This Black and Bleu Salad is perfect outdoor fare. If you live in a place where you can eat this outside, I highly recommend it!
Servings : 4
Ingredients
Black and Bleu Salad
- 1 lb flank steak
- 1/2 cucumber diced
- 1 red bell pepper diced
- 1/2 red onion thinly sliced
- 10 oz baby arugula
- 1/3 cup blue cheese crumbled
Blackening Seasoning
- 1 tsp oregano
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- 1 tsp onion powder
- 2 tsp garlic powder
- 1 Tbsp paprika
- 1/2 tsp pepper
- 1 tsp salt
Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/2 cup Balsamic Vinegar
- 1 Tbsp bottled minced garlic
- 1 tsp kosher salt
- 1 tsp pepper
- 1 Tbsp honey
Homemade Croutons
- 2 slices 100% Whole Grain Bread with no high fructose corn syrup
- 2 tsp extra virgin olive oil
- 1 tsp garlic powder
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Instructions
Black and Bleu Salad
- Combine blackening seasoning in a small bowl. Rub on both sides of steak. Cook steak on grill 4 min on each side or until it has reached desired doneness. Remove from grill and let rest 5 minutes before slicing. While steak is cooking, arrange arugula evenly in each of 4 large bowls. Top evenly with cucumber, bell pepper, and onion. Slice steak into thin strips. Arrange strips over salads. Drizzle with balsamic vinaigrette. Top with cheese. Top with croutons, if desired.
Balsamic Vinaigrette
- Combine all ingredients in a blender. Blend until well combined. (If you don’t have a blender, you can shake them together in an airtight container or whisk them together in a bowl.) with cheese. Top with croutons, if desired.
Homemade Croutons
- Preheat oven to 375. Cut bread into cubes. Place in a bowl. Drizzle with oil and garlic powder. Toss well to combine. Arrange in a single layer on a baking sheet. Bake at 375 for 10 minutes. Serve immediately or store in an airtight container.
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