Mouth-Watering Grilled Steak Salad

​My mouth is still watering from how awesome this grilled steak salad tasted!  This salad was thrown together after an amazing aquaBooty workout, followed by teaching ISR swim lessons to some incredible little's'!  My appetite was huge, but I wanted to eat lite.  This recipe calls for a grilled steak and I cannot take credit for the juicy steak I used in the one pictured. We ordered takeout from Luna's Restaurant in Gainesville, Georgia, for my birthday the night before, and it was huge!  I new we would leftovers and this was a perfect way to finish the steak.  

The steak is a ribeye and was grilled, although I'm not quite sure what marinade was used.  I sliced up an onion and sauteed it using just EVOO and a little sea salt.  The rest were toppings from the fridge.  I decided to go extra light on the dressing too by using simple but healthy organic apple cider vinegar.  This steak was amazing and I am looking forward to cooking this dish up again soon! 

Ingredients (Serves 1-2):

1 leftover steak (whatever is your favorite steak); fat trimmed 
Organic Red Leaf Lettuce (I prefer red leaf or romaine for this recipe...leaves are stronger) 
Organic Onion, sliced and sautéed
Organic Grape Tomatoes 
Gorgonzola Cheese
1 pinch of sea salt
Freshly cracked pepper

Dressing:
4 tablespoons organic apple cider vinegar

Directions:
Prepare the sauteed onions by heating your pan with EVOO.  Slice your onions not too thin.  Sauté until caramelized then add just a pinch of sea salt.  

Slice a few strips of steak fairly thin and set aside.  

I make the salads individually instead of combining in a large bowl.  Spread the lettuce over the plate.  Add the sauteed onions, Gorgonzola cheese, spread the steak slices around and top with the grape tomatoes.  Don't forget the freshly cracked pepper and drizzle the dressing over the top just before serving.  Enjoy!

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