Steak Salad with Dates & Blue Cheese

Pungent blue cheese balances out the sweetness of dates in this meal-worthy salad made with a combination of baby spinach and arugula.
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SteakSalad_Article
  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 3 tbsp fresh lemon juice, divided
  • 1 tsp chile powder
  • 1 tsp ground cumin
  • 1/4 tsp each sea salt and fresh ground black pepper
  • 8 oz flank steak, trimmed of fat
  • Olive oil cooking spray
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 2 tsp raw honey
  • 8 lightly packed cups baby arugula
  • 8 lightly packed cups baby spinach
  • 1/4 sweet onion (such as Vidalia), thinly sliced
  • 1 cup grape tomatoes
  • 3 to 4 pitted and chopped Medjool dates
  • 2 oz blue cheese, crumbled

Preparation

  1. In a large bowl, whisk together 2 tbsp lemon juice, chile powder, cumin, salt and pepper. Add steak and rub seasoning into meat. Mist both sides of steak with cooking spray. Set aside.
  2. Prepare dressing: In a small bowl, whisk together remaining 1 tbsp lemon juice, oil, vinegar, Dijon and honey. Set aside.
  3. Mist a large nonstick skillet with cooking spray and heat on medium-high. Add steak and sear, turning once, for 6 to 8 minutes for medium-rare or 8 to 10 minutes for medium. (NOTE: The USDA recommends cooking to an internal temperature of 145°F when tested with a food thermometer.) Transfer to a cutting board, cover loosely with foil and let stand at least 3 minutes.
  4. In a large bowl, toss arugula and spinach with dressing. Divide greens, onion, tomatoes and dates between serving plates. Thinly slice steak into 1/4-inch strips against the grain. Divide steak and blue cheese evenly over each salad.

Nutrition Information

  • Serving Size: 4 cups salad and 1 1/2 oz steak
  • Calories: 277
  • Carbohydrate Content: 34 g
  • Cholesterol Content: 29 mg
  • Fat Content: 9 g
  • Fiber Content: 6 g
  • Protein Content: 19 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 509 mg
  • Sugar Content: 22 g
  • Trans Fat Content: 0.5 g