Why is it that when Spring is in the air, the cravings for comfort food seems to disappear and the desire for fresher ingredients become stronger? Perhaps the days getting a bit longer helps as we tend to eat lighter when it is light out. Daylight savings is just around the corner as are the ‘lighter’ meals…
This is such a great salad. It offers the health benefits of all the veggies as well as satiating any craving one might have for a steak. The dressing mimics those that you can find at a good steak house. It has a touch of Worcestershire sauce that enhances the flavors of the steak. Skirt steak can be substituted for the flank steak. Skirt steak is hard to find locally so we tend to have to use flank steak. Either way, this is a refreshing meal. A good baguette on the side is recommended!
for the salad:
1-1 1/4 lb flank steak (skirt steak if available)
1 to 2 tbs olive oil
1 pint cherry tomatoes, halved
1/2 c blue cheese, crumbled
1 avocado, sliced
1 lb romaine lettuce, washed and dried
for the dressing:
1 tbs Dijon mustard (Trader Joe’s has a great spicy dijon)
2 tbs wine vinegar
1 small garlic clove, minced
1 tsp Worcestershire sauce
1 tsp honey
1/3 c olive oil
½ tsp Kosher salt and freshly ground pepper each
Season the steak with Kosher salt and freshly ground pepper and let sit at room temperature for 20 minutes.
Whisk together the Dijon, red wine vinegar, garlic, Worcestershire sauce, honey, and olive oil until fully blended. Season with salt and pepper.
If grilling, heat the grill to medium high. Place the steak on prepared grill. Let the steak sit (covered if using a gas grill) for 4-5 minutes and turn over. Cook for another 3-5 minutes depending on desired wellness. Remove streak from heat, place on a cutting board and loosely cover with foil. Let it sit for five minutes.
Skillet option: Heat skillet on medium-high heat and add olive oil. Place steak in skillet once the oil is hot. Let the steak sit unmoved for 5 minutes. Flip the steak, and cook for another 3-5 minutes depending if you want medium rare or well done. Remove from heat.
Meanwhile, in a large serving bowl, gently toss together the romaine, halved cherry tomatoes, and sliced avocado. Drizzle with 1/3 of the vinaigrette. Thinly slice steak on the diagonal (against the grain) and place the steak slices on top of the salad. Sprinkle with the blue cheese crumbles. Drizzle another 1/3 of the dressing over the steak. Serve immediately. The additional dressing can be used to taste after serving.