Steak Waldorf Salad
This is the perfect light and healthy meal featuring a refreshingly crisp Waldorf salad on a bed of lettuce topped with thinly sliced pieces of steak. Serve with your favorite crusty bread and enjoy!
- 2 tenderloin steaks, about 6-ounces
- Extra virgin olive oil, for brushing
- 1 tablespoon whole grain mustard
- 2/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1 pound apples
- 4 celery stalks, thinly sliced
- 1/2 cup walnut halves, broken into pieces
- 4 cups mixed salad greens
- Fresh whole wheat bread
Preparation time 15mins
Cooking time 25mins
Heat a cast iron skillet grill pan or heavy bottom skillet over medium heat. Brush each steak with oil and season to taste with pepper. Add the steaks to the pan and cook for 6 to 7 minutes for rare or 8 to 10 minutes for medium, turning the steaks frequently and brushing once or twice with oil. Remove from the pan and set aside.
Meanwhile, stir the mustard into the mayonnaise. Put the lemon juice into a large bowl. Peel and core the apples, then cut them into small chunks and immediately toss in the lemon juice.
Stir in the mustard mayonnaise. Add the celery and walnuts to the apple mixture and toss together.
Arrange the salad greens on 4 plates, then divide the apple mixture among them. Very thinly slice the steaks, arrange on top of the salads and serve immediately with bread.