Roast the Tomatoes:

1. Toss cherry tomatoes with a little olive oil, salt, and pepper.
2. Roast at 400°F for 15–20 minutes until blistered and slightly caramelized.
3. Let cool.

Grill the Steak:

1. Season steak with salt and pepper.
2. Grill to desired doneness, let rest, then slice or dice into bite-sized pieces.

Assemble the Salad:

1. In a large serving bowl or platter, layer chopped romaine as the base.
2. Arrange diced eggs, steak, roasted tomatoes, chopped bacon, blue cheese, and sliced strawberries across the top in neat sections or gently tossed for a rustic presentation.

• 1 lb grilled steak (sirloin, flank, or ribeye), sliced or diced

• 6 hard-boiled eggs, peeled and diced

• 1 pint cherry tomatoes, roasted

• 6 slices applewood smoked bacon, cooked and chopped

• ½ cup crumbled blue cheese

• 1 cup fresh strawberries, sliced

• 2 heads romaine lettuce, chopped

• Olive oil, salt, and pepper (for roasting)

• 1 Cup Good Foods Aji Verde Sauce