Ingredients
1tbspcanola oil
1flank steak,trimmed of excess fat
8cupsmixed greens
4slicesbacon,cooked and crumbled
14ozartichoke hearts,(1 jar), drained and roughly chopped
½cupred peppers,roasted, thinly sliced
½cupwalnuts,toasted
½cupplain greek yogurt
½cupblue cheese,crumbled
1garlic clove,finely minced
1tbspred wine vinegar
1tbsplemon juice
pinch of cayenne pepper
pinch of salt
pinch of black pepper
Preparation
Season steak generously on both sides with salt and many grinds of black pepper.
To cook steak in a skillet or grill pan, heat skillet on medium-high and add olive oil. When oil begins to shimmer, place steak in skillet and do not move it for 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. (Cook longer if desired for medium to well-done steak.)
To cook steak on the grill, grill steak on high heat, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare. (Cook longer if desired for medium to well-done steak.)
Remove steak once cooked and let sit for at least 10 minutes. Cut across the diagonal into thin strips.
Prepare the salads by layering the greens with the crumbled bacon, artichokes, roasted red peppers and walnuts. Drizzle with blue cheese dressing.
Whisk together all ingredients until blended. Break up larger chunks of blue cheese if necessary.
