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Prix De France Steak Salad

Prix De France Steak Salad recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 534.0
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
  • Flank steak
  • Dried basil
  • Olive oil
  • Dried thyme
  • Fresh lemon juice
  • Dry mustard
  • Mushrooms, cleaned & sliced
  • Wine vinegar
  • Garlic, minced
  • Sliced red onion
  • Fresh parsley, minced
  • Red leaf lettuce
  • Dried chervil
  • Cherry tomatoes
  • Salt to taste
  • Pepper to taste
Directions
  1. 1
    Preheat grill or broiler to high heat. Season the flank steak with salt and pepper.
  2. 2
    Grill or broil the steak until cooked to your desired doneness, about 4-5 minutes per side.
  3. 3
    Let the steak rest for 10 minutes, then slice against the grain into thin julienne strips.
  4. 4
    In a large skillet, heat 3 tablespoons of olive oil over medium-high heat.
  5. 5
    Add the sliced mushrooms and sauté until browned and tender, about 5-7 minutes.
  6. 6
    Stir in the fresh lemon juice, cook for 1 minute, then remove from heat and set aside to cool.
  7. 7
    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.
  8. 8
    In a large mixing bowl, combine the sliced steak, sautéed mushrooms, and sliced red onion.
  9. 9
    Pour the vinaigrette over the steak mixture and toss gently to coat evenly. Let it marinate for 30 minutes to allow flavors to meld.
  10. 10
    Meanwhile, wash and chop the head of red leaf lettuce and place it in a large serving bowl or arrange it on a platter.
  11. 11
    Spoon the steak and mushroom mixture over the bed of lettuce.
  12. 12
    Scatter the cherry tomatoes and minced fresh parsley over the top.
  13. 13
    Serve immediately while the steak is still tender and the greens are crisp.

Nutrition Facts

Servings 4 servings

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.

Keywords: flank steak, steak salad, mushrooms, vinaigrette, grilled beef, french salad, summer dinner, lettuce, cherry tomatoes, red onion, lemon juice, garlic, fresh herbs, healthy dinner, elegant meal, easy recipe, family style, protein rich, light meal, herb dressing
Read it online: https://www.chefs-mate.com/recipe/prix-de-france-steak-salad/