On our anniversary last year, Jeff and I ate what we agreed was the best salad of our lives–steak and lobster salad with coconut lime dressing at the Grand Californian Hotel.
Ever since then, I have sought steak salad out at many a restaurant in Seattle.
Last night, though, we decided to make our own rendition of steak salad and I could not have been happier with the result.
Steak is a red meat which one should eat sparingly, but if eaten in a salad loaded with veggies and a light dressing (sans the coconut milk), how can anyone feel guilty?
-steak bites, prepared medium well (or any way you like it)
-spring salad mix
-red and yellow bell peppers slices, chopped in fine slivers
-spices and flavoring of your choice for the steak bits (I like Worcestershire sauce, red pepper flakes, paprika, garlic salt, and pepper)
-frying pan or skillet + spatula
1. Saute the steak bits in olive oil (note, this has a lower burning point than other cooking oils so be careful–you can also use canola oil). I love my red meat well done, so I cook the steak till it has a nice, charred color on the edges, a delicious brown coloring that you know is loaded with all the flavor. I add some seasoning and spices until it tastes delicious on its own. Set aside.
2. In the large bowl, squeeze the juice of one lime. Add a splash or two of olive oil, along with a splash or two of balsamic vinegar. Blend the liquids together with a spoon.
3. Add in the lettuce and bell pepper slivers and coat everything in the dressing. I use my hands to mix the salad. It’s so much easier than using salad tongs.
4. After the steak has cooled down (you don’t want to wilt the lettuce with the heat of the steak), toss them in the bowl as well and mix everything together.
5. Serve with a side of toasted baguette slices and you have yourself a delicious, flavorful meal. Yum.