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Marinated Steak with Crunchy Apple, Walnut & Blue Cheese Salad.

  • ½ (4 oz) pkg
    crumbled blue cheese
  • 4 cloves
  • 2
    Granny Smith apples
  • 2
  • ¼ cup
    plain Greek yogurt
  • 1 head
    romaine lettuce
  • 1 ½ lb
    striploin (New York strip) steak
  • ½ cup
    black pepper
    butter, unsalted
    Dijon mustard
    soy sauce
    virgin coconut oil
    white wine vinegar
    Worcestershire sauce
  • 1
    Wash and dry the fresh produce.
    2 Granny Smith apples
    1 head romaine lettuce
    2 lemons
  • 2
    Peel and mince the garlic; add half to a medium mixing bowl, the other half to a small bowl.
    4 cloves garlic
  • 3
    Juice the lemons and add to minced garlic in the medium bowl; whisk with soy sauce, vinegar, Worcestershire, Dijon, and pepper to make the marinade.
    2 tbsp soy sauce
    2 tbsp white wine vinegar
    2 tsp Worcestershire sauce
    1 tsp Dijon mustard
    1 tsp black pepper
  • 4
    Place the steak in the marinade and turn to coat both sides; let it sit for 20 minutes.
    1 ½ lb striploin (New York strip) steak
  • 5
    In the small bowl with the other half of minced garlic, whisk together yogurt, cheese, water, vinegar, salt and pepper to make the dressing.
    ¼ cup plain Greek yogurt
    ½ (4 oz) pkg crumbled blue cheese
    4 tsp water
    2 tsp white wine vinegar
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 6
    Preheat a skillet over medium high heat.
  • 7
    Chop or tear romaine and add to a salad bowl.
  • 8
    Once the skillet is hot, add oil and swirl to coat the bottom. Carefully place the steak in the skillet; allow each side of steak to get a nice sear, or a golden brown color, about 1-2 minutes for each side. Afterwards, flip steak every minute to allow for an even cook, about 5 minutes for a medium rare.
    4 tsp virgin coconut oil
  • 9
    When you have about 1 minute left to cook, add butter to pan and spoon on top of steak. Flip steak over and spoon onto opposite side. Take steak out and let rest on a plate or cutting board for about 5 minutes.
    2 tbsp butter, unsalted
  • 10
    Use a julienne peeler (or regular peeler) to peel thin strips of apple, stopping and rotating the apple when you reach the core. Add to the romaine lettuce and toss with dressing.
  • 11
    Roughly chop walnuts.
    ½ cup walnuts
  • 12
    Once the steak has rested, divide it and salad between plates. Top salad with walnuts and enjoy!