Steak and Gorgonzola Salad

This is perfect for the night after your weekend steak dinner.  The filet I grilled on Friday night was from Chris’ Specialty Meats and it was perfectly seasoned and cooked medium rare.  Even after my leftovers were refrigerated overnight, the meat was gorgeous and tender.  Slice it when you take it out of the frig while it is still firm and then let it come to room temperature.  For the Gorgonzola dressing, put some mayonnaise in a Pyrex measuring cup and then mix in some minced onions.  Add the crumbled cheese and some white pepper and a squeeze of lemon juice.  Proportions depend on your taste but if you need some guidance see my recipe for blue cheese dressing that goes with the Canned Asparagus recipe on this site.  I like a mild Gorgonzola but you might like a more pungent blue veined cheese.  Do what you like!