1 1/2 pounds rib eye steak
2 tsp. sea salt
2 tsp. black pepper
1 head romaine lettuce
2 cups couscous, cooked (substitute quinoa if desired)
1 can black beans
1/2 cup dry roasted pumpkin seeds (pepitas)
1/2 cup green onions, finely chopped
12 cherry tomatoes, halved
Gorgonzola cream (recipe to follow)
Wash and dry lettuce. Chop into bite size pieces.
Cook couscous according to package directions, about 10 minutes. Set aside. While couscous is cooking, heat BBQ to medium high. Sprinkle steak with salt and pepper and grill over medium high heat 5-10 minutes per side, depending on taste. While steak is cooking, heat black beans in a medium saucepan until just heated through.
Arrange lettuce on 4 large dinner plates, about 2 cups of lettuce per plate. Cover lettuce with 1/4 sliced steak, 1/4 cup cooked couscous, 1/4 cup black beans, 1/8 cup pumpkin seeds, 1/8 cup green onions and 8 cherry tomato halves. Drizzle each salad with 1/4 cup of gorgonzola cream.
5 oz. gorgonzola cheese, crumbled
3/4 cup half and half
1 tsp. black pepper
In a medium saucepan, heat cheese crumbles, half and half and black pepper over medium low heat until cheese begins to bubble. Stir periodically to blend sauce. Simmer over low heat for 10 minutes. Serve immediately.