Steak & Blue Cheese Salad (LC)
Ingredients
Blue Cheese Dressing:
- 2 tbsp full-fat Greek yoghurt
- 30g blue cheese, crumbled
- ½ tsp Worcestershire sauce
- ½ tsp white wine vinegar or apple cider vinegar
- Black pepper, to taste
- 1–2 tsp water, if needed to loosen
For the Salad:
- 1 steak (approx. 120g)
- Black pepper, to taste
- 1 bowl hearts of romaine, roughly chopped
- 6 cherry tomatoes, halved
- ¼ cucumber, sliced
- 3 tbsp sweetcorn, drained
- 1 tbsp pickled red onions
Instructions
Add the Greek yoghurt, blue cheese, Worcestershire sauce, vinegar and black pepper to a small bowl. Mix well, lightly crushing the blue cheese into the yoghurt.
Taste and adjust the seasoning if needed. Add a small splash of water if needed to loosen the dressing. Place in the fridge while you prepare the salad.
Season the steak with black pepper.
Heat a frying pan over a high heat. Add the steak and cook to your liking, turning halfway through.
Remove the steak from the pan and leave to rest for 5 minutes, then slice into thin strips.
Meanwhile, add the romaine, cherry tomatoes, cucumber, sweetcorn and pickled red onions to a serving bowl and toss together.
Arrange the sliced steak over the salad.
Remove the blue cheese dressing from the fridge and spoon over the salad before serving.
Note - Best served fresh. Alternatively, store the cooked steak, salad and blue cheese dressing separately in airtight containers in the fridge for up to 2 days. Assemble just before serving.