Steakhouse Grilled-Beef

Steakhouse Grilled-Beef ~ Super Salads

This nutrient-rich main course salad features lean beef and a delicious dressing.

I have to say, this is a very good salad.

A flavorful steak, crisp vegetables and a creamy dressing make this hearty main-dish salad a summertime crowd favorite.

Red meat may get a bad rap, but lean beef (like tenderloin or the flank steak in this recipe) can be an excellent source of protein and snooze-stopping iron.

The grilled meat certainly satisfies the tummy, plus you're getting some necessary protein and nobody's going to be asking..."where's the beef"?

And...the dressing comes together in less than five minutes.

Total: 30 min

Makes: 4 Servings

You can substitute any thick-cut beef such as tenderloin for the flank steak.

Ingredients:

1/2 c. buttermilk, for the dressing

2 Tbs. canola oil

1/3 c. mayonnaise, for the dressing

7 oz. baby arugula

1 clove garlic, minced, for the dressing

1 Tbs. extra virgin olive oil

1 Tbs. lemon juice, for the dressing

1 tsp. lemon juice

3/4 c. crumbled blue cheese

Sea salt and fresh ground black pepper

1 lb. lean flank steak, trimmed

1 pt. grape tomatoes, halved

Preparation;

1. To make the dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, garlic, lemon juice and a pinch of sea salt.

Stir in the blue cheese.

Add more salt and ground pepper to taste.

Chill in the refrigerator for up to 12 hours.

2. Prepare the grill for medium-high heat.

Sprinkle the flank steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Place the steak on a rack coated with cooking spray (I like to brush the steaks before placing on the grill with olive oil).

3. Grill 5 to 6 minutes per side, or until desired doneness.

Transfer to a cutting board, tent with aluminum foil, and let rest 10 minutes before thinly slicing.

4. In a large bowl, toss the arugula with the olive oil, lemon juice and 1/4 teaspoon salt.

5. Divide the arugula among 4 salad plates.

Place 3 or 4 slices of grilled-beef on each plate and sprinkle the tomato halves over the top.

Drizzle with blue cheese dressing, serve and enjoy.

Nutritional Facts:

per serving

Calories 372

Fat 24.2 g.

Saturated Fat 6.6 g.

Sodium 503 mg.

Carbohydrates 9.8 g.

Total Sugars 5.3 g.

Dietary Fiber 2.6 g.

Protein 27.9 g.

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