Grilled Steak Salad Niçoise
Grilled Steak Salad Niçoise is a gluten free, dairy free, and fodmap friendly recipe with 4 servings. One portion of this dish contains about 43g of protein, 71g of fat, and a total of 896 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. If you have dijon mustard, gourmet salad greens, plum tomatoes, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. It works best as a main course, and is done in about 45 minutes.
Instructions
Score steak diagonally across grain at 3/4-inch intervals.
Whisk together vinaigrette, mustard, and, if desired, anchovy paste.
Pour 1/2 cup mixture in a shallow dish or heavy-duty zip-top plastic bag; reserve remaining mixture.
Add flank steak to dish or bag, cover or seal, and chill 1 hour, turning occasionally.
Cook potato in boiling water to cover in a large saucepan 10 to 12 minutes or until tender; drain and toss with 1/2 cup reserved vinaigrette mixture. Set aside.
Cook green beans in boiling water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Pat dry with paper towels, and set aside.
Remove flank steak from marinade, and discard marinade.
Grill steak, covered with grill lid, over medium-high heat (350 to 40
5 minutes on each side or to desired degree of doneness.
Remove from grill, and let stand 10 minutes.
Cut diagonally across grain into 1/4-inch-thick slices.
Toss salad greens with 1/4 cup remaining vinaigrette mixture, and place on 4 serving plates. Arrange steak, green beans, potato, tomato, olives, and egg on salad greens.
Drizzle with remaining vinaigrette mixture, and serve immediately.