Grilled Steak and Onion Salad with Blue Cheese Toast
Recipe from
Better Homes and Gardens
Cheesy bread takes the place of croutons in this grilled steak salad. A homemade vinaigrette is drizzled on top to make a spectacular, hearty salad.
Ingredients
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4 1-inch thick slicescrusty breadsee savings
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2 to 3-oz.blue cheese, cut in 4 wedgessee savings
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2 smallred onions, cut in wedgessee savings
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6 Tbsp.olive oilsee savings
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1 lb.boneless beef breakfast steak, thin cutsee savings
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2hearts of romaine lettuce, halvedsee savings
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1/4 cupcider vinegarsee savings
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1 tsp.sugarsee savings
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Fresh basil leaves (optional)see savings
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Directions
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.
Nutrition information
Per serving: Calories 506, Total Fat 30 g, Saturated Fat 7 g, Monounsaturated Fat 18 g, Polyunsaturated Fat 3 g, Cholesterol 58 mg, Sodium 883 mg, Carbohydrate 25 g, Total Sugar 5 g, Fiber 4 g, Protein 32 g. Daily Values: Vitamin C 44%, Calcium 17%, Iron 22%. Percent Daily Values are based on a 2,000 calorie diet.
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