2 steaks, 8 oz each
1 shallot, sliced
2 cloves garlic
2 tablespoon blue cheese crumbles
1/3 cup olive oil
1/3 lemon juice
8 cherry tomatoes, quartered
1/2 head ice berg lettuce, chopped
4 mushrooms, Sliced
salt and pepper
Season steaks with salt, pepper and drizzle olive oil on both sides. Set aside to rest for 30 minutes.
Smash garlic with a pinch of salt in a mortar and pestle. Scoop out garlic and place in a cup with the olive oil and lemon juice and set aside.
Heat 1 tablespoon olive oil in a pan over medium high heat and cook shallots until they are crispy. Transfer onto a plate and set aside.
In the same pan over medium heat, cook the steaks about 5 minutes on each side.
While steaks are cooking, distribute the salad ingredients into 2 bowls with the lemon, garlic, and olive oil dressing.
When steaks are done remove from pan and place onto a cutting board to rest for a few minutes. Cut up the steaks into strips and place on top of the salad.
Garnish with blue cheese and shallots.