steak salad

Black & Blue Salad

This is another one of those ‘simple but elegant’ meals I’ve grown so fond of, and it’s also a great option when the weather’s too warm to turn on the stove.  The star of this dish is the steak. I prefer rib eye but any cut of steak will do as long as you slice it super thin and are careful not to overcook it. You can buy prepared blue cheese dressing from the market but I like to make my own and it doesn’t add much time. In fact, you can throw it together while the steak is resting.

1 tablespoon canola oil
1 pound rib eye steak, at least 1/2 inch thick
kosher salt
ground black pepper
garlic powder
green leaf lettuce
1 cup grape tomatoes, quartered (about 8 tomatoes)
1 small (4 ounces) red onion, thinly sliced

4 ounces crumbled blue cheese, divided
1/2 cup plain yogurt
1 teaspoon lemon juice
1 tablespoon minced garlic

medium (10-inch) cast iron or heavy skillet
large plate
small (1 1/2-quart) mixing bowl
food processor, or blender
measuring cups and spoons
chef’s knife

1. Heat oil in skillet over medium-high heat for a few minutes until very hot but not smoking.
2. Season both sides of steak with salt, pepper, and garlic powder.
3. Place seasoned steak in skillet and let cook, undisturbed, until well seared — about 4 minutes per side. Set aside on platter and let it rest at least 5 minutes.
4. Set aside 1 tablespoon of crumbled blue cheese. Place remaining blue cheese, yogurt, garlic, and lemon juice in food processor. Pulse until smooth.
5. Combine lettuce, tomatoes, and sliced onions on large plate. Drizzle with prepared DRESSING.
6. Slice steak against the grain into thin strips and place on top of vegetables.
7. Sprinkle remaining crumbled blue cheese on top.

30 minutes

2 servings

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