A steak dinner for two feels date-night special, but this meal couldn't be easier. One 8-ounce strip steak is just enough for two; if you care for different levels of doneness, cut the steak in half before grilling.
1 large garlic clove
1/4 teaspoon kosher salt
2 tablespoons olive oil, divided
1 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon rind
1/2 teaspoon freshly ground black pepper, divided
1 (8-ounce) boneless strip steak
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
3 cups Italian-blend salad greens
2 tablespoons shaved Parmesan cheese
How to Make It
Mince garlic on a cutting board. Sprinkle garlic with salt; mash with the side of a knife to form a paste. Combine garlic paste, 1 tablespoon oil, rosemary, rind, and 1/4 teaspoon pepper in a bowl. Rub garlic mixture evenly over steak. Let stand 15 minutes.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon pepper, vinegar, and Dijon mustard in a bowl, stirring with a whisk. Add greens; toss to coat. Place 1 1/2 cups salad on each of 2 plates; top each serving with 3 1/2 ounces steak and 1 tablespoon Parmesan cheese.
This recipe was a hit with the entire family, even the kids. It was an option for me on the Cooking Light Diet plan. I used our outdoor grill because I have better success with that than the grill pan. I wish I had seen the recipe for the tomatoes, they sound delicious!
The tomatoes really make this shine - followed directions pretty much to a "T" and have made it several times. I have used different cuts of steak; use what you like, if the quality of the meat is good, the salad will be good. Super quick and easy and very filling; perfect for a warm summer weeknight! 100% a keeper; Enjoy!
This salad is so easy--I did let the rub sit on the steak longer than the suggested 15 minutes. Other than that, I followed the recipe exactly as written. I served it with the suggested broiled parmesan tomatoes which were a great complement to the salad. As a side note, I used the rub on lamb chops--EXCELLENT! I will be using this recipe again and again.
I'd suggest preparing twice the dressing and then dressing to taste. Overall though, it was quick to prep and if cooking took more time it was because I chose to grill it - we have a tiny apartment and using a grill pan smokes out the whole place :(
Simple weeknight meal that delivers
I used this recipe as a way to incorporate ingredients on hand, so I didn't follow it exactly, except for the salad dressing. I made the salad dressing according to the recipe. Then I used butter lettuce and leftover sliced flank steak and topped it with shaved Parmiggiano Reggiano, which I guess is another name for Parmesan cheese. I also prepared the broiled Parmesan tomatoes shown in the photo, which is what made the salad different from your everyday steak salad, making it a little special and extra delicious.
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