Mediterranean Steak Salad with Dill Shallot Balsamic Vinaigrette

Mediterranean Steak Salad with Dill Shallot Balsamic Vinaigrette
1 Tbs Lemon zest
2 Tbs Parsley
1/4 cup Olive oil
1/4 tsp Salt
1/4 tsp Black pepper
2 Filet mignon
1 lb steaks
1 tsp Dijon mustard
2 Tbs Balsamic vinegar
1 Tbs Dill
1 small Shallot
4 cups Mixed baby greens
1 large Carrot
2 cups Cherry tomatoes
2 large Avocado
1/2 cup Crumbled goat cheese
This colorful, mouth watering steak salad is inspired by flavors of the mediterranean. Humanely raised, grass-fed, grilled filet-mignon is topped with a gremolata/chimichurri hybrid and served atop a bed of mixed baby greens that have been tossed with a dill, shallot balsamic vinaigrette. Cherry tomatoes add a pop of brightness and color while a sprinkle of creamy crumbled goat cheese marries all the flavors together.
For the gremolata, combine lemon zest, parsley, 2 Tbs olive oil, and 2 pinches salt in a small bowl. Add fresh ground black pepper to taste. Set aside.
Let the steaks sit out on the counter for about 30 minutes to an hour before cooking, to allow them to come to room temperature. Sprinkle steaks with salt and pepper on each side and gently rub the seasoning into the meat. Lay steaks on a preheated cast iron grill pan over high heat. Sear for about 6 minutes per side for medium rare, making sure that the meat has released from the grill and doesn’t stick to the pan before flipping. Allow steaks to rest for at least 5 minutes. After resting, cut the steaks into ¼” thick slices and spoon gremolata on top.
To make the vinaigrette, in a small bowl whisk together mustard, vinegar, dill, shallot, black pepper and remaining salt. Slowly pour in ¼ cup olive oil while continuing to whisk in order to emulsify the mixture. Add additional salt and pepper to taste.
Place mixed greens, carrot, cherry tomatoes and avocado in a large bowl. Pour in vinaigrette and toss to combine. Portion out salad onto 4 plates and top with sliced steak. Sprinkle with goat cheese. Enjoy!
source: An original recipe by Kathryn Ravnik
Mediterranean cuisine has long been revered for it's numerous health benefits and this dish is no exception. For starters, olive oil contains anti-inflammatory omega-3's and heart healthy monounsaturated fat. Grass fed beef is higher in omega-3 than grain fed cattle, it is also higher in vitamins A and E. The mixed baby greens are a great source of fiber, calcium, magnesium and iron while the gremolata adds vitamin C from the lemon zest and parsley in addition to immune boosting garlic. Avocados in the salad provide additional antioxidant vitamin E, as well as potassium and folate, while the cherry tomatoes offer heart supportive lycopene.

Gremolata is a condiment of Italian origin, made from fresh chopped herbs and traditionally used to top cooked meats. A traditional gremolata contains only parsley, lemon zest and garlic; while a chimichurri has parsley, garlic, oil, white vinegar and oregano. For this recipe I decided to combine the best of both by adding a little salt and olive oil to the gremolata base. The resulting gremolata/chimichurri hybrid is the perfect accompaniment to the grilled filet mignon and pairs seamlessly with the salad.

The diet direction for this dish is building because of the protein and fat content from the steaks and cheese and the additional fat from the avocado.