Grilled Steak Salad with Artichoke

Grilled Steak Salad with roasted potatoes, sweet potatoes, artichokes on a bed of salad greens. Drizzled with a delicious creamy balsamic vinaigrette.

Grilled Steak Salad with Artichoke

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Author: Hello Ani

Sliced tenderloin, potatoes, artichoke over a bed of mixed greens and tossed in a creamy balsamic vinaigrette

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Ingredients

Creamy Balsamic Vinaigrette:

4 tablespoon mayonnaise
⅛ teaspoon garlic (finely minced) Just a tiny bit of garlic, so it doesn't overpower the dressing!
⅛ teaspoon salt
⅛ teaspoon pepper
1 tablespoon lime juice (half a lime)
2 teaspoon white balsamic vinegar
2 teaspoon honey

Steak:

2 Filet Mignon
salt, pepper, olive oil rub

Artichoke:

1-2 artichoke(s)
pinch of salt

Roasted Potatoes:

2 cups potatoes, cut in half if desired
1 large sweet potato, cut into slices
2 tablespoon olive oil. Season with salt, pepper, and ½ tsp. garlic powder. Mix.

Salad ingredients:

3 cups mixed salad greens
1 seasonal fruit, such as persimmon, apple, or pear. Cut into slices
¼ cup blue cheese crumbles, or your favorite cheese.
2 tablespoon roasted nuts of choice. I used hazelnuts.
¼ cup dried figs

Instructions

Oven-roasted Veggies: Preheat Oven to 350° F (180° C)
Arrange potatoes and sweet potato slices onto a baking sheet. Season with salt, pepper, and garlic powder. Drizzle with olive oil. Mix, and roast in the oven until tender, about 20 minutes, flipping them over after 10 minutes.
Cook the Artichoke:
Cover the Artichoke with cold water, add a good pinch of salt and bring to a boil. Reduce heat to medium heat and continue to cook for another 20 minutes. Remove the artichoke from the pot. Allow to cool slightly, then cut in half.
Meanwhile, grill the Steak:
Season the Steak(s) with salt and pepper. Rub a little olive oil on both sides. Add to a hot pan and cook for 3 to 4 minutes. Flip the steak over and repeat. Add butter to the pan. One or two garlic cloves, and some fresh herbs like rosemary, or fresh thyme. Now tip and hold the pan, and quickly spoon the melted butter over the steak for another 1 to 2 minutes. If the Steak was about 1 inch thick, this should be a medium roast at this point. Cook according to your liking. Once the Steak is done, remove it from the pan onto a plate, and cover with some foil to collect its juices.
Creamy Balsamic Vinaigrette:
Add the mayonnaise to a small bowl. Grate or finely mince the garlic. Stir in salt, pepper, lime juice, white balsamic vinegar, and honey. Combine until smooth and creamy. Cool in the refrigerator until ready to use.
Arrange the Salad:
On a large platter, arrange the mixed lettuce leaves, then top with the roasted potatoes and sweet potatoes. Add some sliced fruit. Sprinkle some roasted nuts and blue cheese crumbles. Cut the Artichoke(s) in half and place on the platter if space allows. Slice the steak, and arrange it on the side of the platter. Drizzle with the creamy balsamic dressing, and enjoy!

Nutrition

COURSE: Main Course, Salad

CUISINE: American

KEYWORD: Grilled Steak Salad

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