Steak Salad

Delicious steak dinner can also  be light – think lettuce instead of potatoes in the summer time!

Of course, these are just suggested ingredients – you can choose different type of steak, tomatoes instead of peppers, cilantro instead of parsley, etc. – you get the idea. Also, if you’re lucky to have an outdoor grill, you can grill the steak. I cooked it on the stove and used some delicious South African smoke seasoning blend from Trader Joe’s to add some smokey flavor.

Ingredients (for 2 servings)

4 small pieces of tri-tip steak

1 large Romaine lettuce head

1 small bell pepper, cored and sliced

1 boiled corn cob;



1 tablespoon dijon mustard

2 tbs Asian spicy peanut salad dressing

2 tbs olive oil

1-2 tbs lemon juice

Handful of fresh parsley leaves

Handful of pine nuts

Parmesan cheese

1/2 red onion, sliced

1. Cook the steak pieces – heat skillet with some olive oil and cook steak on high for just a few minutes per side depending on how you like it cooked. For medium, I cooked 2 minutes per side. Season with salt, pepper and other seasoning to your taste. Cover and let it rest for 10 minutes minimum.

2. Tear the lettuce into 1-2 inch pieces, add them to a large bowl. Using the knife, slice the corn kernels from the cob and add to the lettuce; add pepper slices, pine nuts and red onion slices.

3. Make the dressing – mix mustard, peanut dressing, lemon juice and olive oil. Add to the salad, season with salt & pepper and toss. Serve the salad in individual bowls. Slice the steak pieces and arrange on top of lettuce. Garnish with parsley leaves and Parmesan flakes.


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