½ cup soy sauce
2 tablespoons honey
2 tablespoons spicy mustard
½ cup orange juice
1 clove garlic
1 tablespoon black pepper
1 cup blue cheese crumbles
½ cup sour cream
½ cup mayo
½ cup buttermilk
2 tablespoons chives, finely chopped
1 tsp. black pepper
12-16 ounces of marinated sirloin or flank steak
4 cups greens of choice (spinach, iceberg or mixed greens)
1 ripe tomato, cut into wedges
1 cucumber, sliced
Mix marinade ingredients in bowl and whisk together. Put steak into plastic storage bag, add marinade and seal. Refrigerate overnight or at least 6 hours.
Mix all dressing ingredients and whisk together. Set aside.
Take steak out and pat dry. Cook to medium rare on grill or use cast iron skillet and cook on stove top. Let rest at least 5 minutes.
Toss greens with half of the dressing, and put on plate. Add tomatoes and cucumbers. Slice steak, and place it in salad. Serve with remaining dressing.
Morris, owner of Rhett’s Restaurant, Personal Chef & Catering, is an award-winning chef, specializing in Southern gourmet fare with fresh ingredients. He can be reached at 910-695-3663 or firstname.lastname@example.org.