Steak Salad with Dijon Balsamic Dressing

Ingredients:

FOR THE DIJON BALSAMIC DRESSING AND MARINADE

-⅓ cup extra virgin olive oil

-3 tablespoons balsamic vinegar

-1 teaspoon lemon juice

-½ tablespoon dijon mustard

-½ teaspoon dried oregano

-½ teaspoon dried thymeSalt and fresh ground pepper, to taste

FOR THE STEAK

-2 (4-ounces each) top sirloin steaks2 tablespoons butter

-1 clove garlic, smashed

FOR THE SALAD

-6 cups packed torn romaine lettuce or mixed baby greens

-½ cup thinly sliced red onions

-1 whole avocado, thinly sliced

-2 cups halved cherry tomatoes

-1 whole cucumber, washed, dried, and cut into cubes

-½ cup crumbled feta, blue or goat cheese

Instructions:

FOR THE SALAD DRESSING/MARINADE

• Combine all the ingredients for the salad dressing in a mixing bowl; whisk until thoroughly combined.

• Measure out 1/4 cup of the marinade and pour it into a ziploc bag. Set the rest of the salad dressing aside.

FOR THE STEAKS

• Take the steaks and place them inside the ziploc bag with the marinade; close the bag, rub the marinade all around the steaks, and place in the fridge for at least 20 minutes.

• Take steaks out of the ziploc bag and let sit at room temperature for 10 minutes.

• Add 2 tablespoons butter and smashed garlic cloves to a cast iron skillet and melt over medium-high heat.

• Add steaks to skillet and cook until brown and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare.

• Remove steaks from skillet, set aside and keep covered.

FOR THE SALAD

• Arrange torn romaine lettuce, halved cherry tomatoes, cubed cucumbers, thinly sliced red onions, and a sliced avocado in a large salad bowl.

• Slice the steaks against the grain, into about 1/4 inch thick slices.

• Arrange sliced steaks over salad.

• Pour remaining dressing over salad.

• Sprinkle with cheese and serve.

Makes 2 servings;

*count each as 4 proteins and 4 fats.

Recipe courtesy of www.diethood.com