Name: Steak Salad with Celery, Tomatoes, Blue Cheese & Garlic-Chive Crostini
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 sticks celery; 1 small pkg chives; 1 ½ (113 g) pkg crumbled blue cheese; 6 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 ½ lemons; 3 (142 g) pkg spring mix (mixed greens); 1.02 kg striploin (New York strip) steak; 3 whole grain buns or rolls; black pepper; crushed red pepper; Dijon mustard; extra virgin olive oil; honey; salt

Steak Salad with Celery, Tomatoes, Blue Cheese & Garlic-Chive CrostiniSteak Salad with Celery, Tomatoes, Blue Cheese & Garlic-Chive Crostini — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

6 sticks celery

1 small pkg chives

1 ½ (113 g) pkg crumbled blue cheese

6 cloves garlic

1 ½ small pkgs grape tomatoes

1 ½ lemons

3 (142 g) pkg spring mix (mixed greens)

1.02 kg striploin (New York strip) steak

3 whole grain buns or rolls

black pepper

crushed red pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Peel and mince garlic. Trim and chop chives into small pieces.

Place half of the garlic and half of the chives in a small bowl (reserving the rest for the next step); add oil, salt, and crushed red pepper. Stir to combine the garlic-chive oil and set aside.

Juice lemons into a large bowl. Add remaining garlic and chives, oil, Dijon, honey, salt, and pepper to the bowl; whisk to combine the dressing and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a large plate. Season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak to the skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and let rest, about 5 minutes.

Meanwhile, preheat oven to broil on high; position the rack in the upper third of the oven.

Halve tomatoes. Trim and thinly slice celery crosswise; add both to the bowl with the dressing.

Add mixed greens and blue cheese to the bowl and toss to combine the salad. Set aside.

Slice rolls in half and place on a large baking sheet pan, cut-side up; drizzle with the garlic-chive oil. Place in the oven and toast until golden, 1-2 minutes. Remove from the oven and cut each round in half.

Thinly slice steak against the grain.

To serve, divide salad, steak, and crostini between plates or bowls. Enjoy!

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