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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Ingredients:
5 tablespoons sugar |
1 teaspoon cinnamon |
1 large egg white |
1 1/2 cups slivered almonds or pecan pieces |
2 tablespoons blue cheese |
1/4 cup mayonnaise |
1 tablespoon red wine vinegar |
salt and pepper |
1 tablespoon vegetable oil |
1 (8 oz.) sirloin steak |
1 (12 oz.) bag chopped iceberg lettuce, shredded carrots and red cabbage |
1 small red onion, sliced |
1 large plum tomato, sliced |
Directions:
1. Preheat oven to 325°F. Mix sugar and cinnamon in a large bowl.
2. Whisk egg white until foamy. Add almonds; toss. Add almonds to sugar mixture; toss. Spread on a baking sheet in a single layer. Bake for 20 minutes, turning once.
3. In a bowl, mix blue cheese, mayonnaise, vinegar, salt and pepper.
4. Warm oil in a skillet over medium-high heat. Season steak with salt and pepper. Cook, turning once, 5 minutes for medium-rare. Transfer to a cutting board.
5. Place lettuce in a large bowl. Toss with 1/2 cup nuts and dressing. (Reserve extra nuts for another use.) Top with onion and tomato. Cut steak into thin slices, arrange on salad and serve with dressing.
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