Serving grass fed sirloin steak over fresh salad greens is a great way to lighten up a beef dish and still retain that full rich flavor. A steak salad is also a great summer entertaining dish or quick week night meal. My roasted garlic red wine vinaigrette is the perfect complement to this Paleo salad.
1.5-2 pound grass fed beef top sirloin steak
1 bag organic sweet butter lettuce mix
8 tablespoons EVOO
2 tablespoons roasted garlic red wine vinegar
1 teaspoon garlic powder
Sea salt, black pepper,
1.) Take steak out of refrigerator and let rest at room temperature at least 30 minutes before cooking time. (You can grill the steak to your liking or sear in a cast iron skillet and finish off in the broiler).
2.) In a large cast iron skillet, sprinkle sea salt to lightly cover the bottom and turn heat to medium high. Season steak with fresh ground pepper. Once skillet is very hot, add steak to skillet. Cook for 4 minutes or until steak easily lifts from skillet.
3.) Flip steak and cook 4 more minutes. Drizzle a little EVOO over steak or add a spoonful of Kerry Gold grass fed butter. Place skillet under broiler for 2 minutes. Flip steak and broil 2 more minutes or until desired temperature is reached. (This method produced a medium to medium-well steak).
4.) Remove steak from skillet and let rest for 5-10 minutes on a serving plate. Finally slice steak into strips to serve on top of salad greens and drizzle with red wine vinaigrette. Serve with fried sweet potatoes and a glass of red wine!
Roasted Garlic Red Wine Vinaigrette
It a small bowl, whisk together EVOO (light tasting olive oil works well), roasted garlic red wine vinegar, garlic powder, sea salt and black pepper to taste.