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BITTERS STEAKHOUSE SALAD

DF
Grilled steak atop arugula with grilled proscuitto-wrapped artichokes, torn croutons and bitters dressing

Serves 2

 

For the Marinade:

6tbsp olive oil

2 clove garlic, minced

½ onion, grated

2tsp fresh thyme, minced

1/2tsp red pepper flakes

1/2tsp pepper

1tsp salt

 

For the Vinaigrette:

2tbsp olive oil

1tsp bitters

1tsp lemon juice

1tbsp maple syrup

 

1/2lb steak

5 slices proscuitto, torn into strips

1c artichokes hearts (fresh, frozen & thawed or pickled)

3c arugula

1-2 slices french bread, cut into cubes

 

Stir together the marinade and divide. Cover the steak in half the marinade, reserving the rest, overnight.

 

Preheat oven to 450 degrees and line a baking sheet with foil. Toss french bread cubes in the reserved marinade and toast 5 min, tossing. Set aside.

 

Preheat a grill over medium-high. Wrap each artichoke heart in a strip of proscuitto and grill a few minutes until nicely charred. Grill steak at the same time to deserved doneness. Meanwhile stir together the dressing,

 

To assemble salad, place arugula in serving dish and drizzle with dressing. Slice steak and fan out on greens, top with artichokes and croutons. Serve immediately.

Freezability:

Don't do it.