Steak Blue Cheese Salad with Onion Jam

Ingredients

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

Preparation

1
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.
2
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.
3
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.
4
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.
5
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).
6
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.
7
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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About

This 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!

Other Names:

Steak Salad

Yield:

4 servings

Added:

Friday, January 13, 2017 - 12:03pm

Creator:

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