Grilled Steak Salad
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
41
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 tsps
Extra-Virgin Olive Oil2 tbsps
Light Mayonnaise2 tbsps
Honey1 small
Iceberg Lettuce (head, shredded)2 bunches
Scallions (cut into 2-inch pieces)1 cup
GrapeDirections:
1
Preheat the oven to 450 degrees F
2
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
3
Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl
4
Add the roasted celery and toss
5
Add the lettuce and watercress but don't toss
6
Heat a large grill pan or cast-iron skillet over high heat
7
Rub the steak with the remaining 1 teaspoon olive oil and season with salt and pepper
8
When the pan is very hot, add the steak and cook, undisturbed, about 3 to 4 minutes per side for medium rare
9
Transfer to a cutting board
10
Add the scallions to the pan and cook until charred, about 2 minutes per side
11
Slice the steak against the grain, discarding the tough membrane that runs through the center
12
Add the steak and tomatoes to the bowl with the salad and toss to coat
13
Divide among plates
14
Photograph by Antonis Achilleos