cloves garlic
1 shallot, peeled
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 cup olive oil
salt and freshly ground pepper
Combine garlic cloves, shallot, vinegar and mustard in a blender. Blend until smooth, slowly adding olive oil. Add salt and pepper to taste.
Season steaks with salt and pepper, and place on a hot grill. Cook until medium rare. While steaks are resting, combine salad ingredients in a large bowl and add dressing to coat. Reserving the tomatoes, place the salad in the center of four plates. Place tomato wedges around the salads. Slice the steaks across the grain in thin slices and fan them equally over the 4 salads.
