New York Grilled Strip Steak Salad with Goat Cheese, Grilled Fennel and Arugula
6 (8oz) NY Strip Steaks
1 Large shallot minced (1/4 cup)
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Kosher salt to taste
Freshly ground black pepper
10 cups loosely packed arugula
1 medium fennel bulb trimmed, halved lengthwise, cored, very thinly sliced
1 (4oz) container Alouette® Crumbled Goat Cheese
Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.
Let stand 15 minutes to blend flavors.
Grill Steaks to temperature.
Combine Arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add Crumbled Goat Cheese; toss gently and serve over made to order steaks.
You can also sprinkle a little of the Alouette Crumbled Goat Cheese onto the "Strip Steaks" during the last 2 to 3 minutes of cooking for a different presentation.