Summer Steak Salad
- 4 TB
extra-virgin olive oil
- 2 TB red
wine vinegar
- 1 TB lemon
juice
- 1 tsp Dijon
mustard
- 1 tsp minced
garlic
- 1/4 tsp sea
salt
- 1/4 tsp
fresh ground pepper
-
- 2 Rib Eye
Medallions, removed from refrigerator at least 20 minutes prior to grilling
- 1 TB olive
oil
- sea salt and
fresh pepper
- 1 head
Romaine lettuce, chopped
- 2 ears of
corn, kernels cut from the cob
- 1 pint
cherry tomatoes, quartered
- 2 avocados,
cubed
- 4 ounces crumbled
Feta cheese
For the
dressing, place first 7 ingredients in a bowl and whisk to combine. Set aside.
Heat grill
to medium. Drizzle olive oil over steaks and sprinkle with salt and pepper. Grill
steaks until heated through, about 8-10 minutes per site, depending on
thickness. Let rest 5 minutes, then slice against the grain.
Add Romaine
to bottom of bowl and add remaining salad ingredients. Drizzle a little
dressing to coat. Top with sliced steak. Drizzle more dressing if needed. Serves 4.
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