Grilled Beef, Red Onion, & Blue Cheese Salad
- For vinaigrette, in a screw-top jar combine oil, vinegar, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cover and shake well. Trim fat from steak. Remove 1 tablespoon vinaigrette from jar and brush evenly onto both sides of steak. Press thyme and rosemary onto both sides of the steak. Brush both sides of onion slices with some of the remaining vinaigrette, reserving the rest; set aside.
- Grill steak on rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) For last 10 minutes of grilling, place onions on grill rack beside meat. Grill onions until tender, turning once.
- Divide mesclun among 4 dinner plates. To serve, thinly slice the steak across the grain. Separate onion slices into rings. Arrange warm steak and onions atop mesclun. Drizzle with the reserved vinaigrette. Top with cheese and tomatoes. Makes 4 servings.
Nutrition Facts (Grilled Beef, Red Onion, & Blue Cheese Salad)
- Per serving:
- 266 kcal ,
- 16 g fat
- (5 g sat. fat ,
- 59 mg chol. ,
- 373 mg sodium ,
- 9 g carb. ,
- 2 g fiber ,
- 22 g pro.
dennat01 385 Days Ago
This is a long time family favorite - discovered several years ago in the BH&G 15 Minutes or Less Low-Carb recipes book. Relatively quick and easy and very tasty. We follow the recipe as is - would not change a thing! It also makes a great salad in a jar for work lunches.