It’s no secret that my husband and I have pretty healthy appetites. Well ok, my appetite is usually much more humungous healthier than his, and (let’s face it) healthier than most peoples’… I can eat, man. It’s rare that we don’t eat a full blown dinner with salad, veggies, bread, a side, and dessert- the whole nine yards. But what’s even more rare is that we actually eat a salad for dinner.
This, my friends, is no salad for a wimpy eater. It’s hearty, full of iron, and oh so delicious. Bonus points for being fast and relatively healthful in that red-meat-full-of-iron way.
To make the steak:
Rub both sides of two round eye steaks with dijon mustard and freshly ground black pepper. Sear in a grill pan over medium high heat for 6-8 minutes on each side or until the steak is cooked to your liking. I like mine ever so slightly pink on the inside and still full of all the flavorful juices. Remove from the pan and let rest, covered.
Meanwhile make the dressing:
Assemble the salad:
On a large dinner plate, lay out a bed of mixed salad greens or baby spinach. Top with quarted button mushrooms, shredded carrot, diced tomato, and freshly shaved parmesan cheese. Sprinkle with croutons. Slice steak very thinly and lay across the top of the salad. Drizzle with dressing and serve while steak is still warm.
When you are finished eating your salad, politely ask your husband if you may finish the rest of his salad (because he’s already finished, of course).
Then ask your husband to make you brownies. (quite necessary)
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