Flank Steak Salad with Blue Cheese
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
COURSE: Main
The blue cheese and steak combination offers a steakhouse experience all in one salad. The delicious dressing stands up well to the richness of the meat, and the greens and walnuts give you a nice crunch. This is an easy weeknight meal that offers a variety of textures of tastes that you’ll enjoy.
Ingredients
- 2 lb. Flank Steak
- ¼ cup Citarella Olive Oil, divided
- 1 Tbsp Dijon mustard
- 3 Tbsp Red wine vinegar
- 1 shallot, minced
- 1 Tbsp honey
- 2 heads endive, leaves separated
- 4 cups arugula
- 1 cup walnuts, toasted and chopped
- 1 cup blue cheese
- Salt and pepper, to taste
Instructions
- Season flank steak generously with salt and pepper. Drizzle 2 tablespoons of olive oil on all sides of steak.
- In a large skillet over medium-high heat cook steak for 6-8 minutes per side until you’ve reached your desired doneness.
- Remove the steak and allow it to rest for 10 minutes before slicing.
- Meanwhile, in a small jar, mix remaining olive oil, vinegar, mustard, shallots, honey, salt, and pepper. Shake until dressing is emulsified.
- In a large bowl mix endive, arugula, walnuts, and blue cheese with dressing until just combined.
- Top salad with sliced flank steak.
