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Steakhouse Grilled-BeefSteakhouse Grilled-Beef ~ Super Salads
Steakhouse Grilled-Beef on Arugula with Blue Cheese 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 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
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
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 salt.
Stir in the blue cheese.
Add more salt and 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.
3. Grill 5 to 6 minutes per side, or until desired doneness.
Transfer to a cutting board 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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