This salad is a vehicle for your seasonal veggies. Steak cuts that work well in this recipe are flat iron, skirt steak, and tenderloin. Marinating the steak is optional, but always remember to season with salt and pepper or spice mix of choice. To make it easier, you can prep the salad undressed ahead of time and store it in the fridge for one to three days.
PRO TIP: Before turning on your grill, spray the grates with avocado oil to avoid sticking. You can also grill the romaine, simply cut in half or quarters and grill over high heat 15-20 seconds each side. Once cooked, eat with a knife and fork or chop into bite sized pieces.
Grilled Steak Salad with Lemon Mediterranean Dressing
SERVES 4
INGREDIENTS:
16–24 ounces grilled steak
1 head romaine, outer leaves removed, cut in bite sized pieces
10 cherry tomatoes, cut in half
1 bunch grilled or roasted asparagus, tips removed
1/8 tsp. Kosher salt
3–5 cranks freshly ground pepper
1/4 cup fresh herbs like mint, parsley, and basil; leaves only, chopped or torn (garnish)
DIRECTIONS:
-
Cook the steak to desired doneness and rest for 10 to 15 minutes before slicing.
-
Assemble salad. Season salad with salt, pepper, and dressing of choice (it pairs great with Lemon Mediterranean Dressing—see below) before serving.
IF YOU’RE SHORT ON TIME:
-
Purchase the steak cooked and sliced.
-
Purchase prepped greens and veggies.
-
Purchase prepared dressing or drizzle with olive oil and a squeeze of lemon or a splash of vinegar.
FAMILY NOTE:
Add a side of baked sweet potato fries, wild rice, or quinoa.
Lemon Mediterranean Dressing
Makes about 3/4 cup
This dressing works well with chicken, salmon, shrimp, and lamb. For a more pronounced garlic flavor, mince the garlic. You can also use this dressing as a marinade. Use one to two tablespoons for one pound of meat and marinate it for up to 24 hours. For fish and shellfish, reduce the marination time to five minutes or less.
Ingredients:
2 Tbsp. fresh lemon juice
1 tsp. Dijon or whole grain mustard
1 tsp. apple cider vinegar
1 clove garlic, smashed with a knife
1 tsp. dried oregano
1/2 cup olive oil
1/8 tsp. Kosher salt
3–5 cranks freshly ground pepper
DIRECTIONS
-
Add all ingredients to a mason jar and shake until incorporated.
-
Store for up to two weeks in the fridge.
Recipe developed by Chef Carla Contreras.
