Lactose Free Steak Salad with Blue Cheese and Balsamic

Total time40 min

Prep time20 min

Cook time15 min

Lactose Free Steak Salad with Blue Cheese and Balsamic

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Ingredients

4 servings

For the steak

1 ½ lb new york strip steak (about 1 inch thick)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¾ tsp kosher salt
½ tsp black pepper, freshly ground

For the dressing

3 tbsp balsamic vinegar
1 tsp dijon mustard
1 small garlic clove, finely minced
¼ tsp kosher salt
¼ tsp black pepper
⅓ cup extra-virgin olive oil

For the salad

1 large head romaine lettuce, chopped (about 6 cups)
2 cups baby arugula
1 cup cherry tomatoes, halved
⅓ cup red onion, thinly sliced
4 oz blue cheese, crumbled
Ingredient note
A serving of up to about 1/4 cup of blue cheese is low in lactose. This recipe contains about 3 1/2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid blue cheese, please tap it and change its rating to Red.
¼ cup walnuts, roughly chopped (optional)

Instructions

1
Remove the steak from the refrigerator 20 minutes before cooking. Pat it dry with paper towels, rub all over with 1 tbsp olive oil, and season both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper.
2
Heat a cast iron or heavy skillet over high heat until the surface is smoking, about 2–3 minutes. Add the steak and sear undisturbed for 3–4 minutes, until a deep brown crust forms on the underside and the steak releases easily from the pan.

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