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Steak salad with balsamic vinaigrette

We love this in the summer, with the steak cooked on the grill. This is portioned for two people.
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Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 head of Romaine lettuce, or baby spinach chopped (about 5–6 cups)
  • 4 slices bacon cooked and diced
  • 8 ounces high quality steak - ribeye or filet work nicely
  • 1 cup halved cherry tomatoes or diced Roma tomatoes
  • 1/2 cup diced red onion
  • 4 ounces blue cheese crumbled
  • 1 avocado peeled, pitted and diced
  • 1/4 cup balsamic vinaigrette Store-bought works great

Method
 

To Make the Salad:
  1. Line the greens in a bowl. Top with the steak, bacon, tomato, red onion, blue cheese, and avocado. Drizzle evenly with the dressing.
  2. Serve immediately.

Notes

Steak note:  We prefer the steak cold.  We cook it to about 125 degrees (medium rare), and then wrap it in foil and put it in the refrigerator.  It is best to wait to slice it until ready to serve.  If it is sliced while it's warm, it will let a lot of the good juices out.