Grecian Steak Salad

Grecian Steak Salad
Photo by Thomas J. Story

Ingredients

  • 2 Persian cucumbers, cut into paper-thin lengthwise slices, preferably with a mandoline
  • 1 cup sugar snap peas, diagonally sliced
  • 1 garlic clove, minced
  • 3 tablespoons lemon juice
  • ½ pound sheep's milk feta cheese, thinly sliced
  • 1 pound New York steaks (1 to 2), fat trimmed
  • 1 pound New York steaks (1 to 2), fat trimmed
  • + 17 more ingredients
    • 1 ½ quarts lightly packed mâche (3 1/2 oz.)
    • 1 teaspoon pepper, divided
    • ½ pound sheep's milk feta cheese, thinly sliced
    • Zest from 2 lemons
    • 15 mint leaves, cut in thin ribbons
    • 1 garlic clove, minced
    • 2 Persian cucumbers, cut into paper-thin lengthwise slices, preferably with a mandoline
    • 7 tablespoons extra-virgin olive oil, divided
    • 1 ½ quarts lightly packed mâche (3 1/2 oz.)
    • Zest from 2 lemons
    • 7 tablespoons extra-virgin olive oil, divided
    • 3 tablespoons lemon juice
    • 1 teaspoon pepper, divided
    • 1 ¼ teaspoons kosher salt, divided
    • 15 mint leaves, cut in thin ribbons
    • 1 cup sugar snap peas, diagonally sliced
    • 1 ¼ teaspoons kosher salt, divided

1. Heat grill to medium (350° to 450°). Rub steaks with 1 1/2 tsp. oil total and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill meat, turning once, until medium-rare, 8 to 9 minutes. Let rest about 5 minutes. 2. Combine remaining 6 1/2 tbsp. oil and 3/4 tsp. each salt and pepper, the lemon ...

View full recipe at My Recipes

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