Vegetarians, you would be very satisfied without the steak because it is quite a hearty salad, so if you pair it with a slice of sourdough bread, you will be a happy camper. But, if you happen to be in my team, that team that loves a juicy steak cooked medium rare, go ahead and put them to work together…
HEARTY CHOPPED SALAD WITH STEAK
(from The Bewitching Kitchen)
6 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 romaine heart, quartered lengthwise and sliced crosswise into ½-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 medium English cucumber, halved lengthwise, seeded and diced
1/2 cup pitted mixed black and green olives
2 tablespoons red wine vinegar
1 tablespoon drained capers, roughly chopped
1/2 teaspoon Dijon mustard
drizzle of honey
dried dill to taste
1 firm-ripe avocado, halved, pitted and diced
1/2 cup crumbled feta cheese
T-bone steak or sirloin, cooked to your liking for serving
Salt the slices of cucumber and allow them, to sit for 15 minutes. Rinse, and pat dry.
Place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, and olives.
In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, mustard, salt, pepper and dill to taste. Mix, and add a drizzle of honey.
Pour half the dressing over the salad, mix well. Add the avocado, and feta, toss gently, adding more dressing to taste. Top with steak slices, and serve.
ENJOY!
to print the recipe, click here
Comments: This was a perfect meal on a weeknight, with salad leftovers for next day. The avocado was a little beaten but still ok, all other components did not suffer at all from the night spent in the fridge. You can use goat cheese for even sharper bite, and maybe add cherry tomatoes, for a burst of color, although I must say I like the way it was all almost monochromatic, just the steak adding contrast. If you have a dinner party coming up, consider serving this salad, it will be a crowd-pleaser!
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Bewitching Kitchen 
At the very first restaurant I ever cooked at we served a steak salad, and it was one of our most popular lunch items. We would sear a relatively expensive flank steak, as for carpaccio. That is, leaving the center raw. Then it would be sliced thinly and laid across the greens, after which very hot olive oil was drizzled over the meat to finish cooking it. The greens immediately surrounding the meat would wilt from the heat, providing a textural difference to the greens more distant, then either red or balsamic vinegar would be added around the edge of the plate to make a dressing. It was finished with chopped herbs, and presented for service. Ever since then I’ve enjoyed the combination of steak and cold leafy greens, and your version looks delicious indeed! 🙂
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