Romaine, Spinach and Grilled Steak Salad

Recipe

Salad
Romaine, Spinach and Grilled Steak Salad

Primary Media

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

User Rating

4 out of 5 stars
Rate it:
4 ratings

Recipe Data

4
Servings
20min
Prep
45min
Total

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Description

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

Ingredients
Serves 4
QuantityIngredientAdd
¼ c.fresh lemon juice
1small 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
2Angus 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
2whole romaine lettuce hearts, separated
2 c.baby spinach leaves
Cheese Crisps, recipe below

Directions

  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

Servings

660 Calories per serving

Amounts Per Serving

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

Daily Values

0%
Vitamin A 110%
0%
Vitamin C 130%
0%
Iron 30%
0%
Calcium 35%

Recipe Source:

Hy-Vee Seasons Spring 2014.