Steak Salad with Blue Cheese Dressing

By Jennifer Iserloh

This bone-healthy recipe features non-fat yogurt, blue cheese and broccoli—all rich sources of calcium.

Yield: 4 servings


1 8-oz. container non-fat Greek yogurt
½ cup crumbled blue cheese
2 Tbsp red wine vinegar
1 tsp Worcestershire sauce
¼ tsp freshly ground black pepper

1 lb. flank steak
Nonstick cooking spray
6 cups broccoli florets
1 head romaine, thinly sliced


Prepare dressing. Place yogurt, cheese, vinegar, Worcestershire sauce and pepper in a small bowl. Whisk until smooth. Cover and refrigerate at least 1 hour before serving.

Heat a grill over high heat. Coat steak with a thin layer of cooking spray. Cook steak 15 to 20 minutes, turning once or twice, until meat is still pink but not translucent inside. Set aside on a cutting board for 5 minutes to allow juices to redistribute. 

Add 1 inch of water to a small saucepan. Bring to a boil over high heat. Add broccoli and cover. Cook 3 to 4 minutes until broccoli is fork tender. Drain and let cool. Place romaine on a large platter. Scatter broccoli over romaine. Thinly slice steak and transfer it to the greens. Drizzle with dressing and serve immediately.

Nutrition facts (per serving): 322 calories, calcium 215 mg, vitamin D 27 IU, 15 g (sat. fat 7.3 g), cholesterol 67 mg, protein 35 g, carbohydrates 12 g, sodium 396 mg

Published December 2013

Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home. Learn more at

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