• We eat a ton of salads at home. Not dainty light salads, but hearty ones with roasted salmon, grilled tuna, or seared steak. Farmer’s market visits always spark off my inspiration – as was the case with this beautiful mix of mustard greens, kale, and arugula. For steak salads, I generally like the thinner cuts. I love the chewiness and beefy flavor of skirt steak, but this is not to everyone’s taste, so flank is a safer substitute. I pound mine a little thinner so that I can cook the whole thing on our grill pan and get some nice char. And the best part of this recipe is that the selection of indoor-grown micro greens is guaranteed to satisfy your salad cravings all year round.

Ingredients

  • For the quick-pickled onions:
  • 1 small red onion, sliced
  • 3 Tablespoons white wine vinegar
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • For the dressing:
  • 1 Tablespoon whole grain mustard
  • 3 Tablespoons white wine vinegar
  • Salt and pepper to taste
  • 6 Tablespoons olive oil
  • For the salad:
  • 1 lb steak, either flank (lightly pounded with a meat mallet), or skirt
  • 2 Tablespoons olive oil
  • A few big handfuls of micro greens or baby arugula (about 6-8 ounces), preferably organic, washed and dried
  • Salt and pepper
0 (Rated by 0 moms)
PREP TIME 10 Min READY IN 30 Min
COOK TIME 20 Min SERVINGS 2
MAIN INGREDIENT Beef
MEAL/COURSE Dinner
TYPE OF DISH Salad
COOKING METHOD BBQ & Grilled
DIETARY NOTES Nut-free, Quick & Easy, Healthy

Preparation

  1. For the quick-pickled onions:
  2. Put the onions in a small bowl with the next three ingredients and set aside, tossing once in
  3. a while for 20 minutes. After 20 minutes, drain the onions
  4. For the dressing:
  5. While the onions are pickling, in a large bowl, whisk together the mustard and vinegar.
  6. While whisking, slowly drizzle in the olive oil. Season with salt and pepper.
  7. Preheat grill to med/high
  8. Season the steak to taste with salt and pepper, drizzle with olive oil, and throw on your grill or pan for about 4 minutes per side until cooked to desired doneness (I like mine medium)
  9. When steak is done, remove it to a cutting board and let rest for 10 minutes.
  10. While the steak is resting, put your arugula and quick-pickled onions in the bowl with the dressing, and toss.
  11. Once steak has rested, carve against the grain in thick slices, and plate on a large platter. Top with the greens and serve.
  12. Notes: This makes enough salad for a large dinner for two, or 4 smaller servings. Would be delicious with some crusty bread, plain, or grilled with olive oil and rubbed with a clove of garlic before sprinkling with salt.

Rating

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