Go Back
+ servings

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.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 8

Ingredients
  

  • 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.
      Tried this recipe?Let us know how it was!