The weather turned warm for a split second yesterday and we decided to make something light and summery and grilled.
|Steak Salad from Clean Eating Magazine|
I found some amazing grape tomatoes in the store this week. Aren't they beautiful! It just made me think of summer.
|These are not touched up. |
They were really that red! And Sweet too!
This recipe was fast, easy and makes 4 generous servings so by the time dinner was made I had lunch packed! Cannot beat that.
Remember that I am a teacher so having a lunch packed is an obsession for me. It is critical cafeteria avoidance!
Although it is a salad, it has steak and blue cheese so it feels more like a hearty meal. This one was definitely a do-over for us.
with Medjool Dates and Blue Cheese
Clean Eating March 2013
- 3 Tbsp fresh lemon juice, divided
- 1 tsp chile powder
- 1 tsp ground cumin
- 1/4 tsp each sea salt and fresh ground black pepper
- 8 oz flank steak (I used more - where do you find an 8 oz flank steak???)
- Cooking Spray
- 1 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- 8 lightly packed cups baby arugula
- 8 lightly packed cups baby spinach
- 1/4 sweet onion (such as Vidalia), thinly sliced
- 1 cup grape tomatoes
- 3-4 pitted and chopped dates
- 2 oz blue cheese, crumbled
1. In a large bowl, whisk together 2 tbsp lemon juice, chile powder, cumin, salt and pepper. Add steak and rub seasoning into meat. Mist both sides of steak with cooking spray. Set aside.
2. Prepare dressing: In a small bowl, whisk together remaining 1 tbsp lemon juice, oil, vinegar, Dijon and honey. Set aside.
3. Grill the steak until desired doneness (145 degrees is the USDA recommendation) Transfer to a cutting board, cover loosely with foil and let stand at least 3 minutes. (Clean Eating has you sear it in a skillet, but isn't food so much better on the grill - and - no dirty pan to clean!)
4. In a large bowl, toss arugula and spinach with dressing. Divide greens, onion, tomatoes and dates between serving plates. Thinly slice steak into 1/4 inch strips against the grain. Divide steak and blue cheese evenly over each salad.