Ingredients You'll Need
- 4 Free Range Top Sirloin Steaks
- 2 tbsp. Meridian House Seasoning
- 8 cups romaine lettuce, chopped
- 1/4 cup red onion, thinly sliced
- 10 White Mushrooms, cleaned and washed
- 1/2 cup cherry tomatoes, halved
- 1/3 cup blue cheese crumbles
- croutons
- 1 cup mayonnaise
- 1/4 cup plain fat free greek yogurt
- 1/2 tsp. worcestershire sauce
- 1/2 tsp. salt
- 1/4 tsp. fresh black pepper
- 2 tsp. apple cider vinegar
- 1/2 cup half and half cream
- 4 ounces crumbled blue cheese
- 2 tbsp. butter
Directions
- In a blender combine mayo, greek yogurt, worcestershire sauce, salt, black pepper, vinegar, and half & half cream and pulse until smooth
- Add half of the blue cheese crumbles and pulse again until smooth
- Transfer to a bowl and gently stir in remaining blue cheese crumbles
- Cover and refrigerate dressing until ready to use
- Preheat grill to medium heat
- Prepare steak by sprinkling generously with house seasoning and massage into meat with fingers
- Grill steaks for 6-8 minutes on each side until cooked to desired doneness
- Allow steak to rest for 5 minutes on a cutting board, then thinly slice
- Place sliced mushrooms in a bowl and coat with butter
- Place buttered mushrooms in the centre of aluminum foil
- Bring up sides of foil, fold top and tightly seal to make a package
- Grill over medium-high eat for 12 to 15 minutes or until mushrooms are tender (turning packet halfway through cook time)
- Arrange salads with lettuce on the bottom, then top with steak, avocados, red onions, tomatoes, croutons, blue cheese crumbles and blue cheese dressing
