Photo: Anna Pelzer
Grilled Steak Salad with Tomato Vinaigrette
11 ingredients
Makes 4 to 6 Servings
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Estimated Nutrition (whole recipe, rough)
460
Calories
30g
Protein
29g
Fat
20g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound hanger, skirt, or flank steak
- 1 teaspoon kosher salt plus more
- Freshly ground black pepper
- 1 medium tomato (about 6 ounces), halved
- 1 tablespoon minced shallot
- 1 tablespoon red wine vinegar
- 1/4 cup plus 5 teaspoons olive oil, divided
- 4 spring onions or 6 scallions, bulbs halved, dark-green parts discarded
- 5 1/2-inch-thick slices ciabatta
- 8 cups mixed summer lettuces (such as mizuna, baby mustard greens, and tatsoi)
- 3/4 cup fresh basil leaves, torn into 1/2-inch-strips
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes