Steak Salad with Tarragon Vinaigrette

By erinstargirl

Tarragon works beautifully in this steak salad with mushrooms and fresh greens.

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

Details

Servings 4

Preparation

Step 1

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.