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Iron-Rich Steak and Blue Cheese Salad

Serving Size

2

Ingredients

  • 1/4 cup Extra Virgin Olive Oil (divided)
  • 2 Flank Steaks
  • Sea Salt & Black Pepper (to taste)
  • 4 Baby Spinach (chopped)
  • 2 Tomato (quartered)
  • 1/4 cup Red Onion (thinly sliced)
  • 1 tbsp Balsamic Vinegar
  • 2 tbsp Blue Cheese (crumbled)

Directions

  • Heat a cast-iron skillet over medium-high heat. Add 1/4 of the oil. Dry the steak well and season with salt and pepper. Place the steak in the pan and cook for 18 to 20 minutes, flipping once. The timing will depend on your steak's thickness and your desired doneness.
  • After cooking the steak, let it rest for at least 10 minutes to allow the juices to redistribute before slicing.
  • Add romaine, tomato, and red onion in a large bowl.
  • Add the remaining oil, balsamic vinegar, and salt and pepper to taste in a small bowl. Drizzle the dressing over the salad and toss to combine.
  • Divide onto plates and top with the blue cheese and steak. Enjoy!

Notes

Leftovers: -Salad is best stored separately from the dressing. Keep in an airtight container for up to three days. Additional Toppings: Add toasted walnuts, pine nuts, pecans, or pumpkin seeds. Pumpkin seeds for more iron!

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