Flank Steak Salad with Blue Cheese Dressing

Seared flank steak with blue cheese over a bed of crispy iceberg lettuce and tomatoes.

5 from 1 vote

Prep Time: 10

Cook Time: 6

Total Time: 15

Servings: 4 servings

Calories: 468kcal

Author :Laura Lynch

Ingredients

For the blue cheese dressing

1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon Worcestershire sauce
salt and ground black pepper divided
4 ounces blue cheese crumbled, divided

For the Salad

12 ounce flank steak
4 cups iceberg or Romaine lettuce
1 large tomato chopped
1 large avocado chopped
2 tablespoons sunflower seeds or pumpkin seeds optional

Instructions

Remove the steak from the refrigerator 15 minutes before beginning this recipe to allow it to come up to temperature.
Whisk together the sour cream, mayonnaise, Worcestershire sauce, salt and pepper. Add half the blue cheese crumbles and stir well.
Salt and pepper both sides of the steak. Grill the steak on a skillet over medium high heat for 3 minutes per side for medium rare or 4 minutes per side for medium. Set the steak aside to rest for 5 minutes before thinly slicing against the grain.
Add the lettuce to a large plate or bowl. Top with tomatoes, avocado, sunflower or pumpkin seeds, and the remaining crumbled blue cheese. Add the sliced steak to the salad. Drizzle the blue cheese dressing over the top.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.