This simple salad pairs the wonderful combination of steak and blue cheese with crisp fresh vegetables to make a light lunch while still delivering a protein punch.
Course Lunch, Salad
Cuisine Canadian
Keyword Blue Cheese, Salad, steak
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 2servings
Author Chef Ben Kelly
Ingredients
8ozNew York Strip Steak
Salt and Pepper
1tspcooking oil
1/4cupRed Onion, thinly sliced
1/4Cucumber, thinly sliced
1/2Green Pepper, seeds removed and thinly sliced
6Cherry Tomatoes, cut in half
2cupsIceberg Lettuce, torn into bite-sized pieces
Dressing
2tbspCrumbled Blue Cheese
1tbspSour Cream
1tbsp Mayo
1tspLemon Juice
Salt and Pepper to taste
Instructions
Season the steak generously with salt and pepper.
Heat a medium frying pan over medium-high heat. Add the cooking oil to the pan.
Put the seasoned steak in the pan. Cook for 2 to 2 1/2 minutes per side. Take the steak out of the pan and set it aside to rest for at least 5 minutes.
In a small bowl, combine all the dressing ingredients. Taste and adjust the seasoning with a bit more lemon juice, salt and pepper as needed.
Assemble the salad by dividing the lettuce and vegetables among two bowls. Drizzle the dressing over the salad.
Thinly slice the steak and divide it among the two salads. Serve as is, or crumble a little more blue cheese over the top for a stronger flavour.