Steak Salad with Blue Cheese and Balsamic Vinaigrette

Ingredients

• Beef tenderloin

  raw, separable lean and fat, trimmed to 1/8" fat, all grades

  6 oz or 170g

• Blue cheese

  ¼ cup, crumbled, not packed or 34g

• Mixed greens

  Simply Nature Organic

  2 cups or 63g

• Balsamic vinegar

  1 tsp or 5g

• Olive oil

  2 tbsp or 27g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Heat a skillet over medium-high heat. Add half of the olive oil.
2. Season the beef steak with salt and pepper. Cook the steak in the skillet for about 4-5 minutes on each side, or until it reaches your desired level of doneness.
3. Remove the steak from the skillet and let it rest for a few minutes. Then slice it thinly.
4. In a small bowl, whisk together the remaining olive oil and balsamic vinegar to make the vinaigrette.
5. In a large bowl, combine the mixed greens and crumbled blue cheese.
6. Add the sliced steak to the salad and drizzle with the balsamic vinaigrette. Toss gently to combine.
7. Serve immediately.