Low Carb Steak Salad With Dijon Vinaigrette Recipe By Tasty

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Spread the sliced onion on half of the baking sheet and arrange tomatoes on the other half. Drizzle each side with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
• Roast in the oven for 10-15 minutes, or until the onion is caramelized and the tomatoes are browned in spots and just beginning to burst. Remove from oven and let cool.
• In a small bowl, whisk together the shallot, Dijon mustard, Worcestershire sauce, honey, extra-virgin olive oil, red wine vinegar, salt, and pepper. Refrigerate until ready to use.
• Liberally season the steak all over with salt and pepper.
• Heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. When the oil is smoking, add the steak to the pan. Sear for 5 minutes, or until a deep golden brown crust forms. Flip the steak and cook another 5 minutes on the other side. Sear the sides of the steak until golden brown, another 3-4 minutes total.
• Transfer the pan with the steak to the preheated oven for about 5 minutes, or until an instant-read thermometer inserted into the center of the steak reads 125-130˚F (51-54˚C) for medium-rare. Remove the steak from the oven and let rest for 10 minutes before slicing.
• Add the lettuce to a large bowl. Add the roasted tomatoes, roasted onion, walnuts, Gorgonzola, and sliced steak. Toss well. Divide the salad between serving bowl and drizzle over the dressing.
• Enjoy!

Steps:

• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.

Steps:

• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

Steps:

• Cut steak into 4 equal portions.
• Place each piece between 2 pieces of plastic wrap.
• With a heavy, flat-sided mallet, pound meat firmly but gently all over to a thickness of 1/3 to 1/2 inch.
• In a small bowl, stir together broth, soy sauce, ginger, and cornstarch.
• Set aside.
• Melt butter in oil in a wide nonstick frying pan over medium-high heat.
• When butter sizzles, add steak.
• Cook, turning once, until steak is well browned on both sides and still pink in center; cut to test (2 to 3 minutes).
• Transfer to a platter and keep warm.
• Stir broth mixture, then add to pan, increase heat to high, and bring to a boil, stirring.
• Then continue to boil and stir until slightly thickened (1 to 2 minutes).
• Pour sauce over steak; drizzle with sesame oil to taste, then sprinkle with green onions.

Steps:

• Into a small bowl, crush garlic with a garlic press (you can also use crushed garlic for this -- the taste will be milder, this is what we prefer).
• Add vinegar, salt and pepper.
• Whisk in olive oil.
• Add mustard and stir in blue cheese. Refrigerate 2 hours to let flavors blend.