Steak Salad

Servings 4 Serves


  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon red wine vinegar
  • 1 medium red onion diced, divided
  • 1/2 teaspoon Dijon mustard
  • 1/2 tablespoons olive oil
  • 1/2 tablespoons olive oil
  • 8 ounces mixed salad greens
  • 12 grape tomatoes halved
  • 1 ounce blue cheese crumbled
  • 3/4 pound flank steak trimmed


  • Prepare vinaigrette: In a small bowl, whisk together salt, pepper, vinegar, half of the onion and the mustard until well combined.
  • Drizzle in the olive oil while still whisking. Taste and season with additional salt and pepper if desired; set aside. Heat a large non-stick skillet over medium-high heat until very hot. Pat steak dry with paper towels and season generously with salt and pepper; add to the skillet and brown for 2 to 4 minutes. Turn steak and cook for an additional 4 minutes or until desired level of doneness is achieved; transfer to a cutting board and allow steak to rest for 10 minutes.
  • Meanwhile, prepare salad: In a large bowl, combine salad greens, remaining onion, the tomatoes and half of the cheese. Add a little of the vinaigrette mixture and toss; add more and toss again until salad greens are well coated.
  • Arrange salad on dinner plates. Thinly slice steak against the grain (diagonally); serve over salads and garnish with remaining blue cheese.


LC SERVING SUGGESTION: Serve sliced English cucumber on the side.
SERVING SUGGESTION: Add crusty rolls and butter.
KOSHER: Make sure beef is certified kosher and use soy cheese, or skip.
GLUTEN FREE: Make sure vinegar and mustard are gluten free.
NUTRITION: Per Serving: 208 Calories; 10g Fat; 21g Protein; 8g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Points: 5
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