Fall
Steak Salad with Micro Greens
by:
Feed Me Dearly
May 5, 2014
0 0 out of 5 stars / 0 Ratings0 total ratings /
5 Stars: Love Love Love.
4 Stars: I'd have seconds!
3 Stars: Meh...
2 Stars: Not feeling it.
1 Star: Needs a do-over.
- Serves 2
Author Notes
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. —Feed Me Dearly
What You'll Need
Ingredients
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For the quick-pickled onions:
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1
small red onion, sliced
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3 tablespoons
white wine vinegar
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1 tablespoon
sugar
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For the dressing:
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1 tablespoon
whole grain mustard
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3 tablespoons
white wine vinegar
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Salt and pepper to taste
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6 tablespoons
olive oil
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For the salad:
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1 pound
steak, either flank (lightly pounded with a meat mallet), or skirt
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2 tablespoons
olive oil
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A few big handfuls of micro greens or baby arugula (about 6-8 ounces), preferably organic, washed and dried
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Salt and pepper
Directions
- For the quick-pickled onions: Put the onions in a small bowl with the next three ingredients and set aside, tossing once in a while for 20 minutes. After 20 minutes, drain the onions
- For the dressing: While the onions are pickling, in a large bowl, whisk together the mustard and vinegar. While whisking, slowly drizzle in the olive oil. Season with salt and pepper.
- Preheat grill to med/high.
- 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).
- When steak is done, remove it to a cutting board and let rest for 10 minutes.
- While the steak is resting, put your arugula and quick-pickled onions in the bowl with the dressing, and toss.
- Once steak has rested, carve against the grain in thick slices, and plate on a large platter. Top with the greens and serve.
- 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.
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