PANERA BREAD

Bistro Steak Salad

GRILL THE STEAK OF YOUR CHOIC E— SIRLOIN OR A NEW YORK STRIP WOULD BE A

WINNER.

1 (10-ounce) beef steak

1 teaspoon kosher salt

1 / 2 teaspoon pepper 2 cups baby mixed greens

2 cups romaine, torn into bite-sized pieces 1 / 4 cup balsamic vinaigrette 1 / 4 cup chopped walnuts 2 tablespoons crumbled Gorgonzola cheese 1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

2. Season both sides of the steak with the salt and pepper. Grill 4 to 5 minutes per side, turning once, or until cooked to your preferred doneness. Let the steak rest

10 minutes, then slice against the grain into thin strips.

3. Combine the baby mixed greens with the romaine and toss with the balsamic dressing. Portion the greens onto chilled plates, then arrange the strips of steak around each mound of greens.

4. Sprinkle the walnuts and the Gorgonzola into the salad. Serve with extra dressing on the side.

Serves 2