This gastropub favorite usually features a heaping portion of steak, butter-yellow croutons, and a blanket of creamy dressing. Our more balanced version includes avocado and a vinaigrette that complements the vegetables instead of disguising them.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Arrange bread on a rimmed baking sheet; coat with cooking spray. Broil 2 minutes or until toasted, stirring once after 1 minute.

  • Heat a grill pan over medium-high. Combine salt, pepper, paprika, and garlic powder in a small bowl. Rub spice mixture evenly over steak. Add steak to pan; grill 5 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.

  • Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk. Add toasted bread cubes, steak, arugula, and onion; toss to coat. Divide salad among 4 plates. Top evenly with avocado and blue cheese.

Nutrition Facts

389 calories; fat 23.9g; saturated fat 5.4g; mono fat 14g; poly fat 1.8g; protein 23g; carbohydrates 19g; fiber 2g; cholesterol 59mg; iron 3mg; sodium 569mg; calcium 100mg; sugars 3g; added sugar 1g.