You all know that I rarely buy prepared foods.
You probably also know that I rarely buy steak for grilling here. While the flavor is excellent, it tends to be a bit tough.
But I do try to be accommodating… And it was mon mari’s birthday….
So I ordered steak through the ‘English’ shop which I was assured, was wonderful (it was).
I ordered two. We had the larger one along with his favorite Caesar Salad on Saturday.
This steak salad was his choice for his actual birthday dinner, which happened to be after our French school end-of-year party.
Salad seemed a good choice after all the wine and nibbles.
Steak Salad, Artichoke Hearts
Total time: 30 minutes
- 12oz (360gr) steak, rib-eye, sirloin, flank
- lemon pepper
- 1 avocado, sliced
- 1 jar marinated artichoke hearts, drained, sliced
- 1/3 cup sliced green olives, pimento stuffed
- 1/2 cup shredded Gruyere Cheese
- 1 tbs Dijon-style mustard
- 2 tbs Balsamci vinegar
- 3 tbs olive oil
- Lettuce – for 2 main salads, preferably Romaine
- handful fresh basil or oregano leaves
- Sprinkle both sides of steak with lemon pepper.
- Cook steak on barbecue grill until done to your liking. We like medium rare.
- Whisk mustard and vinegar.
- Slowly drizzle in olive oil, whisking until emulsified.
- Put lettuce in large salad bowl tearing if necessary.
- Add herbs, cheese and olives.
- Toss with the vinaigrette.
- Divide salad onto 2 large salad plates.
- Arrange avocado and artichoke hearts on lettuce.
- Slice steak and place on top. Serve.
Our steak salads are simple but certain ingredients are required. In addition to the steak there must be avocado and marinated artichoke hearts. Anything else is superfluous.
I went in search of marinated artichoke hearts.
They were easy to find, actually, once I looked in the Italian section of the supermarket. There was one kind, in a glass jar that looked exactly like I expected.
The artichoke hearts, however, were just a little larger than the ones I used to buy in the U.S.
There were 4 in the jar rather than the 12 or 15.
And there was a long stem. That’s a big dinner plate I put them on.
They were wonderful. They tasted more like artichokes than the ones I bought in the U.S and were very tender.
We were very happy with our easy salad.
After all – it’s summer.