Romaine, Spinach and Grilled Steak Salad

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Serves 4.

All you need:

1/4 c. fresh lemon juice
1 small shallot, finely chopped
2 tbsp finely chopped fresh basil
2 cloves garlic, minced
1 tsp Hy-Vee sugar
1 tsp Hy-Vee Dijon mustard
1 tsp Hy-Vee kosher salt
1/2 tsp Hy-Vee ground black pepper
1/4 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

All you do:

For dressing, in a small bowl whisk together lemon juice, shallot, basil, garlic, sugar, mustard, salt and pepper. Slowly whisk in oil until smooth.
Brush steaks with 2 tablespoons of the dressing mixture; rub steaks with seasoning-pepper blend.
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.
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.
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.
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 information per serving:
Calories: 660
Carbohydrate: 14g
Cholesterol: 140mg
Dietary Fiber: 5g
Fat: 44g
Protein: 54g
Saturated Fat: 16g
Sodium: 1350mg
Sugars: 5g
Trans fats: 0g

Daily nutritional values:
110% vitamin A
130% vitamin C
35% calcium
30% iron