Succulant Steak Salad
servings: 4
total time:
recipe by: Rae
Ingredients
- 1.25 lb Flat Iron Steak
- 1/2 English Cucumber, peeled, halved and thinly sliced
- 1/2 medium red onion, fine julienne
- 1 medium head romaine lettuce, chopped
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh grated Parmesan Cheese
- 1/4 cup Parsley Caper Vinaigrette
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
OXO Good Grips Salad Dressing Shaker - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Unwasted Reusable Silicone Lids - SEE ON AMAZON
Zulay Kitchen Vegetable Peeler - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Benriner Japanese Mandoline - SEE ON AMAZON
Rubbermaid 3-Piece Produce Saver Containers - SEE ON AMAZON
AeroGarden Hydroponic Indoor Herb Garden - SEE ON AMAZON
Deiss LUX Durable TPU Cutting Boards - SEE MORE
Directions
- Dry the steak with paper towels
- Place steak on a baking sheet and season with Kosher Salt and fresh ground black pepper- lots of seasoning!
- 3.Place steak under the broiler for 6 minutes flip and broil another another 4-6 minutes depending on your liking.
- RARE- 125° F
- MEDIUM RARE- 135°F
- MEDIUM- 145°F
- MEDIUM WELL- 150°F
- WELL DONE- 160°F
- Remove steak from pan and allow to rest on the cutting or plate for 10 minutes
- In the meantime prepare the salad: In a large bowl put the lettuce, cucumber, red onion, pine nuts and dressing. Toss with tongs and separate onto 4 plates.
- Slice the steak against the grain and shingle equal amounts on each plate.
- Sprinkle with Parmesan.
- Serve with extra dressing on the side.
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