Grilled Steak Salad
Grilled Steak Salad is a gluten free and dairy free main course. One portion of this dish contains around 32g of protein, 14g of fat, and a total of 325 calories. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. Head to the store and pick up mayonnaise, juice of lime, iceberg lettuce, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
Preheat the oven to 450 degrees F. Toss the celery, 1 teaspoon olive oil, and salt and pepper to taste on a foil-lined rimmed baking sheet; roast until tender, about 20 minutes.
Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl.
Add the roasted celery and toss.
Add the lettuce and watercress but don't toss.
Heat a large grill pan or cast-iron skillet over high heat. Rub the steak with the remaining 1 teaspoon olive oil and season with salt and pepper. When the pan is very hot, add the steak and cook, undisturbed, about 3 to 4 minutes per side for medium rare.
Transfer to a cutting board.
Add the scallions to the pan and cook until charred, about 2 minutes per side.
Slice the steak against the grain, discarding the tough membrane that runs through the center.
Add the steak and tomatoes to the bowl with the salad and toss to coat. Divide among plates.
Photograph by Antonis Achilleos
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine. It has 5 out of 5 stars and a bottle costs about 25 dollars.
Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine
Fruit-forward flavors, with soft supple tannins and a long finish.