STARTING 2016 off RIGHT can begin with eating lighter for your early evening
meal. Warm vegetables can turn any simple salad into a complete meal. This
recipe has everything you need to satisfy even the heartiest appetites that gather
round your table. They won’t even know you are trying to cut calories as you
begin the New Year with a resolve to shed a few extra pounds!
Hearty Steak Salad
2 red onions
2 lbs. red potatoes
4-5 tbsp. olive oil, divided
½ tsp. kosher salt
½ tsp. coarse black pepper
12 oz. rib eye steak
4 oz. Swiss cheese
2 heads butter leaf lettuce
Preheat oven to 425°. Peel onions and slice into ½-inch whole wedges (as pictured).
Place in mixing bowl. Scrub potatoes and cut into 1-inch pieces; add to mixing bowl.
Drizzle 2 to 3 tablespoons olive oil over onions and potatoes; sprinkle with salt and
pepper. Line a jelly roll pan with foil and place onions and potatoes on foil. Bake for
20 to 25 minutes or the edges start to brown.
On high heat drizzle frying pan with 1 to 2 tablespoons olive oil, heat until oil begins
to pop. Generously season with salt and pepper. Sear each side of the steak to seal in
the natural flavor. Turn down heat to medium and cook until medium rare, turning
occasionally. Let rest and slice.
Cut cheese slices into long, thin strips. Remove core from butter leaf lettuce; rinse and pat dry individual leaves. Place butter leaf lettuce on serving tray and assemble salad (as pictured). Drizzle with Mustard Balsamic Vinaigrette and serve.