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Tuscan Salad with Steak recipe - So fresh and satisfying! I love grilled lettuce, Mediterranean veggies, and a big juice steak ❤️ | www.lakesidetable.com
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GRILLED TUSCAN SALAD WITH STEAK

Tuscan Salad with Steak Recipe - So fresh and satisfying! I love grilled lettuce, Mediterranean veggies, and a big juice steak ❤️ | www.lakesidetable.com

Course Main Course, Salad
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 1 head of romaine lettuce cut long ways in half
  • 1 tablespoon herb butter (or plain unsalted butter)
  • 1 tablespoon butter ,melted
  • olive oil
  • 1 cup roasted red peppers ,cut into long strips
  • 1/2 cup kalamata olives rough chop
  • 1 yellow bell pepper diced
  • 1/2 cup pine nuts toasted
  • shaved parmesan cheese
  • 8 ounces steak room temperature
  • 1 tablespoon butter
  • kosher or Maldon salt
  • pepper
  • 4 tablespoons vinaigrette dressing or your favorite dressing of choice

Equipment

  • griddle or grill pan
  • cast iron skillet or a pan that can go from stove to oven safely
  • mixing bowl
  • cutting board & knife
  • tin foil

Instructions

  1. Preheat oven to 450 degrees.
  2. Drizzle olive oil over open face of romaine halves.
  3. Turn stove on medium and place lettuce halves face down on hot grill pan.
  4. Turn another burner on medium/high and heat your oven safe skillet there. Dry the steak, lightly coat it with melted butter*, and sprinkle with salt. Test the pan to see if it’s ready by dropping a few drops of water onto it. If the water jumps and sizzles, it’s ready.
  5. While lettuce is on the stove, combine the chopped vegetables in a bowl with 2 tablespoons vinaigrette.
  6. After the lettuce gets some nice grill marks or a little char from the griddle, take it off, and place it face up on your plates.
  7. Sprinkle with salt and drizzle 1 tablespoon vinaigrette on each half. Divide the veggies equally on top between the two halves. (Sprinkle toasted pine nuts and red onion on top, optional). Set aside.
  8. When the steak skillet is hot, gently place the meat on it. For a medium-rare temperature, sear it for 3 minutes on each side. Then top it with 1 tablespoon herb butter and place it in the oven for 7 minutes.
  9. When the steak comes out of the oven, carefully take it out of the pan, tent it with foil, and let it rest for 10 minutes.
  10. Slice it against the grain and divide it equally over the salads.
  11. Salt and pepper to taste.

Recipe Notes

*Why dry the steak and then rewet it with butter? By drying the meat first, you keep the steak from steaming in it’s own juices. Dry meat = great sear. Adding a light rub of butter also helps brown the meat. And what isn’t better with butter? Special thanks to my girl, Deb Hatfield! Thank you for teaching me this stove to oven method for cooking steaks, plus the addition of the herb butter. So Ruth Chris! I can not tell you the last time I had steaks on the grill. This is so much better! It’s easy, clean, and fool proof. Thank you so much, Deb!

Tuscan Salad with Steak Recipe Nutritional Value