Grilled Steak and Onion Salad with Blue Cheese Toast
1-inch thick slices crusty bread
ounces blue cheese, cut in 4 wedges
small red onions, cut in wedges
tablespoons olive oil
pound boneless beef breakfast steak, thin cut
hearts of romaine lettuce, halved
cup cider vinegar
Fresh basil leaves (optional)
- On rack of uncovered grill directly over medium heat toast bread 1 to 2 minutes, turning once. Top each bread slice with a cheese wedge; set aside.
- Brush onion wedges with 2 tablespoons of the oil. Grill 1 to 2 minutes each side; move to side of grill. Sprinkle salt and pepper on steaks; grill about 4 minutes, turning once.
- Meanwhile, for vinaigrette, in blender process one-third of the onions with the vinegar, sugar, and 1/2 teaspoon each salt and pepper. With blender operating, add remaining oil. Serve steak, grilled onions, and blue cheese toast on romaine leaves. Sprinkle basil. Pass vinaigrette. Makes 4 servings.
Nutrition Facts(Grilled Steak and Onion Salad with Blue Cheese Toast)
- Per serving:
- 506 kcal cal.,
- 30 g fat
- (7 g sat. fat,
- 3 g polyunsaturated fat,
- 18 g monounsatured fat),
- 58 mg chol.,
- 883 mg sodium,
- 25 g carb.,
- 4 g fiber,
- 5 g sugar,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet