If you don't love blue cheese, try crumbled feta or grated Parmesan instead. If not treated right, flank steak can be a little tough, so cut it thinly and against the grain.
1 (1-lb.) flank steak, trimmed
1/4 cup olive oil, divided
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
2 medium yellow squash, halved lengthwise
2 (1/2-in.-thick) slices red onion
1 red bell pepper, quartered
1 1/2 tablespoons white wine vinegar
1/8 teaspoon sugar
1 ounce blue cheese, crumbled (about 1/4 cup)
1/2 cup halved grape tomatoes
Est. added sugars 0g
How to Make It
Heat a grill pan over medium-high.
Coat steak with 1 tablespoon oil; sprinkle with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add steak to pan; cook 4 minutes on each side. Place steak on a cutting board.
Place squash, onion, and bell pepper in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Arrange vegetables on grill pan; cook 4 minutes. Turn and cook 2 minutes. Chop into bite-size pieces.
Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, sugar, and cheese. Divide vegetables and tomatoes among 4 plates. Cut steak into thin slices; top with vegetables and vinaigrette.