Steak Salad with a Blue Cheese Vinaigrette

Steak Salad with a Blue Cheese Vinaigrette:

Vinaigrette:
3 tablespoons olive oil
3 tablespoons blue cheese
1 tablespoons white wine vinegar
2 tsp Dijon mustard
1 tsp minced garlic
1 tsp sea salt
1 tsp pepper
Blend together in a small food processor or blender.

Salad:
4 cups arugula
1 cup halved cherry tomatoes
1 cup seeded, cubed cucumber
1/4 cup thinly sliced red onion
1/4 cup pitted & quartered kalamata olives
crumbled blue cheese
homemade croutons
grilled 8 oz boneless steak strips (angus beef eye round or filiet mignon)

Season steak with pepper and grill, covered, on medium-high heat to desired doneness about 5-7 minutes per side for medium-well. Let rest 5 minutes before slicing into steak. Slice the steak about 1/2 inch thick at an angle.

Toss arugula, tomatoes, cucumber, onion, olives, and homemade croutons in a large bowl. Serve steak over the bed of arugula, then pour the vinaigrette over the steak and salad. Garnished with crumbled blue cheese.