This warm Steakhouse Salad with Gorgonzola will keep you eating salads all through the winter! Warm and hearty yet full of proteins and vegetables!
2 small Thin Cut New York Strips, 2 eggs, 6 c. mixed greens, 2 handfuls cherry tomatoes sliced in half, 1/4 red onion thinly sliced, 1/4 c. Simply Artisan Reserve Gorgonzola Cheese Crumbles, 1/4 c. Litehouse Balsamic Vinaigrette, salt and pepper
Heat a grill pan over high heat and a non stick skillet over medium. Lightly grease both pans with olive oil. Generously season both sides of the steak with salt and pepper. Cook the steaks in the grill pan 3 minutes on each side for medium. Mean while crack the egg into the non stick skillet and cook to desired temperature, about 4 minutes for over easy. Remove the steaks from the pan and place on a cutting board to rest. Toss the mixed greens in the balsamic vinaigrette and divide among two bowls. Divide the tomatoes, onion, and Gorgonzola crumbles among both bowls as well. Thinly slice the steaks against the grain and place on top of each salad. Finally top each salad with a hot egg.