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Add a photoThis Steak Blue Cheese Salad with Onion Jam is low calorie, low carb and ready in 30 minutes! The perfect main course any time of year!
Ingredientes
- 3 small boneless sirloin steaks
- 2 yellow onions, thinly sliced
- 2 teaspoons honey
- 1 small slightly stale baguette, cut into 1” pieces
- ½ teaspoon garlic powder
- ½ cup walnut halves
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 tablespoons red wine vinegar
- 1 garlic clove, finely minced
- 1 tablespoon honey
- ¼ cup extra-virgin olive oil, plus more for cooking
- 2 heads romaine hearts, coarsely chopped
- 1 cup grape tomatoes, halved
- ¼ cup blue cheese crumbles
- Salt and pepper
Direcciones
- Rinse the steaks and pat dry thoroughly. Sprinkle with salt and pepper and set aside. You can Sous Vide them instead of cooking in a pan, which is my preferred method.
- Heat 2 teaspoons olive oil in a medium non-stick pan over medium heat. Add the onions and cook, stirring constantly, for 7 minutes. Add in 2 teaspoons honey and sprinkle with a little salt. Continue to stir for another 5 minutes until it’s caramelized and golden brown. Set onions aside in a small bowl and wipe out the pan with a paper towel to use later.
- Preheat oven to 375°F. Spray a baking sheet with non-stick cooking spray. Place the baguette pieces in the center and drizzle with 2 tablespoons olive oil, garlic powder and a pinch of salt and pepper. Toss on the pan to combine, and then spread out into a single layer. Bake for 10 minutes total until golden brown, tossing and turning pieces halfway through.
- Add walnuts to the medium non-stick pan over medium heat. Toast, stirring constantly, until lightly browned about 5 minutes. Remove walnuts to a small bowl and set aside. Wipe out pan again and turn up the heat to medium-high.
- Add 1 tsp. olive oil and the steaks to the hot pan and sear until steaks reach a minimum internal temperature of 132°F -145°F, about 5 minutes per side. Transfer steaks to a cutting board and let rest 5 minutes before slicing into 1⁄2” slices (slice against the grain).
- In a large mixing bowl, whisk together the Dijon mustard, lemon juice, red wine vinegar, garlic clove, honey and ¼ cup olive oil. Add the romaine lettuce, walnuts, tomatoes and blue cheese. Toss to combine and season to taste with salt and pepper.
- To serve, pile a bed of dressed salad on each plate. Arrange steak slices over the salad and garnish with caramelized onions and croutons on top. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 536g | |
| Recipe makes 4 servings | |
| Calories 1132 | |
| Calories from Fat 685 | 61% |
| Total Fat 76.54g | 96% |
| Saturated Fat 26.56g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 214mg | 71% |
| Sodium 365mg | 15% |
| Potassium 1532mg | 44% |
| Total Carbs 13.62g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 9.66g | 6% |
| Protein 93.33g | 149% |
