8cupslettuceromaine or artisan blend, coarsely chopped
1cupcornsautéed or grilled
½red onionthinly sliced
4ouncesblue cheesecrumbled (1 cup)
For the Dressing:
1/4cupred wine vinegar
1/3cupextra virgin olive oil
1tablespoonsfresh lemon juice
In a small bowl, mix together the thyme, chives, black pepper, salt and garlic. Spread it on to each side of the steak, pressing evenly onto both sides.
Preheat grill to medium heat and place steaks onto grill. Turning occasionally, grill steaks for 7 to 10 minutes for medium-rare, 9 to 12 minutes for medium, or 12 to 15 minutes for medium- well. Check internal temperature with meat thermometer to determine doneness.
Transfer the steak to a cutting board, allow to rest 5 minutes and carve into slices.
Arrange lettuce onto platter. Top with steak slices, tomatoes, eggs, corn, avocado, onion, and blue cheese. Sprinkle with sea salt, black pepper and chives.
Whisk together dressing ingredients and drizzle over salad.