Recipe and photo courtesy of Courtney Whitmore (pizzazzerie.com)

Black and Blue Steak Salad

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• 454 g (1 lb) boneless top sirloin steak, cut 2 cm (¾ inch) thick
• 60 mL (¼ cup) Worcestershire sauce
• 5 mL (1 tsp) salt
• 5 mL (1 tsp) pepper
• 125 mL (½ cup) grape tomatoes
• 1.5 L (6 cups) spring mix greens
• 1 avocado, pitted, peeled and thinly sliced
• ¼ red onion, thinly sliced
• 60 mL (¼ cup) blue cheese crumbles
• 60 mL (¼ cup) dressing of choice

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Place steak in a zip-close bag with Worcestershire sauce, salt and pepper. Seal; turn steak to coat evenly. Refrigerate at least 1 hour, then remove steak from marinade. Place steak on grill over medium heat. Grill, covered, for 7 to 11 minutes for medium-rare (an internal temperature of 63 C/145 F) to medium (an internal temperature of 71 C/160 F) doneness, turning occasionally.

Remove steak from grill and let it rest. While it is resting, grill the tomatoes for 2 to 3 minutes or until they burst. Remove tomatoes from the grill, and slice the steak across the grain.

Fill a platter or large salad bowl with greens. Top with burst tomatoes, avocado slices, red onion and blue cheese. Top with steak slices, then serve with dressing of your choice. Makes 4 servings.