A small portion of sizzling hot steak over crisp, cool salad greens where the bitter Radicchio is offset by sweet pear. This is one of my favorite warm weather meals. It’s light, refreshingly well balanced, immensely flavorful and loaded with healthy phytonutrients, lean protein and a minimum of lemony olive oil-based dressing. Served with a small slice of crusty grilled bread it satisfies both our appetites and our health concerns
| Prep Time | 15 Minutes |
| Cook Time | 10 Minutes |
| Servings |
2 people
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Ingredients
- 1 New York strip steak
- 1 bowl leafy salad greens
- 1 radicchio head
- .5 red onion
- 1 pear
- .5 ounce Parmesan cheese
- .5 lemon
- .5 tsp Dijon mustard
- 3 Tbsp extra virgin olive oil
- 1 pinch of salt
- freshly ground black pepper
Ingredients
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Instructions
- In a spacious salad bowl combine the rinsed and dried mixed greens, such as Romaine, Arugula, Oak Leaf, Red Leaf, etc, with torn Radicchio and the slivered red onion.
- Halve and core pear. Using a hand-held cheese slicer, plane off thin, light slices that won’t immediately sink to the bottom when salad is tossed.
- Shave or grate fresh Parmesan over salad. Less is more with this ingredient!
- In a smaller mixing bowl squeeze the lemon through a sieve - or your fingers - to avoid the seeds. Add the Dijon, honey and freshly ground black pepper. Blend the ingredients together. Note: A pinch of salt is optional, but not required.
- Slowly whisk in olive oil until dressing is emulsified.
- With a cleaned and oiled grill grate, over a hot fire, barbecue steak to medium rare with its fat on. The doneness is your choice, but medium rare is best for this recipe. Note: Steak may or may not be lightly salted, depending on your health concerns.
- Remove steak from grill, cover and let rest.
- Combine salad with dressing and toss thoroughly. The more you toss the less dressing you require!
- Arrange salad on serving plates and don’t cheat yourself with portioning. The leafy greens, Radicchio, pear and onion are all very good for us. Plus the small amount of dressing consists mostly of fresh lemon and mono-unsaturated olive oil.
- Trim away all the outer fat and rind from the steak, then slice into thin strips on the bias. Select 4 or 5 slices that equal 3 to 4 oz. total. Place atop the salad in an attractive fan, just like the deck of playing cards it should resemble in size.
Recipe Notes
Both the serving size and cooking time for this dish depends entirely on the size and preferred doneness of your steak. Remember a single serving of grilled beef is healthiest at 3 to 4 ounces.
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