Grilled Steak Salad with Salsa Verde & Avocado Cream

Instead of serving this salad on a plate, the way salad usually is served, try something a little unexpected. Similar to lettuce cups, these lettuce ‘boats’ are made using the long leaves from romaine lettuce.

This is a fun interactive salad, where your guests can fill their own ‘boats’ with veggies and flavor filled sauces like salsa verde and avocado cream (if you’ve never tried this before, I know you’re going to love it – and avocado cream is so easy to make!).

Chop all the veggies up into bite-sized pieces. Toss the chopped avocado with a bit of the salsa verde if you like. This will give it more flavor as well as prevent it from browning.

Look at the piece of cooked meat and find out which way the ‘grain’ is running – the strands of muscle. Then cut perpendicular to that – this will make the meat easy to pull apart when you are biting into it.

Grilled Steak Salad with Salsa Verde & Avocado Cream

Marla Hingley

Romaine hearts are the best to use for this recipe, since all the leaves will be deeply 'v-ed' - which is what you want to hold all the fillings. Compared to the flat outer leaves from a whole head of romaine lettuce, that you wouldn't use.

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Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

Servings 8

Ingredients

  

1x2x3x

• 1 lb flank/skirt steak
• 1 Tbsp oil
• 1 Tbsp butter or margarine
• 1 cup mushrooms halved
• 2 tsp GF balsamic vinegar
• 1 avocado diced
• 1 cup grape tomatoes halved
• 2 romaine hearts leaves separated

Avocado Cream, to drizzle

Salsa Verde, to drizzle

Instructions

 

• Drizzle the meat with oil and sprinkle with salt and pepper. Grill or fry the meat until desired doneness. Slice it across the grain, into thin strips. Cut each strip in half to make bite-sized pieces. Place meat in a dish and drizzle with some salsa verde. Set aside.
• Sauté mushrooms in butter until brown and golden, stir in balsamic vinegar just before removing from heat. Place in another small dish, set aside.
• To serve, have all the ingredients in their own bowls/plates and let everyone assemble their own ‘salad boats’. Place a spoon in each dish of the dressings, so you can add as much or as little as you’d like.

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