Steakhouse Salad - cooking recipe

Ingredients

For the steak
1 (1 lb) sirloin steak
salt
pepper
4 -5 romaine lettuce leaves
3/4 lb chopped romaine lettuce
5 ounces blue cheese vinaigrette dressing (recipe below)
4 slices tomatoes
4 slices red onion rings
1/4 cup crumbled blue cheese
For the Blue Cheese Vinaigrette
7 tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 ounces)
1/4 cup white wine vinegar
1 tablespoon water
1 teaspoon granulated sugar
1/2 teaspoon hot pepper sauce (like Tabasco)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon chopped fresh basil

Preparation

To prepare Blue Cheese Vinaigrette:
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 tablespoons minced garlic and saute until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. Vinaigrette can be prepared two days ahead. Cover and refrigerate.
For the steak:
Season steak with salt and pepper. Grill steak to desired doneness. Cook to an internal temperature of 145 degrees.
To assemble the salad:
Peel off outer leaves and place on bottom of large oval plate or platter. Slice romaine lengthwise and chop into 1 1/2-inch squares. Place over the top red onions slices then tomatoes.
Slice steak into 1/4 inch strips and place over salad. Top with crumbled blue cheese then vinaigrette dressing.