Steak Blade Salad

Votes: 1

Photo of the dish: Antonis Achilleos

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 418, total fat 22 G., saturated fats 6.5 G., proteins 31 G., carbohydrates 25 G., fiber 4 G., cholesterol 96 mg, sodium 488 mg, sugar 14 G.

Steak blade salad - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

10 celery stalks (about 1 bunch), cut into 2.5cm pieces
4 tsp olive oil
Salt and freshly ground pepper
2 tablespoons light mayonnaise
Juice of 2 limes
2 tablespoons of honey
1 tbsp hot sauce
1 small head of iceberg lettuce, shredded
1 bunch watercress, tear the leaves by hand
600 g of blade steak (4-6 steaks, about 2 cm thick), from the shoulder part of the beef carcass
2 bunches green onions, cut into 5 cm skewers
1 cup grape or cherry tomatoes, halved

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: celery, mayonnaise, lime, honey, hot sauce, iceberg lettuce, watercress, beef, green onions, cherry tomatoes, grape tomatoes

Cooking the dish according to the recipe:

Preheat oven to 230°C (430°F). Line a baking sheet with foil, add celery, and toss with 1 teaspoon of olive oil and season with salt and pepper to taste. Place the baking sheet in the oven and bake until tender, about 20 minutes.
In a large bowl, combine mayonnaise, 2 teaspoons olive oil, lime juice, honey, hot sauce, and 1 tablespoon water. Add the fried celery and toss to combine. Add the iceberg lettuce and watercress, but do not stir.

Heat a large grill pan or cast iron skillet to high heat. Rub the steaks with 1 teaspoon of olive oil, salt, and pepper. Add the steaks to the pan and cook for about 3-4 minutes per side. The steaks will be medium-rare.

Place the steaks on a cutting board and let them rest for a while. Add the green onions to the pan and cook until charred, about 3 minutes.
Slice the steaks across the grain, removing the tough sinew located in the center. Add the meat and tomatoes to the salad bowl and toss. Divide the salad among plates.

Categories:

recipe / Healthy eating / Gluten-free dishes / Low-calorie dishes / Dishes for diabetics / Calorie content of prepared meals / Salads / Warm salads / Vegetable salads / Leafy salads / Salads with meat / / Food Network - recipes

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