Romaine Steak Salad with Parsley Caper Vinaigrette
Broiled flat iron steaks served with a romaine salad made up of cucumber, onion, pine nuts, and Parmesan cheese and a homemade parsley caper vinaigrette dressing.
Romaine Steak Salad with Parsley Caper Vinaigrette
1/2 English Cucumber, peeled, halved and thinly sliced
1/2 medium red onion, thinly sliced
1 medium head romaine lettuce, chopped
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan Cheese
PARSLEY CAPER VINAIGRETTE:
1/2 cup olive oil
3 TBSP capers
2 TBSP red wine vinegar
2 TBSP freshly chopped flat leaf parsley
2 tsp Dijon mustard
2 medium garlic clove, minced
1/4 tsp salt
1/8 tsp black pepper
DIRECTIONS
Preheat the oven broiler on high heat.
Pat the steaks dry with paper towels then season the steaks all over with salt & pepper.
Place the steaks on a baking sheet under the broiler for about 5 minutes then flip and broil another 3 to 6 minutes depending on how well you like your steaks cooked: RARE-125°F, MEDIUM RARE-135°F, MEDIUM-145°F, MEDIUM WELL-150°F, WELL DONE-160°F.
Transfer the steaks to a cutting board to rest for about 10 minutes.
In the meantime make the dressing: Whisk together the oil, capers, vinegar, parsley, mustard, garlic, salt & pepper until well combined.
In a large mixing bowl toss together the cucumber, onion, lettuce, pine nuts, Parmesan, and 1/4-cup of the dressing.
Slice the steak against the grain then serve with the salad and the remaining dressing on the side.
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