Ingredients
Scale
Salad Ingredients:
- 1 tablespoon canola oil
- 1 flank steak, trimmed of excess fat
- 6–8 cups mixed greens
- 4 slices bacon, cooked and crumbled
- 1 (14-ounce) jar artichoke hearts, drained and roughly chopped
- ½ cup roasted red peppers, thinly sliced
- ½ cup walnuts, toasted
Blue Cheese Dressing Ingredients:
- ½ cup plain Greek yogurt
- ½ cup crumbled blue cheese
- 1 garlic clove, finely minced
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- Pinch each of cayenne pepper, salt, and black pepper
Instructions
- Cook the Steak in a Skillet or Grill Pan: Season steak generously with salt and pepper. Heat oil in a skillet over medium-high. Once shimmering, place steak in skillet without moving it for 5 minutes. Flip and cook another 3 minutes for medium-rare, or longer for desired doneness. Remove steak and let it rest for 10 minutes before slicing thinly against the grain.
- Grill Option: Alternatively, grill steak on high heat, turning once, for 4–6 minutes total for medium-rare. Adjust time for medium or well-done. Rest before slicing.
- Prepare the Blue Cheese Dressing: In a bowl, whisk together Greek yogurt, blue cheese, garlic, vinegar, lemon juice, cayenne, salt, and pepper until smooth. Break larger chunks of cheese if needed.
- Assemble the Salad: Layer greens on a platter or individual plates. Top with crumbled bacon, artichoke hearts, roasted peppers, and toasted walnuts. Arrange sliced steak on top. Drizzle generously with blue cheese dressing.
- Serve and Enjoy: Add optional toppings like avocado slices or extra crumbles of blue cheese for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes