1.25 lb boneless new york strip steak (570 g), about 1¼ inches (3 cm) thick
1 head red leaf lettuce, washed, dried, and cut into ½-inch (1.25 cm) pieces
½ cup walnuts (50 g), toasted, chopped
¼ cup gorgonzola cheese (30 g), crumbled
Nutrition Info
Calories 401
Fat 31g
Carbs 7g
Fiber 2g
Sugar 3g
Protein 22g
How to Make It
1. Step
Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
2. Step
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.
3. Step
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.
4. Step
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.
5. Step
Liberally season the steak all over with salt and pepper.
6. Step
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.
7. Step
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.
8. Step
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.
