Steak and Blue Cheese

Steak salad and blue cheese

Summer evenings can be hot and sultry, in front of a hot stove in a house with no air conditioning is no place I want to be. I would rather be out in the garden picking veggies or sitting in the yard under the oak trees. The best way I know how to get out of cooking in the evening like this is to eat barbecue or leftovers. But if I must cook I will make steak salad to rival any restaurant, with lots of greens, an earthy blue cheese, hard boiled egg, tomatoes, cucumbers straight from the garden and tender steak to top it off. Steak can be cooked fresh that night or leftover from the night before. Just slice it thin on the bias. I prefer a Blue cheese that comes from a little creamery just north of us in the Rogue Valley. It is creamy and detectable award winning cheese. Drizzle the top with a good balsamic vinegar and dinner is ready to be enjoyed under the oak trees with a glass of Iced Tea.