Beef – it’s what’s for dinner … or lunch! Who doesn’t enjoy a nice juicy piece of steak every once in a while? This light steak salad recipe features tender trimmed flank steak over a bed of ripe grape tomatoes, which stand up to the summer heat better than traditional leafy greens. Although we love tomatoes, you can make this salad your own by incorporating bell peppers, avocado, cilantro, cucumber, or fruit! We also threw in some crumbled blue cheese, because steak and blue cheese are just meant to be together.
20 Minute Meals:
Seared Steak with Tomato and Blue Cheese Salad
Recipe adapted from Cooking Light
1 (16 oz.) flank steak, trimmed
4 tsp. olive oil, divided
¾ tsp. coarse salt, divided
½ tsp. ground black pepper, divided
1½ tsp. white wine vinegar
¼ cup red onion, finely chopped
1 pint grape tomatoes, quartered
¼ cup crumbled blue cheese
- Heat a large skillet over medium-high heat until hot and almost smoking. Brush steak with 1 tsp. olive oil; sprinkle evenly with ½ tsp. salt and ¼ tsp. pepper. Add steak to pan; cook 2 minutes on each side or until desired doneness. Place steak on a cutting board; let rest 5 minutes. Cut across the grain into thin slices.
- Whisk together remaining olive oil, salt, pepper and vinegar in a medium bowl. Add onion and tomatoes to bowl; toss to combine.
- Divide steak and tomato mixture evenly among four serving plates. Sprinkle salads evenly with blue cheese.
Yield: 4 Servings *Per Serving: Calories 280, Total Fat 17g (Saturated 6g, Trans 0g), Cholesterol 85mg, Sodium 520mg, Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 2g), Protein 27g, Vitamin A 15%, Vitamin C 20%, Calcium 8%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Brittany Nikolich is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the State of Wisconsin.