Beef and Blue-Cheese Salad

9 oz flank steak
2 plum tomatoes, cut into eighths
5 cup chopped romaine lettuce
3 Tbsp blue-cheese crumbles
1/3 cup vertically sliced onions
1 small clove garlic, crushed
Salt and pepper to taste
4 Tbsp balsamic vinaigrette, such as Newman's Own

1. Preheat a grill pan to medium-high.

2. Place the meat on the pan and cook for about 6 minutes per side, seasoning one side with salt and pepper as the other side cooks.

3. In a large bowl, mix the tomatoes, onions, and garlic.

4. Let the meat rest for 3 to 5 minutes after cooking, then slice diagonally across the grain into thin strips.

5. Add the meat and lettuce to the bowl, drop in the cheese crumbles, pour on the vinaigrette, and toss well so everything is completely coated.

Eat With: a toasted whole-wheat roll Makes 2 servings

Per serving (including roll): 400 calories, 34 g protein, 37 g carbs, 13.5 g fat (6 g saturated), 7 g fiber, 877 mg sodium