On an especially frustrating or long day, I love to ask for dinner ideas to help inject a little more “buy in”. Many times, the requests revolve around some type of meat and this particularly sultry summer day was no different. Ben injected just a little twist to address the fact that it was hot out– “Oh!! How about steak salad?” And just like that, things started to look up.
Here is a quick and easy steak salad recipe for all to enjoy. Perfect for dining al fresco or eating in; steak salad is a wonderful way to enjoy summer at the table!
Insalata di Bistecca
Ingredients
Steak Salad
- 1 head organic red leaf lettuce chopped
- 1 head living butter lettuce chopped
- 1/2 red onion thinly sliced
- 1-1½ pounds flap meat steak
- 1-2 tbsp olive oil
- kosher salt to taste
- freshly ground black pepper to taste
- 2 lemons cut in half, for grilling
- vinaigrette
Vinaigrette
- ¼ cup pomegranate red wine vinegar
- ¾ cup olive oil extra virgin
- 1 lemon zest and juice
- 1 dollop dijon mustard
- 1 small shallot diced
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
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Drizzle flap steak with olive oil and season with salt and pepper. Let sit for 30 minutes while you prepare the salad and heat up the barbecue.
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Whisk together all the vinaigrette ingredients and set aside.
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In a salad bowl or on a large platter, add the lettuces and red onion.
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Barbecue steak until medium rare; let rest and then slice.
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Add steak to salad mix and toss together with dressing.
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Serve with a baguette and grilled lemon. Enjoy!
- Insalata di Bistecca // Steak Salad - August 19, 2020
- Pasta d’Estate // Summer Pasta - August 19, 2020
- N°1 Estate a tavola // Summer at the table - August 17, 2020
