Layered Steak Salad

I love one dish meals and this one is absolute perfection! This is a great recipe to make in the winter because the quick pickled cucumber and red onion as well as the salad dressing make even the blandest winter grocery store vegetables taste fantastic. If you pick your tomatoes green in the late fall to ripen in the house this salad is a great way to use them.

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Prep Time 30

Cook Time 15

Total Time 45

Course dinner, lunch

Cuisine American, Canadian

Servings servings

Calories 801 kcal

Equipment

Optional: BBQ

Ingredients

Quick pickled vegetables:

1 large cucumber thinly sliced. English cucumbers are preferred because they have a mild flavour and have less seeds than a field cucumber
2 small red onions about 1½ cups thinly sliced
½ cup white wine vinegar
¼ cup sugar
1 tsp kosher salt

Salad ingredients:

3 medium avocados pitted, peeled, sliced and if desired, drizzled with lemon juice to prevent browning
3 medium tomatoes sliced
3 cups lettuce any dark green lettuce will do. I prefer to use a mix of salad greens
optional: ½ cup of basil or ¼ cup of tarragon or parsley

Meat:

1 pound flank steak You can use a better cut of beef but honestly it isn't necessary because the dressing and pickled veggies are so flavourful
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper fine ground or coarse ground

Dressing:

⅓ cup olive oil
⅓ cup white wine vinegar
¼ cup feta cheese crumbled
2 tbsp shallots minced
1 tbsp Dijon mustard
2 tbsp honey
1 lemon You will use the juice of ½ of this lemon-approximately 2 tablespoons

Instructions

To cook the steak:

Mix the salt and pepper in a small bowl. Rub the steak with olive oil and then season with the salt mixture.
If using a barbecue, grill the steak to medium-rare. The exact timing may differ for your grill and the thickness of the steak; so use your own judgement. For a steak cut 1 inch thick, preheat the grill to high heat (600+) and grill both sides of the steak for 30 seconds each. Then turn the heat down low and grill each side for 7 minutes. preheat to medium-high. Remove the steak from the grill and let it rest for 10 minutes then slice the meat against the grain.
If using an oven, position the oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
Remove the hot pan from the oven and then place the steak in the centre of the pan. Broil for 8 minutes without turning or flipping the steak. This will result in a medium-rare steak. Let the steak rest 10 minutes before slicing.

To make the quick pickles:

Whisk together the ½ cup vinegar, sugar and salt in a small bowl. Add the sliced cucumber and red onion. Set aside for 10-20 minutes.

To make the dressing:

Whisk the olive oil and white wine vinegar. Add the feta, shallots, honey, Dijon and lemon juice. Season with salt and pepper.

Assemble the salad:

To four plates, distribute the lettuce and top with tomatoes, avocadoes, pickled vegetables and herbs if using.
Drizzle with half of the salad dressing.
Top with the sliced steak and then top with remaining salad dressing

Nutrition

Serving: 1servingCalories: 801kcalCarbohydrates: 50gProtein: 32gFat: 56gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 36gCholesterol: 76mgSodium: 1401mgPotassium: 1682mgFiber: 14gSugar: 30gVitamin A: 1361IUVitamin C: 51mgCalcium: 147mgIron: 4mg

Keyword avocado, cucumber, one-dish, quick pickled, red onion, salad, steak, tomatoes, winter

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