Prep Time: 10 min. • Cook Time: 15 min.
Remove outer leaves from iceberg. Cut in half and then cut into quarters. In a small bowl, mix the red onions, red wine vinegar, and ½ teaspoon of salt. Set aside to marinate.
Season steaks with ½ teaspoon of salt and ¼ teaspoon pepper. Combine blue cheese crumbles with the ranch dressing.
Heat a frying pan on the stove on high. Once heated, add olive oil and the steak to the pan. Cook for 4 minutes on each side.* Remove from pan and let rest for 5 minutes. After resting, slice steak.
Arrange the iceberg on platter, drizzle with blue cheese dressing, scatter the cherry tomatoes, and pickled onions and top with the steak!
*For food safety, cook steaks to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 710, Fat 47g, Sat Fat 15g, Trans Fat 0g, Cholesterol 160mg, Sodium 1050mg, Total Carbohydrate 17g, Fiber 5g, Sugars 11g, Protein 55g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free