Nutrition Facts

Serving Size½ of recipe
Total Fat28 g
Saturated Fat8.5 g
Sodium685 mg
Total Carbohydrate8 g
Dietary Fiber3 g
Protein39 g

Servings and Times


Ingredients and Preparation

Dijon mustard1 teaspoon
White wine vinegar1 tablespoon
Olive oil2 tablespoons
Crumbled bleu cheese2 + 2 tablespoons
Salt1/8 + 1/8 teaspoon
Freshly ground pepper to taste
Top loin (strip) steak, visible fat removed½ pound
Romaine lettuce, coarsely chopped3 cups
Small tomatoes, seeded and chopped2
Small red onion, chopped½
  1. Directions
  2. Prepare vinaigrette by whisking together mustard, vinegar, oil, 2 tablespoons bleu cheese, 1/8 teaspoon salt, and pepper. Set aside.
  3. Prepare outdoor grill (or a grill pan may be used indoors) over medium-high heat.
  4. Season steak with salt and pepper, and grill 4-6 minutes per side, depending on thickness of steak and desired degree of doneness. Let cool then slice into ½-inch strips.
  5. Toss together lettuce, tomatoes, and red onion. Arrange steak slices on top of salad, drizzle with vinaigrette, and sprinkle with 2 tablespoons bleu cheese.