This Month's Recipe
Summer Grilled Beef and Blue Salad

4 servings

ingredients

• 1/4 cup crumbled St. Pete's Select Blue Cheese
• 1-1/2 cups thin English cucumber slices
• 1/2 cup Lunds and Byerly's Original Blue Cheese Dressing
• 1 cup grape tomatoes
• 2 tablespoons Char Crust All American Barbecue Flavor Seasoned Herb Rub
• 8 cups packed, torn red leaf lettuce
• 1/3 cup thinly sliced red onion
• 1 (1-1.5 pound) Choice All-Natural Beef Boneless Sirloin Steak (about 1 inch thick)

directionsSprinkle both sides of steak with Char Crust Seasoning. Prepare grill; spray grill rack with no stick cooking spray. Using direct heat cooking method, arrange steak on grill rack 4-5 inches above medium-hot coals. Grill, covered, turning once until medium-rare, 145 F (9-11 minutes) or to desired doneness. Remove steak to cutting board and let rest 5 minutes; cut into thin slices.

In large bowl, combine lettuce, cucumber, tomatoes and onion; divide onto 4 dinner plates. Arrange steak slices over salad; sprinkle with blue cheese. Drizzle dressing over each salad.

Variation: Substitute 4 (4 ounce) Choice All-Natural Beef Tenderloin Steaks (1 inch thick) for sirloin. Check for doneness after 8 minutes.

Tip: A digital instant read thermometer is the best way to test for your desired doneness of the steak.