Trautman Steak Salad

Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients – Salad
  • Fresh Arugula & Mixed Spring Greens
  • 1 Ribeye – grilled and cut into 1/2 inch slices
  • Small wheel Danish Blue Cheese – sliced
  • 1 Avocado – cut into thin slices
  • 3 Radishes – sliced very thin with a mandolin
  • Con Olio Aged Balsámico – for dressing
  • Sea Salt & Fresh Ground Pepper
Directions:
  1. Turn grill on high. Season Ribeye with coarse Sea Salt and Pepper. Sear the steak on the hottest part of the grill and then move to a cooler side, cover and cook until med-rare (total cooking time about 4-5 minutes/side).
  2. Pull off the grill, cover loosely with foil and let rest for 5 minutes.
  3. To make the Salad, add Greens to a large plate or platter. Place the Blue Cheese slices, Avocado and Radishes all over the salad or in any creative way you like.
  4. Cut the Ribeye at the last minute and place slices throughout the Salad. Dress the entire Salad with the aged Balsamic Vinegar, Sea Salt and Pepper. Enjoy!