Steak and Blue Cheese Salads

This simple

dinner salad is full of complimentary tastes and textures. With beef and blue

cheese, it’s not particularly light, but that doesn’t mean it lacks freshness

and nutrition. Escarole, apple slices, walnuts, and dried cranberries bring crunchy,

nutty, chewy goodness to the dish, and a simple balsamic-Dijon vinaigrette tops

it off with a little tangy sweetness.

It’s ready

in the time it takes to pan-grill the steak and let it rest a bit. Very easy…and

very satisfying.

Preparation

Combine the

vinegar, extra virgin olive oil, mustard, and rosemary in a bowl and season

with salt and pepper. Whisk until well blended and set aside.

Salad Dressing Heat a

grill pan over medium-high heat and brush with olive oil. Season the steak with

salt and pepper and grill until charred outside and pink in the middle, for

medium rare (or until desired degree of doneness), about 10 minutes total,

turning 2-3 times.

Transfer to

a cutting board and let rest 10 minutes. Cut across the grain into thin slices.

After TurningSliced Steak

Divide the escarole between 2 shallow bowls or plates. Top each

evenly with steak, shallot, apple slices, walnuts, cranberries, and blue

cheese. Drizzle each with vinaigrette and serve.

Steak and Blue Cheese Salads