Romaine Peppercorn-Steak Salad
Author Jackie Newgent says, "This scrumptious entrée salad recipe was inspired by one I used to enjoy when visiting Chicago’s Gibsons Bar & Steakhouse back when I was 20-something. My cousin Monica and I often shared their large helping. I no longer live in the windy city, but luckily I’ve created a healthier version of the peppery salad that’s sized just right for anyone to enjoy in any part of the country. Here it is!"
-
- Prep time
- 18 min
-
- Cook time
- 8 min
-
- Servings
- 4 Servings
-
- Serving size
-
3 1/2 cups
Ingredients
-
bunch romaine lettuce (coarsely chopped (8 cups loosely packed))
- 1
- 1
-
-
(5-ounce) package baby arugula
- 1
- 1
-
-
medium red onion (thinly sliced)
- 1
- 1
-
-
black peppercorns
- 2 tbsp
- 2 tbsp
-
-
(6-ounce) grass-fed lean beef tenderloin steaks (about 1 1/4 inches thick)
- 2
- 2
-
-
Natural oil cooking spray
- 1
- 1
-
-
sea salt
- 1/4 tsp
- 1/4 tsp
-
-
grape tomatoes
- 1 pints
- 480 ml
-
-
natural light balsamic vinaigrette dressing
- 1/3 cup
- 1/3 cup
-
-
feta cheese (finely crumbled)
- 2 tbsp
- 2 tbsp
-
Directions
-
In a large bowl, combine the lettuce, arugula, and onion. Keep chilled.
-
Coarsely grind the peppercorns in a spice or coffee grinder, peppermill, or food processor. Rub the peppercorns over both sides of steaks. Or pour the coarsely ground peppercorns onto a plate and firmly press both sides of each steak into them until coated. Lightly coat steaks with cooking spray.
-
Heat a large nonstick skillet over medium-high heat. Add the steaks and cook until medium rare, about 4 minutes per side. (Use your kitchen exhaust fan if steaks begin to smoke.) Sprinkle the steaks with the salt and let stand at least 5 minutes before slicing.
-
Meanwhile, toss the salad mixture with tomatoes and dressing. Arrange salad evenly on 4 plates. Slice each steak into 10 pieces. Arrange the steak on top of the salads, sprinkle with the cheese, and serve.