I love a good juicy steak, and I really love stinky cheese. However, I’m trying to lose weight these days (again), so I try to get the flavors I love without all the calories. This is a fun, date night meal that won’t break the calorie bank. I’ve added extra veggies like bell peppers and mushrooms into this salad, too. The vinaigrette dressing is made with only one tablespoon of heart-healthy extra virgin olive oil, so it’s definitely a recipe you can LOVE for a dine-in Friday.
Steak and Bleu Cheese Salad
2 tsp chili powder
3/4 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt, divided
1/4 tsp black pepper, divided
1 lb lean sirloin steak, trimmed
2 Tbsp white wine vinegar
2 tsp Dijon mustard
1 Tbsp extra virgin olive oil
6 cups torn Bibb lettuce
3/4 cup thinly sliced peeled cucumber
1 cup red bell pepper strips
1/2 cup thinly sliced shallots
1/2 cup crumbled bleu cheese (about 2 oz)
Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper; rub evenly over both sides of steak.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes. Turn steak over; cook 4 minutes or until desired internal temperature. Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.
Combine vinegar, mustard, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Combine lettuce, cucumber, bell pepper and shallots in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Top salad with steak and cheese.
Nutritional Information: Calories Per Serving: 269, Fat: 12.4 g (4.9 g Saturated Fat), Monounsaturated Fat: 5.4 g, Polyunsaturated Fat: 0.8 g, Protein: 29.5 g, Carbohydrates: 9.4 g, Fiber: 2.6 g, Cholesterol: 57 mg, Iron: 2.8 mg, Sodium: 671 mg, Calcium: 141 mg.
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