This salad is my first attempt at a p90x meal idea. It's got decent protein, low carbs, a lower-fat dressing (no ranch!), and some veggies to round it out. Did I calculate how much fat, calories and protein this had? No. But you can if you want to!
This salad was inspired by a restaurant that I used to go to a lot in Broad Ripple, in Indianapolis called Mezzaluna. It's not in business anymore, which is too bad. They had a salad on the menu called the Moroccan Steak Salad which was a green salad topped with mushrooms, artichokes, roasted red peppers, tomato and thinly sliced steak tossed in some Moroccan-inspired dressing. For the life of me I cannot recall what type of flavors, but the base is most definitely a creamy balsamic vinaigrette.
The salad I prepared here is made with a Ribeye, which is an extremely flavorful cut of meat, and preps up wonderfully seared in a cast iron skillet. Careful not to overcook!
Ingredients for two:
- 1/2 head red leaf lettuce, torn
- 4 medium white mushrooms, sliced
- 6 artichoke hearts, drained
- 1/2 roasted red peppers (Roasting instructions below, or use jarred)
- 1 Roma tomato, sliced
- 3/4 lb rib-eye steak
- 1 to 2 tsp Montreal Steak Seasoning (or your favorite steak seasoning)
- 1.5 tsp canola oil
- 1.5 tsp butter
- Pinch of salt
- Balsamic Vinaigrette
- To roast red pepper, place clean red pepper under a broiler until blackened. Remove, cover with towel, and when cool enough to handle remove the skins rinsing under cool water.
- Heat butter & oil in a cast iron skillet on medium-high heat. Pound the ribeye so that it's roughly 3/4-inch thick. Sear the ribeye in the cast iron skillet, then cover and cook until medium. about 7 minutes or so. Halfway through, sprinkle on the steak seasoining and a pinch of salt.
- Meanwhile, combine all the salad ingredients in a large bowl. Toss with the balsamic vinaigrette.
- Remove rib-eye from heat, let cool, and slice thinly, topping the salad with the steak.