375 g (2 1/4 kilogram) Washed, dried, chopped romaine lettuce
250 ml (1 1/2 liters) Large crumble blue cheese
250 ml (1 1/2 liters) Raspberries
125 ml (750 milliliters) Smoky Paprika Dressing (recipe above)
Procedure
Smoky Paprika Dressing: For the Smoky Paprika Dressing: Combine first 7 ingredients and pulse in blender until incorporated. With the blender running, drizzle in oil slowly for a stable emulsion. Set aside in the fridge.
Sirloin Salad Preparation: Combine and mix salt and spices together. Season and oil the beef and grill over a medium flame for 5-7 minutes on each side or until desired temperature is reached. Toss romaine cheese raspberries and dressing.Plating Instructions:Plate greens with 125 g of sliced steak fanned out on top of each salad.