MM's Grilled Romaine Steak Salad with Cilantro Lime Dressing

This is what I am making for lunch today:
(feeds ME - wha wha wha - with leftover dressing)

Salad:
1/2 head of romaine lettuce
EVOO
Thinly cut steak (pick out a good quality one - not too much marbeling for me, please)
Montreal Low Sodium Steak Seasoning
Radishes, thinly sliced
Red onion, thinly sliced into rings
Sugar snap peas
Persian or baby cucumber, peeled and sliced
Crumbled blue cheese

Dressing:
1 jalapeno pepper, seeded and coarsely chopped (wear gloves!!!)
1 clove of garlic
3/4 t. minced fresh ginger root
1/3 cup freshly squeezed lime juice
1/3 cup honey
2 t/ balsamic vinegar
1/2 t. Kosher salt, to taste
Freshly ground pepper
1/4 packed cilantro leaves
1/2 cup EVOO

Bring steak to room temp, and season both sides liberally with Montreal. To grill romaine: Brush  grill with oil, and also the lettuce. Cook, turning frequently til there is a light char on all sides. Grill steak - just a couple of mins. per side for medium rare. Let rest before slicing. Meanwhile, make the dressing: Place the jalapeno, garlic clove, and ginger in a food processor blend; pulse until jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, S&P. Add cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with more S&P before serving. To plate the salad: lay grilled romaine in the middle of the dish. Top with steak slices and place onion rings and crumbled blue cheese on the steak. Surround it all with a single layer of radishes, snap peas, and cucumber slices (alternate around the plate). Drizzle with dressing, grind on some pepper, and prepare to be amazed at how GOOD this is!!!!!!

"Peace is what we are striving for."

Love,

MM

Editor's note on the dressing: I hand cut/minced all the above that needed it. Put it in a pretty mason jar, and shook the Heck out of it!! Worked well, and no clean up of the food processor or blender. SCORE!!

Editor's note #2: I also minced a bit of lemon grass to add to the dressing. Wild!!