Steak Salad w/ Feta and Herbs
Alyssa Mochan
A mix of mint and cilantro is especially nice, but even parsley adds a lively, fresh note.
ingredients
- Salad:
- 2 small rib-eye or strip steaks, 1 pound total, trimmed
- 1 clove garlic, cut in half
- 1 medium onion, cut in wedges
- 1 large red bell pepper, cut in strips
- 1 bag (10 ounces) Italian lettuce mix
- 3 tablespoons each: minced fresh herbs, crumbled feta cheese
- Dressing:
- 2 tablespoons olive oil
- 5 teaspoons seasoned rice
- vinegar
- 2 teaspoons honey mustard
- salt, freshly ground pepper
directions
- 1
MIX: dressing ingredients and set aside
- 2
COOK: steaks as desired, preferably on charcoal grill or cast iron griddle. Leftover steak also may be used.
- 3
AFTER cooking, rub cut side of garlic over top. Discard garlic.
- 4
If steak was grilled, grill onion and bell pepper. Otherwise, cook over high heat on a cast iron griddle or skillet, stirring often, until they are seared, 3 to 4 minutes.
- 5
To serve, toss the lettuce and herbs with the dressing. Cut the steaks into strips. Arrange onion, peppers and steak over top. Sprinkle with feta and add additional pepper to taste. Makes 4 servings.
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