Seared Steak Salad with Blue Cheese
Elevated Dinners, Impressively Easy
For this ready-in-a-flash meal, succulent steak anchors a refreshing salad made with crisp lettuce, cucumbers, mixed greens, and juicy grape tomatoes. You’ll toss the salad with thick, tangy blue cheese dressing and top it with croutons and crispy fried onions for twice the crunch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Ranch Steak
1 tablespoon
Bold & Savory Steak Spice
1 unit
Baby Lettuce
4 ounce
Grape Tomatoes
1 unit
Mini Cucumber
2 unit
Croutons
(Contains: Milk, Gluten)
3 ounce
Blue Cheese Dressing
(Contains: Egg, Milk)
1 unit
Crispy Fried Onions
(Contains: Gluten)
2 ounce
Mixed Greens
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Pat steak* dry; season with half the Steak Spice (all for 4) and salt. • Drizzle oil in a hot large pan. Add steak; cook to desired doneness, 3-6 minutes per side. Transfer steak to a plate.
• While steak cooks, wash and dry produce. • Trim and discard root end from lettuce; chop into bite-size pieces. Halve tomatoes. Halve cucumber lengthwise and thinly slice.
• Lightly crush croutons in their bag. • In a large bowl, toss chopped lettuce, mixed greens, tomatoes, cucumber, and croutons with as much dressing as you like; season with salt and pepper to taste.
• Thinly slice steak against the grain. • Divide salad between bowls and top with steak; sprinkle with crispy onions and serve.
*Steak is fully cooked when internal temperature reaches 145°.
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