Steak & Artichoke Salad with Blue Cheese Dressing

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  Canola oil(15g)
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  Beef Flank Steak, Boneless
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  Leafy Greens, Mixed(1920g)
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  Bacon, Pork
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  Artichoke Hearts, Canned, Drained(397g)
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  Red Peppers, Roasted, Jarred(120g)
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  Walnuts(120g)
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  Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Cheese, Blue, Crumbled(120g)
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  Garlic
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  Vinegar, Red Wine(15g)
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  Lemon Juice, Fresh(15g)
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  Pinch Each Of Cayenne Pepper, Salt And Black Pepper

Instructions

1. 1Season steak generously on both sides with salt and many grinds of black pepper.
2. 2To cook steak in a skillet or grill pan, heat skillet on medium-high and add olive oil. When oil begins to shimmer, place steak in skillet and do not move it for 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. (Cook longer if desired for medium to well-done steak.)
3. 3To cook steak on the grill, grill steak on high heat, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare. (Cook longer if desired for medium to well-done steak.)
4. 4Remove steak once cooked and let sit for at least 10 minutes. Cut across the diagonal into thin strips.
5. 5Prepare the salads by layering the greens with the crumbled bacon, artichokes, roasted red peppers and walnuts. Drizzle with blue cheese dressing.
6. 6Whisk together all ingredients until blended. Break up larger chunks of blue cheese if necessary.