Serving Size ½ of recipe
Total Fat 28 g
Saturated Fat 8.5 g
Sodium 685 mg
Total Carbohydrate 8 g
Dietary Fiber 3 g
Protein 39 g
Ingredients and Preparation
Dijon mustard 1 teaspoon
White wine vinegar 1 tablespoon
Olive oil 2 tablespoons
Crumbled bleu cheese 2 + 2 tablespoons
Salt 1/8 + 1/8 teaspoon
Freshly ground pepper to taste
Top loin (strip) steak, visible fat removed ½ pound
Romaine lettuce, coarsely chopped 3 cups
Small tomatoes, seeded and chopped 2
Small red onion, chopped ½
- Prepare vinaigrette by whisking together mustard, vinegar, oil, 2 tablespoons bleu cheese, 1/8 teaspoon salt, and pepper. Set aside.
- Prepare outdoor grill (or a grill pan may be used indoors) over medium-high heat.
- Season steak with salt and pepper, and grill 4-6 minutes per side, depending on thickness of steak and desired degree of doneness. Let cool then slice into ½-inch strips.
- Toss together lettuce, tomatoes, and red onion. Arrange steak slices on top of salad, drizzle with vinaigrette, and sprinkle with 2 tablespoons bleu cheese.