Ingredients
– 1 tablespoon canola oil
– 1 flank steak
– 6 to 8 cups mixed greens
– 4 slices bacon
– 1 (14-ounce) jar artichoke hearts
– ½ cup roasted red peppers
– ½ cup walnuts
– ½ cup plain Greek yogurt
– ½ cup crumbled blue cheese
– 1 garlic clove
– 1 tablespoon red wine vinegar
– 1 tablespoon lemon juice
– Pinch of cayenne pepper
– Pinch of salt
– Pinch of black pepper
Instructions
1-Season the steak generously with salt and black pepper on both sides.
2-Heat a skillet or grill pan over medium-high heat and add canola oil.
3-When the oil shimmers (that’s when you know it’s hot enough!), place the steak in the pan without moving it for 5 minutes. This creates that perfect crust we all love!
4-Turn once and cook for another 3 minutes for medium-rare (adjust time according to your preferred doneness).
5-Transfer the steak to a plate and let it rest for at least 10 minutes. This step is crucial for juicy steak!
6-Slice the steak thinly across the grain. This ensures maximum tenderness.
7-In a large serving bowl, create a bed of mixed greens.
8-Add layers of crumbled bacon, chopped artichoke hearts, roasted red peppers, and toasted walnuts.
9-Arrange the sliced steak on top.
10-In a small bowl, whisk together the plain Greek yogurt, crumbled blue cheese, minced garlic, red wine vinegar, and lemon juice until smooth.
11-Season with a pinch of cayenne pepper, salt, and black pepper.
12-Drizzle the dressing over the salad just before serving.
Last Step:
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🔥 This salad can be prepared using a grill by cooking the steak directly on the grill.
🥗 Char the artichokes, roasted red peppers, and walnuts in a grill pan for extra flavor.
🌿 Briefly grill lettuce wedges for added smokiness and texture.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Grilling and assembling
- Cuisine: American