Recipe courtesy of Juan-Carlos Cruz
Insalata Mista con Carne
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 740
- Total Fat
- 67
- Saturated Fat
- 11
- Carbohydrates
- 15
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 20
- Cholesterol
- 55
- Sodium
- 1149
- Total: 17 min
- Prep: 12 min
- Cook: 5 min
Ingredients
1/2 cup white vinegar
1/2 cup corn oil
Salt and pepper
1 (6-ounce) skirt steak
Soy sauce, for basting
1 large romaine heart, cut into 1 1/2-inch pieces
1 teaspoon dried oregano, crushed
1 tomato, sliced
1 red onion, cut into rings
3 kalamata olives, sliced
2 pepperoncini
Directions
- Vinaigrette:
- Place vinegar in a medium bowl. Slowly whisk in the oil until emulsified. Season with salt and pepper, to taste.
- Steak:
- Preheat the broiler.
- Broil skirt steak until cooked to desired temperature, about 5 minutes. While broiling, baste it occasionally with soy sauce. Remove from heat and let stand while you prepare the salad.
- Salad:
- Place lettuce in a large bowl. Drizzle with some of the vinaigrette, sprinkle with oregano, and season with salt and pepper, to taste; toss to combine. Add more dressing, if desired. Divide salad among 2 plates. Arrange tomato, onion, olives, and pepperoncini around the plate.
- Slice steak into thin pieces and divide evenly among salads. Serve.