Seared Steak with Tomato and Blue Cheese Salad

Seared Steak with Tomato and Blue Cheese Salad
Nutrition Information
  • Serves: 4
  • Serving size: 3 ounces steak, ½ cup tomato salad, and 1 tablespoon cheese
  • Calories: 258
  • Fat: 14.7g
  • Saturated fat: 5.1
  • Carbohydrates: 4g
  • Sodium: 514mg
  • Fiber: 1g
  • Protein: 27g
  • Cholesterol: 78mg
  • 1½ teaspoons white wine vinegar
  • ¼ cup finely chopped red onion
  • 1 pint grape tomatoes, quartered
  • 1 ounce crumbled blue cheese (about ¼ cup)
  1. Heat a large cast-iron skillet over medium-high heat until hot and almost smoking. Brush steak with 1 teaspoon olive oil; sprinkle evenly with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let rest 5 minutes.
  3. Cut across the grain into thin slices.
  4. Combine remaining 1 tablespoon olive oil, remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and vinegar in a medium bowl, stirring with a whisk. Add onion and tomatoes to bowl; toss to combine.
  5. Divide steak and tomato mixture evenly among 4 serving plates. Sprinkle salads evenly with blue cheese.

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Living with type 1 bipolar disorder, PTSD (due to childhood trauma), Rapid Cycling, and Seasonal Affective Disorder. Writing about my life experiences.

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