My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It’s irresistible! —Marla Clark, Albuquerque, New Mexico
Provided by: SmallRecipe.com
Categories: Dessert
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings.
Ingredients:
| 1/4 cup balsamic vinegar |
| 1/4 cup olive oil |
| 2 teaspoons lemon juice |
| 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
| 1/4 teaspoon salt |
| 1/8 teaspoon coarsely ground pepper |
| 1 beef flat iron steak or top sirloin steak (3/4 pound) |
| 1 package (9 ounces) ready-to-serve salad greens |
| 8 cherry tomatoes, halved |
| 4 radishes, sliced |
| 1/2 medium ripe avocado, peeled and thinly sliced |
| 1/4 cup dried cranberries |
| Crumbled blue cheese and additional pepper, optional |
Steps:
- For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.
Nutrition Facts:
Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges 3 fat