This happens to be one of my most favorite salad recipes EVER. I love it because it’s fast, easy, delicious, healthy (of course), and my kids gobble it up with little or no coaxing.
I must apologize for two reasons: (1) all measurements are approximate because I hate to measure, and (2) the picture doesn’t nearly do the dish justice. My camera batteries were running extremely low and I didn’t have enough “juice” to do multiple shots to try to capture the best angle/lighting. So, without further delay, here it is.
Grilled Steak Salad with Avocados and Mustard Dressing
Steak (enough to serve 4 – I prefer the “flap steak” sold at Costco, but flank steak or any other steak pounded thin would work just fine)
1 red onion
1/4 cup dijon mustard
1/8 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/8 cup grapeseed oil
salad “base” stuff (lettuce, tomatoes and yellow bell pepper in my case… you can use whatever you like)
Preheat grill to high. Combine half of the mustard with half of the apple cider vinegar, blending with a fork or wisk in a bowl. Slowly wisk in grapeseed oil until a thorough emulsion is created. Use this as a marinade for the steaks. If you have time, let the steaks marinate for a couple of hours. If you don’t, coat the steaks with the marinade and they can go directly to the grill and will still be great. Grill for 3-4 minutes on each side, or until they reach desired doneness.
Meanwhile, mix together remaining mustard and vinegar in a bowl. Slowly wisk in olive oil until a thorough emulsion is created. Dice avocado and onion and combine in a large bowl with this dressing.
When steak is done, let it sit for about 5 minutes. Then dice and combine with onions and avocado. Scoop onto salad “base” and enjoy!
My kids are still a little young to grasp the concept of eating/chewing lettuce, so I usually serve the steak/onion/avocado mix to them alone. They love it! I’ve also tried this recipe with grilled chicken, tuna steaks, salmon… it’s all good. But I think steak is my favorite. When I have it on hand, I frequently add some chopped fresh parsley or cilantro to the dressing, but this is optional, and again, the salad is still great without it!
Somebody educate me – is grapeseed oil paleo? I hate grilling with extra virgin olive oil because I’ve heard so many times that olive oil does not respond favorably to high heat. That’s why I use olive oil in the dressing, but not in the marinade. If anyone has more information on this, I’d love to hear about it! Thanks!
Best wishes to you all in the coming week!