Balsamic Steak Salad with Roasted Garlic Blue Vinaigrette

For the dressing:
Preheat oven to 425 F.

Wrap the garlic in aluminum foil and roast at 425 F for 30 minutes until soft and tender. Remove from oven. Let it cool, then cut the bulb in half crosswise. Squeeze the cloves into a blender or small food processor. Discard the skin. Add the cheese, olive oil, water and lemon juice with a pinch of salt and pepper. Puree to form a dressing, and taste it. Add more salt and pepper if you’d like, or add extra water to thin the dressing if needed.

For the steak:
Drizzle steak with the olive oil, balsamic and Worcestershire. Let it marinate for 30 minutes or up to 2 hours.

Heat your grill or a grill pan to medium-high heat. Put steak onto grill and cook to desired done-ness. Depending on thickness of the steak, for medium-rare it should take between 3 and 5 minutes per side. Remove from heat and let it rest for 10 minutes. Thinly slice the steak against the grain and serve over top of the salad greens. Drizzle with the dressing. Enjoy!