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Prep time
20 minutes
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Cook time
1 hour 30 minutes
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Serves
6-8
Author Notes
A twist on a steak dinner. This salad contains all the elements of a steak dinner but served as a salad. —C. Green
Ingredients
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1
Delicata squash
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2
Rib eye or strip loin steaks or 1 flank steak
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2
Onions
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1
Container mushrooms (your choice)
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2
Heads bib lettuce
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1 packet
Goat cheese (small)
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Splash
Balsamic vinegar
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Grape tomatoes
Directions
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Slice Delicata squash into thin strips and brush with a little olive oil (if you like you can brush with maple syrup instead). Roast until soft. Delicata squash has a thin skin which you can eat.
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Sauté onions and mushrooms in olive oil. When done, add a splash of balsamic vinegar and sauté until liquid is absorbed
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Salt and pepper to season steak. Grill till medium (pink inside). Add any spice you like on your steak.
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Plate as per picture with lettuce and tomatoes on the bottom, steak cut in thin slices spread around the lettuce. Layer onions and mushrooms around over top. Plate squash so it looks nice around the outer edge and break up small pieces of goat cheese over top. Dress with a light vinaigrette or eat as is.
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