Spring Time Filet Over Salad

Let steaks reach room temperature.

While they are resting at room temperature, prepare your salad topping.

In a bowl combine tomato, chives, basil and a 2 tablespoons of Gorgonzola. Set aside

In another small bowl combine grape seed oil, balsamic vinegar and syrup and whisk together.

By now your steaks should be at room temperature.

Pat each steak dry with a paper towel. Drizzle with olive oil to coat both sides and sprinkle sea salt lightly on both sides.

Heat a heavy fry pan to medium/high heat. Add a little butter and olive oil to the pan and allow to heat up.

Cook steaks for 3-5 minutes and flip; repeat on the other side for another 3-5 minutes for medium done; cover and cook for an additional 2 minutes for medium well.

Remove steaks, sprinkle a little gorgonzola cheese on top and let rest for a few minutes wrapped in foil.

While the steak is resting toss your romaine with the oil and vinegar/mixture and the tomato/Gorgonzola mixture. Plate salad, top with steak and enjoy!