This elegant Prix De France Steak Salad transforms simple ingredients into a sophisticated meal. Tender strips of grilled flank steak are paired with earthy, sautéed mushrooms and crisp red onion, all tossed in a bright, zesty vinaigrette made with lemon juice, garlic, and fresh herbs. The combination of savory beef, tangy vinegar, and fresh lettuce creates a perfect balance of textures and flavors. It is an ideal choice for a light yet satisfying summer dinner or a hearty lunch that feels special without requiring hours in the kitchen. Serve it family-style on a large platter for a communal dining experience that celebrates fresh, seasonal produce and quality protein.
Prix De France Steak Salad
Description
This elegant Prix De France Steak Salad transforms simple ingredients into a sophisticated meal. Tender strips of grilled flank steak are paired with earthy, sautéed mushrooms and crisp red onion, all tossed in a bright, zesty vinaigrette made with lemon juice, garlic, and fresh herbs. The combination of savory beef, tangy vinegar, and fresh lettuce creates a perfect balance of textures and flavors. It is an ideal choice for a light yet satisfying summer dinner or a hearty lunch that feels special without requiring hours in the kitchen.Ingredients
Directions
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Preheat grill or broiler to high heat. Season the flank steak with salt and pepper.
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Grill or broil the steak until cooked to your desired doneness, about 4-5 minutes per side.
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Let the steak rest for 10 minutes, then slice against the grain into thin julienne strips.
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In a large skillet, heat 3 tablespoons of olive oil over medium-high heat.
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Stir in the fresh lemon juice, cook for 1 minute, then remove from heat and set aside to cool.
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In a small bowl, whisk together the remaining olive oil, wine vinegar, minced garlic, dried basil, dried thyme, dried chervil, dry mustard, salt, and pepper to make the vinaigrette.
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Pour the vinaigrette over the steak mixture and toss gently to coat evenly. Let it marinate for 30 minutes to allow flavors to meld.
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Meanwhile, wash and chop the head of red leaf lettuce and place it in a large serving bowl or arrange it on a platter.
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Spoon the steak and mushroom mixture over the bed of lettuce.
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Scatter the cherry tomatoes and minced fresh parsley over the top.
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Serve immediately while the steak is still tender and the greens are crisp.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 534.0kcal
- % Daily Value *
- Total Fat 41.0g64%
- Saturated Fat 10.8g54%
- Cholesterol 93.1mg32%
- Sodium 87.6mg4%
- Total Carbohydrate 4.3g2%
- Dietary Fiber 1.2g5%
- Sugars 2.4g
- Protein 36.5g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredient list appears to have formatting errors where multiple items are combined in a single line (e.g., "Frank steak 1/2 teaspoon Dried basil"). Please verify quantities: The recipe likely calls for 1 lb Flank Steak, 1/2 tsp Dried Basil, 6 tbsp Olive Oil (divided), 1/2 tsp Dried Thyme, 2 tbsp Lemon Juice, 1/4 tsp Dry Mustard, 1 lb Mushrooms, Salt and Pepper to taste, 4 tsp Wine Vinegar, 1 Clove Garlic, 1 cup Sliced Red Onion, 1 tbsp Fresh Parsley, 1/2 tsp Dried Chervil, 1 Head Red Leaf Lettuce, and 2 pts Cherry Tomatoes. Adjust seasoning based on the acidity of your vinegar and lemon juice.
For best texture, ensure the flank steak is sliced thinly against the grain after resting. This cuts through the muscle fibers, making the meat more tender.
You can substitute fresh chervil and basil with Italian seasoning if fresh herbs are unavailable, though the flavor profile will be less vibrant.
