An absolutely delicious entrée salad! It’s beautiful, hearty and good for you!I’ve said it before, and I’ll say it again — for me, creating a plate of food is often like creating a painting. It’s the fine art I’ve chosen in life.
It began with a new, pretty golden-orange bowl and Grilled Rib Eye Steak (pictured below). Next, varying shades of green, beautifully textured lettuce and vibrant, shiny and rich orange slices. A few things in-between, and for the last few brushstrokes, long and thin slices of scallions. I love it!
This steak salad recipe makes for a crazy delicious entrée for lunch or dinner.
- 2 large Naval oranges, cut into supremes (Here's how to cut citrus into supremes.) Save the scraps!
- About 7-ounces butter lettuce, torn into bite-sized-pieces
- 4 finely chopped scallions
- 1 cup thinly sliced, cooked steak (I suggestthis one)
- ¼ to ⅓ cup fresh orange juice (from the scraps of the orange supremes above)
- 1 tablespoon apple cider vinegar
- ⅛ teaspoon sea salt
- Freshly grated black pepper
- 1 tablespoon sesame oil
- 1 tablespoon toasted black sesame seeds
- Cut the oranges into supremes, like THIS, and be sure to save all of the scraps and juice for later in the recipe.
- Add the lettuce, orange supremes, scallions, and steak to a large mixing or serving bowl. Gently toss to combine all of the ingredients.
- In a small bowl, combine the orange juice (squeezed from the orange scraps saved above), with the vinegar, salt and several turns of black pepper.
- Gradually whisk in the oil to blend it completely.
- When you're ready to serve, toss the salad with the dressing and sprinkle it with the sesame seeds.