Pungent blue cheese balances out the sweetness of dates in this meal-worthy salad made with a combination of baby spinach and arugula.
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
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.
Prepare dressing: In a small bowl, whisk together remaining 1 tbsp lemon juice, oil, vinegar, Dijon and honey. Set aside.
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.
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.