Chopped Grilled Steak Salad
Prep: 20 minutes plus standing
Grill: 10 minutes • Serves: 4
1 medium shallot, finely chopped
1/4 cup apple cider vinegar
3 tablespoons coarse ground mustard
1-1/2 tablespoons honey
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 sirloin steak (about 1-1/4 pounds)
1 medium fennel bulb, quartered
1 tablespoon olive oil
2-1/2 bags (9 ounces each) hearts of romaine
2 large carrots, halved lengthwise, then cut crosswise into 3/4-inch pieces
1 large Gala, Honeycrisp or Pink Lady apple, cored, cut into 1-inch pieces
1/2 small red onion, thinly sliced
1 package (4 ounces) chèvre (goat cheese), crumbled
1/4 cup salted roasted pepitas
1. Prepare Cider-Mustard Dressing: Prepare Cider-Mustard Dressing: Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk garlic, shallot, vinegar, mustard, honey, salt and pepper; whisking constantly, slowly drizzle in oil. Makes about 1 cup.
2. Prepare Steak Salad: In small bowl, combine salt, pepper and garlic powder. Rub steak and fennel with oil; sprinkle with salt mixture. Place steak and fennel on hot grill rack; cover and cook steak 10 minutes or until internal temperature reaches 140° for medium-rare, turning once halfway through cooking; cook fennel 4 minutes or until lightly charred and crisp-tender, turning once halfway through cooking.
3.Transfer steak and fennel to cutting board; loosely tent steak with aluminum foil and let stand 10 minutes. (Internal temperature will rise 5 to 10° upon standing.) Cut fennel into 3/4-inch pieces; discard core. Cut steak into 1/2-inch-thick slices.
4.In large bowl, toss lettuce, carrots, apple, onion, fennel and 1/2 cup dressing until well combined; serve topped with chèvre, pepitas and steak.
Approximate nutritional values per serving:
570 Calories, 37g Fat (10g Saturated), 87mg Cholesterol,
722mg Sodium, 24g Carbohydrates, 6g Fiber, 38g Protein