Wednesday, August 17, 2011

I love salads. I think not only they are great for the warmer months but all year round. Great for digestion and for the taste buds. I found this dinner salad that is a good fit for meat lovers as well. I of course changed the recipe around a bit. Didn't add the cherries but instead grape tomatoes and used a dressing made of olive oil and red wine vinegar. The Blue Cheese I found was Gargonzola. It was a perfect blue cheese for this salad. For more salad ideas visit Family Circle.

Steak Salad with Mixed Baby Greens
Adapted from Family Circle

1 1/2 pounds flank steak
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne
2 teaspoons olive oil
1 1/2 5 ounce packages baby arugula
1/2 pound bing cherries, pitted
1/2 cup crumbled blue cheese
1/2 cup bottled low-fat blue cheese dressing (such as Bolthouse)
1. Heat grill or broiler. Spread flank steak on a cutting board. In a small bowl, combine Italian seasoning, garlic powder and salt, pepper and cayenne. Coat steak with olive oil and then rub spice mixture into steak. Grill or broil for 6 minutes per side, turning once, for a total of 12 minutes. Transfer to a clean board and let rest 5 minutes.
2. Meanwhile, in a large bowl, combine baby arugula, bing cherries, and crumbled blue cheese. Toss gently with blue cheese dressing. Slice steak against the grain (starting on a small side), into thin slices. Toss with salad mixture. Serve immediately.

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