Grilled Steak Salad

Name: Grilled Steak Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 10 stalks celery (about 1 bunch), cut into 1-inch pieces; 237 milliliters grape or cherry tomatoes, halved; 1 Tbsp green hot sauce; 2 Tbsps honey; 1 small head iceberg lettuce, shredded; 2 Juice of limes; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps light mayonnaise; 4 teaspoons extra-virgin olive oil; 2 bunches scallions, cut into 2-inch pieces; 567 grams blade steak, about 3/4 inch thick (4 to 6 steaks); 710 milliliters bunch watercress, torn

Grilled Steak Salad might be just the main course you are searching for. This recipe makes 4 servings with 325 calories, 32g of protein, and 14g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up celery, scallions, blade steak, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 40 minutes.

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Celery

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl.

Ingredients you will need

Lime Juice

Mayonnaise

Hot Sauce

Olive Oil

Honey

Water

Equipment you will use

Whisk

Bowl

Add the roasted celery and toss.

Ingredients you will need

Celery

Add the lettuce and watercress but don't toss.

Ingredients you will need

Watercress

Lettuce

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Steak

Dry Seasoning Rub

Equipment you will use

Grill Pan

Frying Pan

Transfer to a cutting board.

Equipment you will use

Cutting Board

Add the scallions to the pan and cook until charred, about 2 minutes per side.

Ingredients you will need

Green Onions

Equipment you will use

Frying Pan

Slice the steak against the grain, discarding the tough membrane that runs through the center.

Ingredients you will need

Grains

Steak

Add the steak and tomatoes to the bowl with the salad and toss to coat. Divide among plates.

Ingredients you will need

Tomato

Steak

Equipment you will use

Bowl

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

10stalks

celery (about 1 bunch), cut into 1-inch pieces 237milliliters

grape or cherry tomatoes, halved 1Tbsp

green hot sauce 2Tbsps

honey 1small head

iceberg lettuce, shredded 2

Juice of limes 4servings

Kosher salt and freshly ground pepper 2Tbsps

light mayonnaise 4teaspoons

extra-virgin olive oil 2bunches

scallions, cut into 2-inch pieces 567grams

blade steak, about 3/4 inch thick (4 to 6 steaks)710milliliters

bunch watercress, torn

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are great choices 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 Tudor Wines Tondre Reserve Santa Lucia Highland Pinot Noir. It has 5 out of 5 stars and a bottle costs about 75 dollars.