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Rating: 3.5 stars
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  • 1 star values: 0

For a finishing touch of color and light, herby flavor, garnish the dish with chopped fresh flat-leaf parsley.

Laraine Perri
Recipe by Cooking Light May 2015

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Credit: Jason Varney; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: about 3 ounces steak, 1/2 cup tomato salad, and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large cast-iron skillet over medium-high heat until hot and almost smoking. Brush steak with 1 teaspoon olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let rest 5 minutes. Cut across the grain into thin slices.

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  • Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and vinegar in a medium bowl, stirring with a whisk. Add onion and tomatoes to bowl; toss to combine.

  • Divide steak and tomato mixture evenly among 4 serving plates. Sprinkle salads evenly with blue cheese.

Nutrition Facts

258 calories; fat 14.7g; saturated fat 5.1g; mono fat 7.1g; poly fat 0.9g; protein 27g; carbohydrates 4g; fiber 1g; cholesterol 78mg; iron 2mg; sodium 514mg; calcium 67mg.
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