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Blackened Steak Salad

Blackened Steak Salad



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Yield

Serves 4 (serving size: about 1 1/2 cups)

Steak-centric salads are a staple of the American gastropub menu. Unfortunately, the “salad” interpretation is a bit loose—the lettuce merely a bed for a Flinstone-sized protein serving, the butter-yellow croutons, tons of cheese, and creamy dressing blanketing all. We kept the chargrilled steak then topped it off with good-for-you avocado and a vinaigrette that complements the vegetables rather than disguise them. This changes not only make it healthier, but it keeps the whole dish paleo-friendly. A little meat goes a long way: just 12 ounces is plenty to serve 4.

Ingredients

  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 (12 oz.) flank steak, trimmed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 4 cups firmly packed arugula
  • 1/2 cup vertically sliced red onion (from 1 small onion)
  • 1/2 ripe avocado, chopped

Nutritional Information

  • Calories 332
  • Fat 24.4g
  • Satfat 5.6g
  • Monofat 15.5g
  • Polyfat 2g
  • Protein 21g
  • Carbohydrate 6g
  • Fiber 2g
  • Cholesterol 58mg
  • Iron 2mg
  • Sodium 410mg
  • Calcium 116mg
  • Sugars 2.7g

How to Make It

Step 1

Heat a grill pan over medium-high. Combine salt, pepper, paprika, and garlic powder in a small bowl. Rub spice mixture evenly over steak. Add steak to pan; grill 5 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.

Step 2

Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk. Add steak, arugula, and onion; toss to coat. Divide salad among 4 plates. Top evenly with avocado.


Watch the video: Steak Salad Recipe