Grilled Steak and Blue Cheese Stuffed Olive Skewers Salad with Chive Vinaigrette.
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Equipment: 4-6 bamboo (or steel) skewers 1 pound beef fillet, cut in two inch cubes 1 cup Pearls Blue Cheese Stuffed Queen Olives Salt 1 head red butter lettuce, washed, dried and separated 1 small red onion, peeled and finely sliced 1/2 cup crumbled blue cheese
Dressing 1/2 cup olive oil 2 tablespoons lemon juice 2 tablespoons red wine vinegar 1 teaspoon dried chives Salt, pepper to taste
Whisk dressing and set aside in a bowl or jar. Prepare the salad greens in a large low sided bowl or platter. Thread beef and olives onto skewers. Salt and place on medium high grill. Turn after about 3 minutes and grill marks are apparent. Turn until all sides are grilled. For desired doneness check using an instant read thermometer. (Medium rare is 145 F degrees.) When done grilling, rest the skewers for two minutes on the salad greens, then slide meat and olives off the skewers. Top with onions and blue cheese and serve with dressing on the side.