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Grilled Steak Over Salad


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Grilled Steak Over Salad 0 Picture


  • 4 beef rib eye steaks - (abt 8 to 10 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 6 cups mixed baby greens (mesclun)
  • 1 1/3 cups shaved fennel root see * Note
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

* Note: Use a vegetable peeler to shave the white portion (root) of the fennel. The green fronds can be used as garnish.

Prepare grill or heat broiler. Sprinkle steaks with salt and pepper. Grill over high heat 8 to 10 minutes for rare, 12 to 14 minutes for medium doneness, turning once.

For dressing, whisk together olive oil, mustard, and lemon juice. Add salt and pepper to taste. Set aside.

In a large bowl, mix greens and fennel; toss with dressing. Divide dressing on 4 plates. Thinly slice steak and fan out over salads.

This recipe yields 4 servings.

Carbohydrates: 6.5 grams
Net Carbs: 5.5 grams
Fiber: 1 grams
Protein: 55 grams
Fat: 43 grams
Calories: 639

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