Nutrition per serving may change if servings are adjusted.
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh sage
1 teaspoon salt
1 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
3 anchovy fillets or 1½ teaspoons anchovy paste
1 clove garlic
½ teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
1 tablespoon minced garlic
½ cup crumbled blue cheese
12 cups frisée or curly endive, torn into pieces
4 flat-iron steaks ( ¾ inch thick, about 1½ pounds total), trimmed, or 1 flank steak, cut crosswise into 4 equal pieces
To marinate steaks: Combine 3 tablespoons oil, minced garlic, thyme, sage, salt and 1 teaspoon pepper in a gallon-size sealable plastic bag. Add steaks and turn the bag several times to coat them. Let the steaks marinate for 1 hour at room temperature or refrigerate for up to 1 day.
To prepare dressing: Place vinegar, mustard, anchovy, garlic clove and ½ teaspoon pepper in a mini food processor (or blender) and process until smooth, scraping down the sides with a rubber spatula as needed. Add ¼ cup oil and process until creamy. Set aside for up to 1 hour or refrigerate for up to 1 day.
To cook steaks: Heat a ridged grill pan over medium-high heat until hot or preheat a grill to medium-high.
Remove the steaks from the marinade. (Discard marinade.) Grill the steaks (two at a time, if using a grill pan) until browned on both sides and an instant-read thermometer inserted into the center registers 125 degrees to 130°F for medium-rare, 2 to 4 minutes per side. Transfer to a clean cutting board.
To finish the salad: Toss frisee (or endive) with the dressing in a large bowl. Divide among 6 plates. Slice the steak diagonally across the grain into ¼-inch-thick slices. Top the salads with the steak and sprinkle with blue cheese.
Make Ahead Tip: Marinate steaks (Step 1), prepare dressing (Step 2) and refrigerate for up to 1 day. Let stand at room temperature for 40 minutes before cooking.
363 calories;26 g fat(7 g sat); 3 g fiber; 4 g carbohydrates; 28 g protein; 154 mcg folate; 79 mg cholesterol; 0 g sugars; 0 g added sugars; 2,267 IU vitamin A; 7 mg vitamin C; 134 mg calcium; 3 mg iron; 561 mg sodium; 635 mg potassium
Vitamin A (45% daily value), Folate (38% dv)
Carbohydrate Servings: ½
Exchanges: ½ vegetable, 3½ lean meat, ½ high-fat meat, 3 fat