It's July, folks! We kind of want to eat nothing but salad. And red meat, of course. With lots of garlic, mushrooms, fork tender bell peppers and crisp greens. That's what you get with this yummy steak salad that we adapted liberally from Food & Wine. Use lean beef and you have a pretty healthy, very scrumptious summer meal.
Garlic Steak Salad
Rating: Truly 1/2 assed
Here's what you need and how you do it
1 pound steak such as New York strip, ribeye or boneless sirloin
Several cups greens
1-1/2 cups button mushrooms, sliced
1 red bell pepper, minced
1 large avocado, cut into chunks
Creamy Garlic Dressing:
1 garlic clove, pressed or finely minced
3 Tablespoons cream or half-and-half
3 Tablespoons mayonnaise
2 Tablespoons white wine or white vinegar
1 teaspoon dijon mustard
1 Tablespoon fresh, flat-leaf parsley, chopped (optional)
1 teaspoon oregano
Salt and pepper to taste
Grill steak or sear in a skillet to desired doneness. Let sit for five or ten minutes before slicing. Sauté mushrooms and bell peppers in olive oil until mushrooms release their liquid and peppers are just soft but not mushy.
Meanwhile, whisk together dressing ingredients.
Arrange greens on plates. Top with mushrooms, peppers, avocado, sliced steak, and dressing. Top with croutons if desired.
For a printable version of this recipe, click here.