Grilled Steak Salad Niçoise

Name: Grilled Steak Salad Niçoise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 2 Tbsps Dijon mustard; 680 grams flank steak; 113 grams green beans, trimmed; 2 hard-cooked eggs, quartered; 16 kalamata olives; 4 medium sizes new potatoes, cut into 1/4-inch slices; 4 plum tomatoes, each cut into 4 wedges; 1 liters gourmet salad greens; 454 grams vinaigrette

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.

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Grains

Steak

Whisk together vinaigrette, mustard, and, if desired, anchovy paste.

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Anchovy Paste

Vinaigrette

Mustard

Equipment you will use

Whisk

Pour 1/2 cup mixture in a shallow dish or heavy-duty zip-top plastic bag; reserve remaining mixture.

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Ziploc Bags

Add flank steak to dish or bag, cover or seal, and chill 1 hour, turning occasionally.

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Flank Steak

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.

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Vinaigrette

Potato

Water

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Sauce Pan

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.

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Green Beans

Water

Beans

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Paper Towels

Remove flank steak from marinade, and discard marinade.

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Flank Steak

Marinade

Grill steak, covered with grill lid, over medium-high heat (350 to 40

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Steak

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Grill

5 minutes on each side or to desired degree of doneness.

Remove from grill, and let stand 10 minutes.

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Grill

Cut diagonally across grain into 1/4-inch-thick slices.

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Grains

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.

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Greens

Green Beans

Vinaigrette

Olives

Potato

Tomato

Steak

Egg

Drizzle with remaining vinaigrette mixture, and serve immediately.

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Vinaigrette

Equipment

Ingredients

Servings:

2Tbsps

Dijon mustard 680grams

flank steak 113grams

green beans, trimmed 2

hard-cooked eggs, quartered 16

kalamata olives 4medium sizes

new potatoes, cut into 1/4-inch slices 4

plum tomatoes, each cut into 4 wedges 1liters

gourmet salad greens 454grams

vinaigrette

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. You could try Maddalena Merlot. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 19 dollars per bottle.