Categories: Salad
Ingredients
- For the Salad:
- 1 lb. sirloin steak
- 2 tsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 8 cups chopped romaine
- 1/4 cup chopped fresh chives
- 8 radishes, quartered
- 1 1/2 cups sugar snap peas, halved
- 1/2 cucumber, sliced
- 8 button mushrooms, thinly sliced
- Small hunk of Parmesan
- For the Vinaigrette:
- 1 tbsp. whole-grain mustard
- 2 tbsp. red wine vinegar
- 1/4 cup olive oil
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Directions
-
Let the steak come to room temp.
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In a medium skillet, heat the oil over medium heat. Sprinkle the steak with salt and pepper. Add to the skillet and cook for 5-6 minutes per side, until cooked to your liking. Transfer to a plate and let cool to room temp, then refrigerate to cool completely.
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For the vinaigrette, in a small bowl, whisk together the mustard, vinegar, oil, salt and pepper.
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To assemble the salad, in a large bowl, combine the lettuce, chives, radishes, snap peas, cucumbers, and mushrooms. Add the vinaigrette and toss. Divide the salad among plates. Slice the steak and add to the salads. Use a vegetable peeler to shave the Parmesan over the tops.