Ingredients
Scale
- 6 inch piece of flap, skirt or flat iron steak – cut into small pieces
- salt and pepper, to season steak
- 1–2 heads of romaine lettuce, cut thinly
- 2–4 hard boiled eggs, sliced
- 1 small cucumber, sliced thinly
- 1/2 cup cherry tomatoes, cut in half
- 1 small bunch fresh parsley leaves, roughly torn
- 1 small carrot, peeled
- 1/4 cup crumbled herb goat cheese
- Homemade Italian Dressing
Homemade Italian Dressing
- 1/3 cup olive oil
- 1/4 red wine vinegar
- 1 heaping tablespoon minced shallots
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 large pinch of each salt and ground black pepper
Mix all dressing ingredients together in a jar with a lid and shake to fully combine. Shake again right before serving, as it will separate quickly.
Instructions
- Make the salad dressing and set aside.
- Heat a skillet up over high heat. Place the cut up steak in a bowl and spoon 1-2 tablespoons of the salad dressing over the pieces of steak.
- When the skillet is hot, add the steak and spread out evenly over the pan. Let cook for 2 minutes or until the bottom side is toasty brown. Flip over and cook for 1 more minutes. Turn the heat off and place the steak in a bowl or plate to cool slightly, while you assemble the salad. Sprinkle the steak with a pinch of each salt and pepper.
- Place the thinly cut romaine lettuce on a plate or shallow bowl. Layer in the eggs, cucumbers, tomatoes, parsley leaves and carrot peels.
- Top with the steak pieces and garnish with the crumbled goat cheese. Spoon over the dressing and serve.
- Prep Time: 10
- Cook Time: 5
- Category: salad
- Method: stove top
- Cuisine: salad