Tuscan steak salad
- 1 large garlic clove
- 1⁄4 teaspoon kosher salt
- 2 tablespoons olive oil, divided
- 1 teaspoon minced fresh rosemary
- 1⁄2 teaspoon grated lemon rind
- 1⁄2 teaspoon freshly ground black pepper, divided
- 1 (8-ounce) bonelessn strip steak
- Cooking spray
- 2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 cups Italian-blend salad greens
- 2 tablespoons shaved Parmesan cheese
Instructions:
- Mince garlic on a cutting board. Sprinkle garlic with salt; mash with the side of a knife to form a paste. Combine garlic paste, 1 tablespoon oil, rosemary, rind, and 1⁄4 teaspoon pepper in a bowl. Rub garlic mixture evenly over steak. Let stand 15 minutes.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
- Combine remaining 1 tablespoon oil, remaining 1⁄4 teaspoon pepper, vinegar, and Dijon mustard in a bowl, stirring with a whisk. Add greens; toss to coat.
- Place 11⁄2 cups salad on each of 2 plates; top each serving with 31⁄2 ounces steak and 1 tablespoon Parmesan cheese