Prepare vinaigrette by whisking together mustard, vinegar, oil, 2 tablespoons bleu cheese, 1/8 teaspoon salt, and pepper. Set aside.
Prepare outdoor grill (or a grill pan may be used indoors) over medium-high heat.
Season steak with salt and pepper, and grill 4-6 minutes per side, depending on thickness of steak and desired degree of doneness. Let cool then slice into ½-inch strips.
Toss together lettuce, tomatoes, and red onion. Arrange steak slices on top of salad, drizzle with vinaigrette, and sprinkle with 2 tablespoons bleu cheese.
Exchanges 4 fats; 3.5 vegetables; 3 lean meats
Side Suggestions: Warm Dinner Rolls or Breadsticks
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