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Grilled Steak and Onion Salad with Blue Cheese Toast
- 4 1-inch thick slices crusty bread
- 2 - 3 ounces blue cheese, cut in 4 wedges
- 2 small red onions, cut in wedges
- 6 tablespoons olive oil
- 1 pound boneless beef breakfast steak, thin cut
- 2 hearts of romaine lettuce, halved
- 1/4 cup cider vinegar
- 1 teaspoon sugar
- Fresh basil leaves (optional)
1. 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.
2. 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.
3. 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.
- Servings Per Recipe 4,
- cal. (kcal) 506,
- Fat, total (g) 30,
- chol. (mg) 58,
- sat. fat (g) 7,
- carb. (g) 25,
- Monosaturated fat (g) 18,
- Polyunsaturated fat (g) 3,
- fiber (g) 4,
- sugar (g) 5,
- pro. (g) 32,
- vit. A (IU) 8066,
- vit. C (mg) 26,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 218,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 883,
- Potassium (mg) 792,
- calcium (mg) 172,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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