Grilled Steak with Sherry Shallot Vinaigrette Salad
Al fresco dining is here, and I am loving every second of it! Let’s welcome this: grilled New York Steak with a sherry shallot vinaigrette salad.
Servings: 2
Ingredients
For The Steak
- 1 pound boneless New York Steak
- 1 tablespoon avocado oil
- salt and pepper to taste
For The Salad
- 1 tablespoon sherry vinegar
- 1 small shallot diced
- 1 teaspoon dijon mustard
- 2 tablespoons olive oil
- pinch of sugar, salt and pepper
- 3 cups mixed lettuce of your choice
- 1 large watermelon radish thinly sliced
- 2-3 radish thinly sliced
- 1 small handful of snap peas some removed from pods, some sliced in half
- 1 avocado sliced
Instructions
- To begin, heat your grill, and take your steak out to room temp.
- In the meantime, prep your salad. In a bowl, add lettuce, sliced watermelon radish, radish, and snap peas. Set aside. (You’ll cut your avocado when it’s time to serve).
- In a mixing bowl, toss in diced shallot, dijon mustard and sherry vinegar, season with salt and pepper and stir. Slowly start streaming in your olive oil until your dressing is emulsified. Set aside.
- Make your steak. Season with salt and pepper and drizzle oil on it ready for the grill. Place on the grill, and char on all sides until cooked to your desired doneness. Alternatively, you can cook your steak on a cast iron the same way if you don’t want to grill.
- Remove, let your steak rest. While resting, toss your salad together with sliced avocado and your dressing. (reserve a little dressing for topping the steak as well). Slice your steak, and serve with your salad, drizzled on reserved dressing for the steak.
Nutrition
Calories: 373kcal | Carbohydrates: 14g | Protein: 3g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Sodium: 72mg | Potassium: 743mg | Fiber: 9g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 24mg | Calcium: 41mg | Iron: 1mg