beef and bleu cheese salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 oz flank steak3 T BALSAMIC VINEGAR2 T OLIVE OIL2 TSP GARLIC MINCEDKOSHER SALT AND BLACK PEPPER2 TSP THYME DRIEDRED ONION SLICED INTO 4 1/4 INCH RINGS1/4 CUP BLEU CHEESE CRUMBLED12 GRAPE TOMATOES SLICED IN 1/2
COMBINE SALT PEPPER GARLIC VINEGAR AND WHISK IN OIL MEASURE 1 TBLSP OUT SET ASIDE
TAKE FLANK STEAK CUT INTO 4 PIECES AND BRUSH WITH THE 1 T OF VINEGARETTE YOU SET ASIDE BOTH SIDES SPRINKLE WITH THE THYME AND PAN COOK WITH NO ADDED OIL MAY USE COOKING SPRAY
BRUSH EACH ONION WITH A LITTLE RESERVED VINEAGRETTE PLACE ONIONS IN PAN SPRAYED WITH COOKING SPRAY AND CARMELIZE EACH SIDE
DIVIDE LETTUCE ON 4 PLATES TOP WITH STEAK SLICED THIN STRIPS PLACE ON TOP DIVIDE GRILLED ONION AMONG THE 4 PLATES DIVIDE THE BLEU CHEESE AMONG THE 4 PLATES DIVIDE THE TOMATOES AMONG THE 4 PLATES AND DRIZZLE WITH THE REMAINING VINEGARETTE
Number of Servings: 4
Recipe submitted by SparkPeople user MSSBETTYBOOP06.
TAKE FLANK STEAK CUT INTO 4 PIECES AND BRUSH WITH THE 1 T OF VINEGARETTE YOU SET ASIDE BOTH SIDES SPRINKLE WITH THE THYME AND PAN COOK WITH NO ADDED OIL MAY USE COOKING SPRAY
BRUSH EACH ONION WITH A LITTLE RESERVED VINEAGRETTE PLACE ONIONS IN PAN SPRAYED WITH COOKING SPRAY AND CARMELIZE EACH SIDE
DIVIDE LETTUCE ON 4 PLATES TOP WITH STEAK SLICED THIN STRIPS PLACE ON TOP DIVIDE GRILLED ONION AMONG THE 4 PLATES DIVIDE THE BLEU CHEESE AMONG THE 4 PLATES DIVIDE THE TOMATOES AMONG THE 4 PLATES AND DRIZZLE WITH THE REMAINING VINEGARETTE
Number of Servings: 4
Recipe submitted by SparkPeople user MSSBETTYBOOP06.
Nutritional Info Amount Per Serving
- Calories: 248.3
- Total Fat: 14.6 g
- Cholesterol: 46.3 mg
- Sodium: 192.9 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 2.3 g
- Protein: 20.7 g
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