For the blue cheese dressing
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 tbsp buttermilk
- 1/2 tsp Worcestershire sauce
- salt and ground black pepper divided
- 2 ounces blue cheese crumbled
For the Salad
- 1 8 oz flank steak
- 3 cups iceberg lettuce
- 1 large tomato chopped
- 1 large avocado chopped
- 2 tbsp sunflower seeds or pumpkin seeds optional
Whisk together the sour cream, mayonnaise, buttermilk, Worcestershire sauce, salt and pepper. Add the blue cheese crumbles and stir.
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 iceberg lettuce to a large plate or bowl. Top with tomatoes, avocado and sunflower or pumpkin seeds. Add the steak to the bowl. Drizzle the blue cheese dressing over the top.
Calories: 354kcal | Carbohydrates: 9g | Protein: 18g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 359mg | Potassium: 693mg | Fiber: 5g | Sugar: 4g | Vitamin A: 940IU | Vitamin C: 13mg | Calcium: 136mg | Iron: 1mg
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.