• In a large bowl, toss spinach, watercress and endive. Divide evenly among 4 bowls.

  • Pat steak dry and sprinkle all over with 1/4 tsp salt and the pepper. In a large stainless skillet, heat 1/2 tbsp oil over medium. Cook steak 5 to 7 minutes per side, until temperature reaches 125°, for medium-rare. Transfer to a cutting board to rest 5 minutes (temp will rise to 135°).

  • Meanwhile, stir mayonnaise, vinegar, horseradish and sugar. Stir in 1/8 tsp salt and 1 1/2 tbsp oil.

  • Top each salad with dressing, onion and radish. Thinly slice steak against the grain, arrange over salads and crumble blue cheese on top. Serve with focaccia.

Nutrition Facts

408 calories; 22 g total fat; 793 mg sodium. 18 g carbohydrates; 34 g protein;