Marinated steak salad
Delicious marinated steak salad recipe using fresh ingredients like mixed greens, juicy tomatoes, and tangy vinaigrette dressing. Ideal for a flavorful and satisfying meal!
Ingredients:
- 1 medium shallot, minced
- 1/2 teaspoon minced fresh rosemary
- Salt and freshly ground pepper
- 3 tablespoons sherry wine vinegar
- 2 tablespoons Dijon mustard
- 1/4 cup walnut oil
- 1/4 cup plus 1 tablespoon vegetable oil
- Four 1-inch-thick boneless steaks (about 200g each)
- 1/2 cup coarsely chopped walnuts
- 2 Belgian endives, cut crosswise into 1-inch pieces
- 450g escarole, torn into bite-size pieces
- 110g Roquefort cheese, crumbled (about 1 cup)
Instructions:
- Combine the shallot, rosemary, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper in a small nonreactive saucepan. Add the vinegar and mustard, then mix in the walnut oil and vegetable oil. Place the steaks on a nonreactive baking sheet, pour 1/4 cup of the dressing on top, and ensure the steaks are coated. Let them marinate for 30 minutes.
- While waiting, preheat the oven to 350°F. Toast the walnuts for around 3 minutes or until they become fragrant.
- Get the broiler ready. Heat the remaining dressing on low heat and keep it warm. Broil the steaks for approximately 2 minutes per side to reach medium-rare doneness. Allow them to rest for 2 minutes.
- Mix the endives, escarole, Roquefort cheese, and walnuts with the dressing. Divide the mixture onto 4 plates. Slice each steak diagonally across the grain into 5 pieces and place them on the salads.
Summary:
- Calories: 3552 kcal
- Fat: 303 g
- Protein: 166 g
- Carbs: 50 g
- Potassium: 3242 mg
- Magnesium: 283 mg