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)
- 1/4 to 1/3 cup fresh orange juice from the scraps of the orange supremes above
- 1 tablespoon apple cider vinegar
- 1/8 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.