Wednesday, March 20, 2013

Steak Salad with Dates and Blue Cheese

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.

Steak Salad 
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.

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