Romaine, Spinach and Grilled Steak Salad


Romaine, Spinach and Grilled Steak Salad

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Green beans, sliced steak, broccolini , and parmesan chip on a white square plate

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    The lemon-mustard vinaigrette does double duty as a brush-on sauce for the steaks. Oven-baked cheese crisps add a light, salty bite.

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    Servings and Ingredients

    Serves 4
    ¼ c. fresh lemon juice
    1 small shallot, finely chopped
    2 tbsp. finely chopped fresh basil
    2 clove(s) garlic, minced
    1 tsp. Hy-Vee sugar
    1 tsp. Hy-Vee Dijon mustard
    1 tsp. Hy-Vee kosher salt
    ½ tsp. Hy-Vee ground black pepper
    ¼ c. Hy-Vee Select olive oil
    2 Angus New York strip steaks, cut 1 inch thick (about 2 pounds total)
    1 tbsp. steak seasoning-pepper blend
    8 oz. haricot verts or thin green beans, trimmed
    8 oz. broccolini, trimmed
    2 whole romaine lettuce hearts, separated
    2 c. baby spinach leaves
    Cheese Crisps, recipe below


    1. For dressing, in a small bowl whisk together lemon juice, shallot, basil, garlic, sugar, mustard, salt and pepper. Slowly whisk in oil until smooth.
    2. Brush steaks with 2 tablespoons of the dressing mixture; rub steaks with seasoning-pepper blend.
    3. Grill steaks directly over medium to medium-high heat. Cover and grill for medium-rare (145 degrees) for 12 to 14 minutes or until desired doneness. Remove from grill; let stand for 5 minutes.
    4. Meanwhile, bring a large pot of water to a boil. Add beans and broccolini and cook 3 minutes. Drain in colander and immediately add to a bowl of ice water to stop cooking. Drain well.
    5. To assemble salads, arrange romaine and spinach on four salad plates. Cut steak into strips and add to each salad. Add one-fourth beans and broccolini to each. Drizzle dressing over each salad. Serve with Cheese Crisps.
    6. Cheese Crisps: Preheat oven to 400 degrees. Line a baking pan with parchment paper. Finely shred 1 cup Parmigiano-Reggiano cheese. For each cheese crisp, place 1/4 cup cheese on parchment-lined pan. Bake for 5 minutes or until firm.

    Nutrition facts


    660 Calories per serving

    Amounts Per Serving

    • Total Fat: 44g
    • Cholesterol: 140mg
    • Sodium: 1350mg
    • Total Carbohydrates: 14g
    • Protein: 54g

    Daily Values

    Vitamin A 110%
    Vitamin C 130%
    Iron 30%
    Calcium 35%

    Recipe Source:

    Hy-Vee Seasons Spring 2014.