Steak Salad with Herbs

Steak Salad with Herbs
Steak Salad with Herbs
The next time you're serving a salad, add some herbs. Think of them as you would any other green; toss handfuls of dill, mint, basil, and more into peppery leaves like arugula, mizuna, or mustard greens, all of which are assertive enough to allow the herbal notes to shine without overpowering the dish. Top it all off with grilled steak, pork, or chicken, and you've got a perfect summer supper.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Salad Beef Herb Low Carb Kid-Friendly Quick & Easy Dinner Lunch Meat Steak Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
  • 1/4 cup red wine vinegar
  • 2 cups baby arugula
  • kosher salt, freshly ground pepper
  • 1/2 cup plus 2 tablespoons olive oil
  • 1 shallot, thinly sliced crosswise, separated into rings
  • 1 medium eggplant, cut lengthwise into 1" wedges, wedges halved crosswise
  • 2 ears of corn, husked
  • 1 pound hanger or skirt steak
  • 2 cups (packed) assorted fresh tender herb leaves (such as basil, cilantro, and mint)
  • Carbohydrate 26 g(9%)
  • Cholesterol 74 mg(25%)
  • Fat 49 g(75%)
  • Fiber 7 g(26%)
  • Protein 27 g(54%)
  • Saturated Fat 10 g(52%)
  • Sodium 902 mg(38%)
  • Calories 631

Preparation Toss shallot and vinegar in a small bowl; let sit 5 minutes. Whisk in 1/2 cup oil. Season vinaigrette with salt and pepper; set aside. Prepare grill for medium-high heat. Brush eggplant and corn with remaining 2 tablespoons oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 10-15 minutes; let cool. Cut kernels from cobs. Meanwhile, season steak with salt and pepper and grill until medium-rare, 5-7 minutes per side for hanger steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain. Toss arugula, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper.

Preparation Toss shallot and vinegar in a small bowl; let sit 5 minutes. Whisk in 1/2 cup oil. Season vinaigrette with salt and pepper; set aside. Prepare grill for medium-high heat. Brush eggplant and corn with remaining 2 tablespoons oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 10-15 minutes; let cool. Cut kernels from cobs. Meanwhile, season steak with salt and pepper and grill until medium-rare, 5-7 minutes per side for hanger steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain. Toss arugula, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy