|Dijon mustard||1 teaspoon|
|White wine vinegar||1 tablespoon|
|Olive oil||2 tablespoons|
|Crumbled bleu cheese||2 + 2 tablespoons|
|Salt||1/8 + 1/8 teaspoon|
|Freshly ground pepper to taste|
|Top loin (strip) steak, visible fat removed||½ pound|
|Romaine lettuce, coarsely chopped||3 cups|
|Small tomatoes, seeded and chopped||2|
|Small red onion, chopped||½|
- Prepare vinaigrette by whisking together mustard, vinegar, oil, 2 tablespoons bleu cheese, 1/8 teaspoon salt, and pepper. Set aside.
- Prepare outdoor grill (or a grill pan may be used indoors) over medium-high heat.
- 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.
- Toss together lettuce, tomatoes, and red onion. Arrange steak slices on top of salad, drizzle with vinaigrette, and sprinkle with 2 tablespoons bleu cheese.
4 fats; 3.5 vegetables; 3 lean meats
Side Suggestions: Warm Dinner Rolls or Breadsticks
|Serving Size||½ of recipe|
|Saturated Fat||8.5 g|
|Dietary Fiber||3 g|
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