Steak Salad
HB-16573 · Hand-built original · Korean
Rested grilled steak sliced over salad greens, blanched Brussels sprouts and peeled cherry tomatoes under a sweet balsamic dressing.
KoreanSaladGluten-freeDairy-freeEgg-free
Main ingredient: beef
Pairs well with: tomato soup, garlic bread, roasted potatoes, corn soup
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 7.1 oz steak beef
- 1 handful salad vegetables
- 5 Brussels sprouts
- 5 cherry tomatoes
- a little salt
- a little black pepper
- a little olive oil
- Dressing: 3 tablespoons balsamic vinegar
- Dressing: 2 tablespoons lemon juice
- Dressing: a little salt
- Dressing: a little black pepper
- Dressing: 3 tablespoons sugar
- Dressing: 1 tablespoon balsamic glaze
- Dressing: 1/2 paper cup olive oil
Method
- Season the steak with a little salt and black pepper, then grill it in a hot pan filmed with olive oil.
- Wrap the grilled steak in foil and rest it for 5 minutes so the juices settle.
- Blanch the Brussels sprouts and cherry tomatoes separately in boiling salted water, then cool both in cold water and drain them.
- Peel the skins from the blanched cherry tomatoes.
- Shake the balsamic vinegar, lemon juice, salt, black pepper, sugar, balsamic glaze and olive oil together in a jar or shaker until emulsified.
- Arrange the salad vegetables, sprouts and tomatoes in a bowl, slice the rested steak over them, and drizzle the balsamic dressing across everything.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).