Rachael Ray: Steak & Baby Greens Salad Recipe

Rachael Ray: Steak & Baby Greens Salad

Rachael Ray was helping a couple add some variety to their dinner menu, so she shared a way that they could use a cheap steak to make a hearty yet healthy meal that they would both love. Her Steak and Baby Greens Salad is enough to satisfy Richard, who loves meat and potatoes, and Nicole, who is a lover of all things Italian! This salad can be put together in no time and so full of flavor you won’t feel deprived at all!

To get the recipe, click next page.

Rachael Ray: Steak & Baby Greens Salad Recipe Ingredients

• kosher salt and pepper
• 2 cloves garlic – crushed
• a few handfuls baby kale or arugula
• a chunk of Parmigiano-Reggiano
• 1 lean 6- to 8-oz sirloin, flat-iron or tenderloin steak – about an inch thick
• about 2 tbsp olive oil
• 1 lemon – halved
• extra-virgin olive oil – for drizzling

Optional Toppings:

• minced red onion
• halved cherry tomatoes
• sauteed cremini mushrooms

Rachael Ray: Steak & Baby Greens Salad Recipe Directions

1. Season the steak with kosher salt and pepper
2. Heat oil in a cast-iron skillet over medium-high heat
3. Add crushed garlic and stir for 30 seconds to flavor the oil, then remove
4. Add the steak and cook, turning occasionally for about 7-8 minutes for pink centers, then remove to a plate
5. Cook the cut lemon, flesh-side down to caramelize it
6. Let the steak rest then douse with the juice of 1/2 lemon
7. Dress the baby kale or baby arugula with juice the from the second lemon half, salt and pepper, and extra-virgin olive oil
8. Add large Parmigiano-Reggiano shavings using a vegetable peeler
9. Serve the sliced steak alongside the salad plain or with optional additions of your choosing