Making this salad was the highlight of my Sunday afternoon. It takes little time and you can prep some of the items way ahead of time.
I cooked the beets earlier in the day and refrigerated them until I was ready to plate the salad. I also cooked the marinade and got that set in the fridge with the steak early on in the day.
When it came to dinner time, my husband grilled the steak while I build the rest of the salad. It’s all about team work, folks. It makes things so much easier.
Give this a try. You will love it. It’s clean. healthy and delicious!!
Healthy Steak Salad
- 1 Skirt Steak marinated
- 1 Bag of Baby Spinach
- 2 Beets (regular red)
- 2 Golden Beets
- 4 Campari Tomatoes
- Goats cheese crumbles (optional)
- 1 Clove garlic pressed
- 1 Tablespoon olive oil
- 1 Tablespoon water
- 1 Teaspoon chopped parsley
- Salt and pepper to taste
Steak Marinade – In a small sauce pan boil: 1 cup water, 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, a medium bay leaf, 3 fresh thyme springs and 1 rosemary spring. Let cool then pour into a Ziploc bag with the steak. Refrigerate for 4 hours. Remove from refrigerator and allow to come to room temperature before grilling the steak. This marinade is adapted from Thomas Keller’s Ad hoc at home Cookbook.
Place the beets in a medium sauce pan, cover with water, and boil until fork tender. Drain the water and allow the beets to cool before peeling them. Chop them into squares or slice into rounds. Set aside.
Mix the dressing ingredients and set aside until ready to serve.
Remove the steak from the marinade and pat dry. Season with salt and pepper then grill it to your liking. (I did 3-4 minutes per side. Let rest for 3-5 minutes before slicing).
After you’ve washed your spinach and tomatoes, begin to build your salad. Start with a good handful of spinach in each plate, then top with the beets, tomatoes, and steak.
Drizzle with the dressing and sprinkle with goats cheese, if you wish. Serve and enjoy!
Recipe written and tested by Hannah Hiller of Detroitisforfoodies.com