Steak & Artichoke Salad with Blue Cheese Dressing

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  1 tbsp Canola oil
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  1 Beef Flank Steak, Boneless(680g)
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  6 cup Leafy Greens, Mixed
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  4 Bacon, Pork(32g)
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  14 oz Artichoke Hearts, Canned, Drained
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  0.5 cup Red Peppers, Roasted, Jarred
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  0.5 cup Walnuts
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  0.5 cup Greek Yogurt (2%)

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

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  0.5 cup Cheese, Blue, Crumbled
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  1 Garlic(3g)
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  1 tbsp Vinegar, Red Wine
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  1 tbsp Lemon Juice, Fresh
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  Pinch Each Of Cayenne Pepper, Salt And Black Pepper

Instructions

1. 1Season the flank steak generously on both sides with salt and black pepper.
2. 2Heat canola oil in a skillet over medium-high heat until it shimmers, about 1–2 minutes. Place the steak in the skillet without moving it for 5 minutes, until the underside is golden brown. Flip once and cook for another 3 minutes for medium-rare (internal temp 130–135°F), or longer if desired. Remove to a cutting board and let rest for 10 minutes, then slice across the grain into thin strips.
3. 3While the steak rests, prepare the blue cheese dressing: whisk together the Greek yogurt, crumbled blue cheese, minced fresh garlic, red wine vinegar, and fresh lemon juice until smooth, breaking up any large blue cheese chunks. Season to taste with salt and pepper.
4. 4Divide the mixed leafy greens evenly between 2 large bowls or airtight containers.
5. 5Top each portion with half the cooked bacon, artichoke hearts, roasted red peppers, and walnuts, distributing evenly.
6. 6Arrange half the sliced steak on top of each salad.
7. 7Drizzle each salad with half the blue cheese dressing.
8. 8Divide the dressed salads evenly into 2 airtight containers while still fresh, seal, and refrigerate for up to 3 days. Consume the steak within 2 days for best quality.