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Endive Salad with Grilled Lostine NY Steak, Oregon Blue Cheese & Grapes

Serves: 4
  • 4 heads endive
  • 1 lb Lostine New York Strip Steak
  • 1 C oregon blue cheese, crumbled
  • 1 C seedless purple grapes, halved
  • 1/4 C balsamic vinegar
  • 1 Tbs honey
  • 3/4 C extra virgin olive oil
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp ground black pepper

Courtesey of Sunshine's All Naturals, Seattle, WA

Season room temperature steaks with half the salt and pepper and all the garlic powder. Brush with olive oil and grill to desired temp and let rest for 10 minutes in a warm but not hot place. Mix garlic, shallots, honey, salt and pepper with balsamic and let sit for 5 minutes. Slowly whisk in ½ cup of olive oil. Set aside. Slice endive in 1” thick slices discarding the core. Place 1 sliced head onto each plate. Scatter grapes and blue cheese evenly over endive. Drizzle with ½ the balsamic vinaigrette. Slice steaks 1/4” thick against the grain and lay on top of the salads. Serve immediately with extra vinaigrette on the side.

Perfect Pairing

Leonetti Cellar — 2009 Sangiovese - Walla Walla Valley

Winemaker Notes

Exceptional deep ruby color. Enticing nose of dried fruits, cranberries, vanilla, pencil shavings and graham cracker. On the palate it is smooth, long and balanced by fine tannin and lively acidity. Excellent purity of fruit. After 3 days open this one is singing!