Steak Salad
AmericanBeefIntermediate25 minBy Northstar
Ingredients
Servings
4
- 1 lb beef tenderloin filets
- 0.3 tsp salt and black pepper
- 8 oz mixed field greens
- 8 stalks asparagus, trimmed and cooked
- 0.5 cup Greek olives
- 12 whole cherry tomatoes
- 2/3 cup extra-virgin olive oil
- 1 tsp finely minced garlic
- 1 tsp finely minced onion
- 1 tbsp Italian herb spice blend
- 0.5 cup fresh squeezed lemon juice
- 1 tsp finely grated lemon zest
Instructions
- 1
Combine all vinaigrette ingredients (olive oil, garlic, onion, Italian herbs, lemon juice, lemon zest, salt and pepper) in a jar with tight-fitting lid. Shake well. Set aside.
- 2
Season beef with salt and pepper. Grill until medium-rare, turning once, about 17 minutes total.
- 3
Slice beef on the diagonal into thin pieces.
- 4
Place salad greens in a mixing bowl. Toss with 2 ounces of the vinaigrette. Plate dressed greens on serving plates.
- 5
Position asparagus in a 'V' formation on each plate. Add olives and cherry tomatoes.
- 6
Place tenderloin slices down center of each salad. Serve with remaining vinaigrette on the side.
Tags
salad