Steak and Arugula Protein Salad

Ingredients:

 1/2 cup buttermilk
2 tablespoons canola oil
1/3 cup low fat mayonnaise,
7 ounces baby arugula
1 clove garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice,
1 teaspoon lemon juice
3/4 cup crumbled blue cheese
Salt and pepper
1 hanger steak (about 1 3/4 pounds)
1 pint grape tomatoes, halved

 Method:

• To make the dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, garlic, lemon juice and a pinch of salt. Stir in the blue cheese. Add more salt and pepper to taste. Chill in the refrigerator for up to 12 hours.
• Preheat oven to 400 degrees F. Salt and pepper both sides of the steak.
• In a heavy, oven-safe frying pan over medium-high, heat the canola oil. Brown the steak for 5 minutes on each side. Transfer the pan to the oven and cook 20 minutes for medium-rare, depending on the steak’s thickness. Transfer the steak to a cutting board, let it rest for 10 minutes and then thinly slice the steak.
• In a large bowl, toss the arugula with the olive oil, lemon juice and 1/4 teaspoon salt.
• Divide the arugula among 4 plates. Place 3 or 4 slices of steak on each plate and sprinkle the tomato halves over the top. Drizzle with blue cheese dressing and serve.