Fast and Easy Summer Steak Salad
September 13, 2010, By Catherine Couretas 0 comments
Many men may be discouraged from eating salads because of the idea salads are a “lighter” meal. That all depends on which ingredients you choose, though.
Get your grill fired up and throw together a steak salad. The nice thing about this salad is that you’re grilling – but not for too long. With smaller pieces of meat, this can be thrown together in less time than other meals and has it’s own unique flavor. You’ll be “dressed” to impress.
Here’s what you’ll need.
- Filet Mignon (1/2 lb per person)
- 1 head of Romaine lettuce, washed and dried
- 1 package cherry tomatoes
- 1 medium red onion
- 10 sliced white mushrooms
- 16 ounces feta cheese, crumbled
- Garlic salt
- Olive oil
- Red wine vinegar
- Oregano
- 2 tablespoons butter
And of course, you’ll need your grill. Here’s how you’ll put it together.
- Slice steak against grain in ¼ inch slices. Place on waxed paper and sprinkle with red wine vinegar and olive oil. (Total about 2 tablespoons.) Season with garlic salt and black pepper.
- Slice onion into ¼ inch slices and place in preheated skillet with butter. Cook through until caramelized and add sliced mushrooms. Cook until both onions and mushrooms are slightly browned. Set aside.
- Place torn romaine lettuce in large salad bowl. Add cherry tomatoes and crumbled feta cheese.
- Fold steak slices in half and place on metal skewers. Grill on medium heat until cooked medium to medium well.
- Top salad with onion/mushroom mixture. Remove steak slices from skewers and place on top of salad.
- Add about 1 tablespoon of oregano and 1 teaspoon of fresh ground black pepper to salad, sprinkle with red wine vinegar and drizzle with olive oil.
- Toss salad until all ingredients are mixed.
Serve immediately and enjoy!
Catherine Couretas is a freelancer at Barefoot Proximity and a contributor to Man of the House.
