This is like a steak dinner with onion rings, steak fries, and salad with blue cheese dressing, all chopped up in a bowl together. If you skipped lunch, this is your payoff.

　　

Ingredients

4 servings

　　1 1/3 pounds very thin cut beef shell steak (1/2 inch thick)

　　1/3 cup EVOO (extra-virgin olive oil), plus some for coating the meat

　　Grill seasoning, such as McCormick’s Montreal Steak Seasoning

　　1 tablespoon Worcestershire sauce (eyeball it)

　　2 teaspoons Dijon mustard

　　3 tablespoons red wine vinegar (eyeball it)

　　1/3 pound blue cheese

　　Salt and black pepper

　　4 cups chopped romaine, 2 hearts

　　2 cups chopped arugula or watercress, 1 large bunch

　　1/2 cup canned fried potato sticks, a couple of handfuls

　　1/2 cup canned fried onions

　　

Step 1

Preheat a large griddle or grill pan over high heat. Coat the meat with EVOO, then season on both sides with grill seasoning. Cook the meat for 3 minutes on each side, then let it rest for 10 minutes to cool a bit.

　　

Step 2

While the meat cooks, assemble the dressing: In a medium bowl, whisk together the Worcestershire, mustard, and red wine vinegar. Stream in about 1/3 cup EVOO while whisking constantly. Crumble the blue cheese into the bowl and stir it into the dressing. Season the dressing with salt and pepper.

　　

Step 3

Chop the rested steak into bite-size pieces. Place the chopped greens in a salad bowl and toss with the chopped steak, potato sticks, fried onions, and blue cheese dressing. Yum-o!

　　Rachael Ray Express Lane Meals