Grilled Steak Salad
NUT
FREE
Crispy lettuce, rich and meaty grilled steak and portobellos, tomatoes, and a mildly pungent creamy dressing join to create a salad perfect for a barbecue.
| Prep Time 15 minutes |
Cook Time 20 minutes |
Makes 2 salads |
Serving Size 1 salad |
INGREDIENTS
2 medium portobello mushrooms, stems removed
1 TB. ghee or animal fat
½ tsp. sea salt
⅛ tsp. ground black pepper
12 oz. (340g) top sirloin steak, 1 to 1½ in. (2.5 to 3.75cm) thick
6 cups romaine lettuce hearts, chopped
1 medium red ripe tomato, cored and sliced into 4 slices
½ avocado, peeled, seeded, and sliced
2 thin slices red onion
½ cup Horsey Dressing
METHOD
1 Preheat the grill to medium.Brush both sides of portobello mushrooms with ghee, and sprinkle mushroom and steak with salt and pepper.
2 Grill for 7 minutes, rotating 90 degrees midway through cook time. Flip over and cook for 7 minutes on the other side, rotating 90 degrees midway through.
3 Transfer steak and portobellos to separate plates, and let rest for 5 minutes before slicing thinly on the bias.
4 In a medium bowl, toss together romaine lettuce, tomato, avocado, red onion, steak, and portobellos, and toss with Horsey Dressing to coat.
Dressing
Horsey Dressing
In a food processor fitted with a metal blade, process 1¾ cups homemade yogurt; 4 tablespoons peeled, freshly grated horseradish root; 1 teaspoon lemon juice; ¼ cup scallion, green parts only, chopped small; ⅛ teaspoon black pepper; and ¼ teaspoon sea salt until smooth. Refrigerate tightly covered until needed.