Black-and-Blue Steak Salad

Spice up a simple side salad by adding meat and call it dinner! The combinations of this salad are delicious, from the blackened meat to the creaminess of the dressing. And you can use the left over flank steak for sandwiches the next day!   5405678269_c90975eb9f

Peppered Flank Steak: 1 lb flank steak, about 1-inch thick 1 tsp salt 2 tbsp cracked peppercorns

Salad Mix: (or store bought spring mix) 1 small head radicchio 2 Belgian endives 2 cups escarole or frisee 4 cups baby arugula 4 cups Bibb or Boston lettuce  

Toppings: Buttermilk Blue Cheese Dressing  1 1/4 cup Glazed Walnuts 1/2 cup crumbled blue cheese 1/2 sliced green apple 1/4 sliced red onion    

Directions: Preheat the broiler (or grill). Pat the flank steak dry using paper towel. Sprinkle both sides with salt, then press in the cracked peppercorns to make a crust. Transfer to a broiler pan and place under the preheated broiler to cook for 4-5 minutes per side, until cooked to medium-rare or a meat thermometer registers an internal temperature of 165F. Tent with aluminium foil and set aside to rest for 5 minutes. Meanwhile, prepare the salad greens. Tear radicchio leaves into bite sized pieces, discarding the core. Strip the endive leaves off the core, and chop into inch-long pieces; discard core. Combine radicchio, endive and the remaining greens in a large bowl. (add pre-mixed greens to bowl) To assemble, toss salad greens with blue cheese dressing until evenly coated. Divide the greens across six small salad plates (or four large dinner plates). Top each salad with a scattering of glazed walnuts and crumbled blue cheese. Add in the sliced green apple and red onion. Cut flank steak into thin slices across the grain. Arrange a few slices onto the top of each salad. Serve immediately. Courtesy of

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