Thursday, September 3, 2009

Barbecue Sirloin and Blue Cheese Salad with Garlic-Olive Bread

This was an easy meal that I had on the table from start to finish in about 30 minutes. We loved the salad and the flavors were good together. I used a mild flavored Gorgonzola blue cheese but if you want a more assertive taste I like Maytag blue cheese.

Barbecue Sirloin and Blue Cheese Salad with Garlic-Olive Bread
adapted from Cooking Light Magazine September 2009

1 pound lean sirloin steak, seasoned with your favorite steak seasoning
Cook on grill to your desired temperature. Cut against grain in thin slices.

2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1 tablespoon olive oil
1/8 teaspoon black pepper
1/2 garlic powder
Mix all ingredients together. Double this if you'd prefer more dressing.

6 cups torn butter or Boston lettuce
3/4 cup thinly sliced peeled cucumber
1 cup red pepper strips
1/2 cup thinly sliced shallots
1/2 cup crumbled blue cheese
2 tomatoes, cut into slices
Build your salad in individual bowls. Start from the first ingredient, lettuce, and end with blue cheese. Top with steak and salad dressing. Serve.

Preheat oven to 425 degrees. Slice 2 Italian style hoagie rolls in half horizontally. Combine 1 1/2 tablespoons extra virgin olive oil and 1 teaspoon garlic powder; brush evenly over cut sides of rolls. Bake at 425 degrees for 7 minutes or until toasted.

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  1. Roger would LOVE this. He's a blue cheese nut! And to tell the truth, he's converted me too.

  2. I hear ya! I was never a fan of blue cheese until just a few years ago. I think its a flavor that grows on you.

  3. Hi Norah, I was wondering if you could tell us what cooking magazines you subscribe to? I know you have said you like Cook's Illustrated and Cook's Country. I currently subscribe to Cook's Country, Taste of Home, and Cooking with Paula Deen. I used to subscribe to Cook's Illustrated but found it was a little too "gourmet" for me.

  4. Ah! Blue Cheese in anything makes for a divine meal! I'll definitely need to make this one! Yummers!

  5. The inspiration:

    “Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.” Pierre Androuet.

    The challenge:

    GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”


    This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

    A unique and amusing Christmas present for all food lovers



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