Grilled Steak Salad with Spicy Mustard Vinaigrette
Boy has it been hot here! For the past 2 weeks temperatures here have stayed above 100 degrees and that's in the shade. When it gets this hot, the last thing I want to do is move, let alone cook. The grill has definitely been a life saver for us these past few weeks. It allows me to push all the work of cooking onto my husband. He loves grilling--thank The Lord! Since he is so happy to cook on the grill, I thought I'd make a steak salad, which requires little effort from me other than cutting veggies, and marinating the steak in my FoodSaver. Oh and making a vinaigrette to go on the salad. All easy, peasy, lemon queasy;-)
Prep time: 10 minutes
Cook time: 5-7 minutes
Total time: 17 minutes
Ingredients:
1lb of flank or skirt steak
3 cloves of garlic pasted
1 tablespoon of olive oil
1 tablespoon of lemon juice
Sea salt and black pepper to taste
5 cups of mixed organic salad greens
1/2 cup of organic cucumber cubed
1/2 cup of organic orange bell pepper sliced
2 small organic heirloom tomatoes sliced and quartered
1/4 cup of radish sliced thinly
Ingredients for Spicy mustard vinaigrette
1 teaspoon of Dijon mustard
1 tablespoon of lemon juice
1 tablespoon of sherry vinegar (or red wine vinegar)
1 small clove of grated garlic
4 tablespoons of olive oil
1/8 teaspoon of Worcester sauce (optional)
1/2 teaspoon of maple sugar (can sub with maple syrup, agave, or honey)
Sea salt to taste
Directions: in a small bowl whisk all the ingredients for the vinaigrette together and set aside. In a large bowl toss together the mixed greens, cucumbers, bell peppers, and tomatoes and set aside. In another bowl Mix together the pasted garlic, lemon juice, and olive oil. Season the steak generously with sea salt and black pepper, then pour the lemon and garlic marinade over both sides of the steak. Grill the steak for 5-8 minutes on each side, let it rest for 5-7 minutes, then slice on a bias, and serve over the salad. Top with a few spoonfuls of mustard vinaigrette and enjoy.
