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Easy Steak Salad with Lemon Vinaigrette
Ingredients
- Extra virgin olive oil
- 1 pound skirt steak
- Saltfreshly ground pepper
- 1/2 head lettuce greens
- 1 bunch arugula
- 1/2 pepper red bell pepper
- 4 scallions scallions
- 1 avocado avocado
- 4 ounces goat cheese
- Pomegranate Pomegranate
- 2 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- Saltpepper
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Instructions
- Heat a couple teaspoons of oil in a cast iron pan on high heat. Pat the steaks dry. Sprinkle the steaks on both sides with a little salt.,Sear the steaks in the pan on both sides, just until nicely browned. Remove pan from heat and cover. Let cook for a few minutes more, until the steak is done to your liking.,You can test with a meat thermometer. Remove steak from pan at 125°F to 130°F for rare, 140°F for medium rare, 150° for medium. Or use your fingers to test the meat for doneness (see The Finger Test to Check the Doneness of Meat).
- Remove from pan to a cutting board. Let rest for a few minutes before cutting. Cut thin slices, on a diagonal so you slice wide pieces, across the grain of the meat.
- Toss together the lettuce greens, arugula, bell pepper, goat cheese, and scallions. Arrange on individual plates. Sprinkle with avocado. Lay on top several slices of chilled sliced steak. Sprinkle with pomegranate seeds or sliced kumquats if using.
- Mix together the lemon juice, olive oil, mustard, and salt and pepper to taste. Drizzle on salad.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original
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