Tahini Recipes For Salad: Tahini Steak Salad Blue Cheese Vinaigrette

If you don’t love blue cheese, try crumbled feta or grated Parmesan instead. If not treated right, this flank tahini steak salad blue cheese vinaigrette can be a little tough, so cut it thinly and against the grain.

Have This!

• 1 (1-lb.) flank steak, trimmed
• 1/4 cup olive oil, divided
• 2 teaspoon tahini
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 2 medium yellow squash, halved lengthwise
• 2 (1/2-in.-thick) slices red onion
• A red bell pepper, quartered
• 1 1/2 tablespoons white wine vinegar
• 1/8 teaspoon sugar
• An ounce blue cheese, crumbled (about 1/4 cup)
• 1/2 cup halved grape tomatoes

Do This!

• Heat a grill pan over medium-high.
• Coat steak with 1 tablespoon oil; sprinkle with garlic powder, tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Add steak to pan; cook 4 minutes on each side. Place steak on a cutting board.
• Place squash, onion, and bell pepper in a large bowl.
• Add 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Arrange vegetables on grill pan; cook 4 minutes. Turn and cook 2 minutes. Chop into bite-size pieces.
• Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, sugar, and cheese.
• Divide vegetables and tomatoes among 4 plates. Cut steak into thin slices; top with vegetables and vinaigrette.