Steak and blue cheese salad

By Sara Lynn Cauchon
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A lot of people stay away from salads because they don’t feel full after eating them, which is why the solution is to load it up with protein and healthy fats such as chicken, fish and even steak.

Be sure to check out Sara Lynn's meal planning site here.

TOTAL TIME

Ingredients

  • 8 oz striploin steak
  • 2 tablespoons oil, divided
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 2 tablespoons chopped fresh basil
  • 4 cups arugula
  • 1/2 cup crumbled blue cheese
  • Salt and pepper to taste

Directions

  1. Season the steak liberally with salt and pepper.
  2. In a cast iron skillet, heat oil over medium-high heat. Place the steak in the pan and sear it until a golden crust forms on each side and it’s cooked to your liking. 
  3. Remove the steak from the skillet and allow it to rest for 5 minutes before slicing it thinly.
  4. In the same skillet, heat the remaining oil over medium-high heat. Add shallots and cook for 2 to 3 minutes, or until they soften. 
  5. Add garlic and tomatoes and cook for another minute. Add vinegar, honey and salt and pepper to taste and cook for another 2 to 3 minutes or until tomatoes soften.
  6. Remove from heat and stir in basil.
  7. Arrange arugula on serving dish of choice. Top with steak strips, vinaigrette and crumbled blue cheese. Enjoy immediately.
NUTRITIONAL GUIDELINES (PER SERVING)
Calories 431

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