Steak Salad with Blue Cheese Dressing
Serve up the best of both worlds with healthy green produce alongside a sensible portion of hearty grilled steak. Top it all off with a classic blue cheese dressing and dinner is served!
|1||c||Stonyfield Organic Fat Free Plain Yogurt|
|3⁄4||c||crumbled blue cheese|
|1||tbsp||extra virgin olive oil|
|1||pkg||romaine hearts (trimmed, rinsed and dried)|
In a small bowl, stir together the yogurt, blue cheese, lemon juice, olive oil, mustard and 1/4 teaspoon each of the salt and black pepper; set aside.
Heat gas grill or grill pan to medium-high heat; sprinkle steaks with remaining 1/4 teaspoon salt and pepper.
Chop lettuce into 1-inch pieces and transfer to a large bowl.
Grill steak for about 2 to 3 minutes per side, or until meat registers 130°on an instant read thermometer for medium-rare. Remove steak to a cutting board and tent with foil; let rest 5 minutes.
Toss lettuce with reserved dressing and divide salad equally among four plates. Thinly slice steak against the grain, then divide steak evenly among plates. Serve immediately.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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