Steak Salad with Tarragon Vinaigrette

Tarragon works beautifully in this steak salad with mushrooms and fresh greens.
Photo by Erin J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    lb. grass fed steak, seasoned well with Real salt

  • 1

    TB fat of choice {lard, tallow, or rendered bacon fat work especially well}

  • 1/2

    cup organic extra virgin olive oil

  • 3

    TB balsamic vinegar

  • 2

    TB organic fresh tarragon, minced {or 2 tsp dried}

  • 1/4

    tsp organic garlic powder

  • 1/2

    tsp Real salt or Himalayan sea salt

  • 4

    handfuls greens {I used a combination of spinach, arugula, and red leaf lettuce}

  • 4

    oz. organic button mushrooms, cleaned and sliced {about three}

  • 1

    small handful organic Italian parsley, chopped

Directions

In a Mason jar, add oil, vinegar, tarragon, garlic powder, and salt. Cover and set aside. Heat fat of choice in a cast iron grill pan over medium-high heat. Cook steak to desired doneness {145 medium rare, 160 medium}, flipping once. Remove to a cutting board and let rest a few minutes. Meanwhile, divvy the greens and mushroom slices between plates and shake the dressing well. Slice steak{s} into strips and place on salads. Dress as desired and garnish with parsley before serving. *Leftover dressing can be refrigerated and used in other salads and marinades.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: