High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
1 lb boneless top sirloin steak, about ¾ inch thick, trimmed
5 oz mixed spring greens
1/2 yellow bell pepper, sliced
1/2 orange bell pepper, sliced
1 cup grape tomatoes, halved
1/2 cup thinly sliced red onion
1 1/2 oz crumbled blue cheese
2 cloves garlic, minced
1/3 cup white balsamic or white wine vinegar
2 tbsp fresh grated horseradish
1 tbsp safflower or olive oil
1/2 tsp each sea salt and coarse ground black pepper
Heat a grill or large grill pan on medium-high an lightly brush with oil. Add steak and cook, turning once, to desired doneness, 6 to 8 minutes for medium rare and 8 to 10 minutes for medium (internal temperature should be at least 145°F when tested with an instant-read thermometer). Transfer to a cutting board and let rest for 10 minutes before thinly slicing against the grain.
Meanwhile, in a small bowl, whisk together all vinaigrette ingredients.
In a large bowl, combine greens, bell peppers, tomatoes and onion and toss with vinaigrette. Divide evenly among plates and top with steak and cheese.
Serving Size: 3 oz steak, 2 1/2 c greens mixture, 2 T vinaigrette
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
The tantalizing aroma of juicy steak and salty blue cheese is bound to have everyone's mouths watering from the minute it hits the skillet. Luckily for you, the wait doesn’t last long – this decadent meal will be on the table in just 35 minutes!