The old saying to the contrary, it never seems to matter how March begins, it will be unpleasant most of the time anyway.
This delightful steak salad gives you a taste of summer with a hearty serving of beef. It's the perfect transitional meal for cold days in March.
This recipe is taken from the British book How to Lose Weight Well by Dr. Xand Van Tulleken. The recipe is by Georgina Davies.
We've modified it slightly here, leaving out the honey in the dressing and using spinach leaves for the greens.
Here is what you'll need for this transitional steak salad:
2 Portobello mushrooms sliced
8 ounces of cherry tomatoes.
1 tablespoon olive oil
salt and pepper to taste
1 large steak, about 10 ounces
3 ounces (or more if you like) spinach leaves
Dressing
1 tablespoon olive oil
1 tablespoon balsamic vinegar.
1 teaspoon horseradish sauce
drizzle of runny honey (leave this out if you are watching sugar intake)
You can grill or bake the mushrooms and tomatoes with olive oil and salt and pepper. If roasting, set the temperature at about 300 degrees for 25 minutes.
Grill meat lightly or to taste.
Whisk together olive oil, vinegar, horseradish and honey for the dressing.
Plate the greens first then add the other ingredients. Dress just before serving. 081.txt
Rick Good spent ten years in the newspaper business, including with The News & Observer (Raleigh, NC) and The Greenville News (Greenville, SC). He co-wrote, with Melinda Coleman, Rutledge to Riley: Governors of South Carolina, 1776–Present (Published by The Greenville News), and is the author of Mind Games Trivia #1 (Amazon). He has recently spent 15 years creating original trivia content through Sounds Good Mobile Entertainment and continues that with his new company, SGME Software. He edits The Smart Reader’s money, real estate, and business coverage.
