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Ingredients

• 4 small strip steaks (8-10 ounces)
• Salt and pepper
• Extra virgin olive oil (EVOO), for drizzling, plus about 1/2 cup
• 1/2 cup flat leaf parsley, finely chopped or 1/4-1/3 cup cilantro leaves, finely chopped
• 2 lemons or 3 limes, divided
• 1 large shallot, peeled
• 1 clove garlic, grated, or minced and pasted
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon tomato paste
• 1 tablespoon warm water
• 2 tablespoons red wine vinegar
• 1 heart romaine lettuce, shredded
• 1/2 head iceberg lettuce, shredded
• 1 small bundle watercress leaves, trimmed
• 1/2 cup blue cheese crumbles
• 1 pint cherry tomatoes, halved
• 2 baby Vidalia onions or 1 small bunch scallions, thinly sliced on an angle
• 4 hard boiled eggs, sliced or chopped
• 2 ripe Haas avocados, peeled, seeded and diced or sliced

Description

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Rachael Ray