In my opinion, it is hard to beat a wonderful steak salad. I wanted to create a salad that incorporated ingredients that would be found in your favorite steakhouse. Spinach, mushrooms, tomatoes (I loved those large grilled tomatoes they serve), squash, avocado, steak and a vinaigrette. I marinated the steak in our favorite marinade, grilled until medium rare, sliced and served on top of all of the salad ingredients. I then drizzled the vinaigrette over the steak. Let’s just say – steakhouse wonderful!
Steak Salad with Parmesan Vinaigrette
2015-04-16 12:56:20
Ingredients
- Marinated Grilled Flank Steak
- Flank steak - size depending on number serving
- Juice of one lemon
- 1/2 cup soy sauce
- 1/4 cup red wine
- 3 tablespoons canola oil
- 2 tablespoons Worcestershire sauce
- 1 large clove garlic, minced
- 2 tablespoons chopped chives
- 1 teaspoon black pepper
- Vinaigrette
- 2/3 cups vegetable oil
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1/3 cup grated parmesan cheese
- Salad ingredients
- Mixed greens
- 8 oz. sliced mushrooms, sautéed in 2 tablespoons of butter
- 1 yellow squash, grated
- 2 large tomatoes, sliced
- 1 avocado, cubed
Instructions
- Combine marinade ingredients and marinate steak in large ziptop bag, 2 - 12 hours, prior to grilling.
- Just prior to serving, grill steak (approx. 9 minutes per side for medium rare) and slice on the diagonal into thin slices.
- Vinaigrette
- Combine all ingredients and refrigerate.
- To serve, combine salad ingredients in a large salad bowl, top with sliced steak and drizzle with dressing.
A Passion for Entertaining https://apassionforentertaining.com/