STEAK SALAD (Made by Anna Olson)

Name: STEAK SALAD
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Cuisine: Canadian
Ingredients: Red Onion Vinaigrette; ⅓ cup (75 mL) chopped red onion; 3 Tbsp (75 mL) chopped red onion; 3 Tbsp (45 mL) red wine vinegar; 2 tsp (10 mL) honey; 1 tsp (5 mL) Dijon mustard; 1 tsp (5 mL) finely chopped fresh tarragon; ¾ cup (175 mL) canola or grapeseed oil; salt and pepper; Salad; 6 fresh apricots, cut in half and pitted; 6 cups (1.5 L) mixed tender greens, such as Boston, or leaf lettuce; ½ cup (125 mL) lightly toasted walnut pieces; ⅓ cup (75 mL) crumbled Feta cheese; Marinated Flank Steak; 1 cup (250 mL) red wine vinegar; ¼ cup (125 mL) soy sauce; 2 Tbsp (30 mL) Dijon mustard; 6 clove garlic, sliced; 1 onion, sliced; 3 sprig fresh rosemary; 2 Tbsp (30 mL) olive oil; 2 lb(s) beef flank steak; coarse salt and cracked black pepper

by Anna Olson November 19, 2021

written by Anna Olson November 19, 2021

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Steak salad is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

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STEAK SALAD

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 30 Minutes Cooking Time: 05 Minutes 05 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Red Onion Vinaigrette

⅓ cup (75 mL) chopped red onion
3 Tbsp (75 mL) chopped red onion
3 Tbsp (45 mL) red wine vinegar
2 tsp (10 mL) honey
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) finely chopped fresh tarragon
¾ cup (175 mL) canola or grapeseed oil
salt and pepper

Salad

6 fresh apricots, cut in half and pitted
6 cups (1.5 L) mixed tender greens, such as Boston, or leaf lettuce
½ cup (125 mL) lightly toasted walnut pieces
⅓ cup (75 mL) crumbled Feta cheese

Marinated Flank Steak

1 cup (250 mL) red wine vinegar
¼ cup (125 mL) soy sauce
2 Tbsp (30 mL) Dijon mustard
6 clove garlic, sliced
1 onion, sliced
3 sprig fresh rosemary
2 Tbsp (30 mL) olive oil
2 lb(s) beef flank steak
coarse salt and cracked black pepper

Instructions

Red Onion Vinaigrette

For vinaigrette, pulse onion, vinegar, honey, mustard and tarragon in a food processor or with a hand blender until smooth. While blending, slowly pour in oil until incorporated. If vinaigrette is too thick, whisk in 2 to 3 tbsp (30-45 mL) warm water. Season to taste.

Salad

To build salad, grill apricot halves over high heat turning once, just to soften and add grill marks, about 4 minutes. Slice apricot halves into half again and toss with 2 tbsp (30 mL) of vinaigrette.
Arrange salad greens on a platter and arrange apricots on top. Sprinkle salad with walnut pieces and Feta and dress immediately before serving (or serve vinaigrette on the side).

Marinated Flank Steak

Stir vinegar, soy sauce and mustard in a large flat dish. Stir in garlic and onion and pull rosemary leaves off their stem and add. Whisk in oil. Add flank steak and spoon some of the marinade (including garlic & onions over top). Cover dish and chill for 30 minutes up to 12 hours before grilling, turning steak once or twice.
To cook, grill steak over high heat, about 5 minutes on each side (do not cook past medium). Let steak rest on a cutting board for 3 minutes before slicing on the bias (against the grain). Arrange steak on salad or on side plate and sprinkle with salt and pepper before serving.

Recipe video

Bon Appétit

Anna Olson

Chef Anna Olson is here to teach you how to bake and cook every dish you could ever want to make! Follow along with the recipes in the descriptions and you will be a star in the kitchen in no time!