This salad makes a great meal, whether you make it just for you or to feed a crowd. It's so deliciously mouthwatering and it's perfect for lunch or dinner.
(Omit the parmesan cheese to make it a Paleo recipe!)
What You'll Need:
1 flank steak (Use Tri-Tip or Flat-Iron steak, if you prefer)
1/3 cup olive oil
2 teaspoons Worcestershire sauce
1 Tablespoon fresh, minced garlic
1 teaspoon smoked or coarse sea salt
1/2 teaspoon red chili flakes
2 large Portobello mushrooms, sliced
Red Wine Vinaigrette
1/4 cup red wine vinegar
1 Tablespoon minced shallot
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup vegetable oil
1/4 cup olive oil
1/2 cup sour cream
1 – 2 Tablespoon horseradish
1 – 2 Tablespoons Dijon
1 – 2 Tablespoons Lemon Juice
Sea Salt & Pepper to taste
3 cups baby lettuce
1 cup sliced hearts of palm
1 cup sliced artichokes
1 cup cherry tomatoes, cut in half
1/2 cup shaved parmesan
1/4 cup toasted pine nuts
What to Do:
Tenderize flank steak with a meat pallet on both side and place in re-sealable plastic bag or glass dish to marinade.
In a small mixing bowl add olive oil, Worcestershire sauce, garlic, salt and chili flakes. Whisk together and pour half over flank steak and marinade for 1 – 4 hours.
Pour the other half of marinade over Portobello mushrooms and refrigerate over a few hours or overnight.
Red Wine Vinaigrette
In a small mixing bowl combine red wine vinegar, shallot and mustard, salt and pepper and whisk together. Let stand for 5 minutes.
Combine olive oil and vegetable oil and slowly whisk into vinegar mixture until well combined. Set aside.
Heat grill to medium high and grill flank steak about 5 – 6 minutes per side for medium rare. Remove from grill and tent with foil and let sit 10 minutes before slicing against the grain.
While meat is resting grill mushrooms.
In a small bowl, whisk all ingredients together until well blended.
On a large serving platter place salad greens, hearts of palm, artichokes, tomatoes and shaved parmesan. Toss with vinaigrette, place grilled mushrooms on top and sprinkle with toasted pine nuts.
Place sliced meat on platter with a bowl of horseradish sauce.