Sirloin Steak Salad Recipe

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Ingredients

1/2—3/4 of a head of Boston lettuce, washed and spun dry, or use as much lettuce as you like
1 handful of snow peas, cleaned and blanched in boiling water for 1 minute, drained and cooled in ice water and then drained and patted dry
3/4—1 lb. boneless sirloin steak
1 sweet potato, peeled, cut into 1/2″ cubes, tossed with 1 tbs. olive oil, salt and pepper, and roasted in a 400 degree Fahrenheit oven for 35 minutes
1—1/2” piece of daikon radish, peeled and thinly sliced on a mandolin
1/2 of a yellow pepper, cut in thin strips
10 cherry or grape heirloom tomatoes, washed and sliced in half
2 scallions, cleaned and thinly sliced


Prepare your sweet potatoes and get them in the oven. Meanwhile, clean the snow peas and blanch, drain, put in an ice bath to stop the cooking, drain again and pat dry.

Wash and dry the lettuce and chill in the refrigerator. Prepare all the other vegetables.

Now your potatoes should be tender and done. Keep them warm.

Wash and dry your steak and season with salt, pepper and garlic powder to taste.

Turn broiler on high and broil for four to five minutes per side according to your liking.

While the steak is cooking, make the salad dressing. Whisk together the mustard, salt, pepper and vinegar. Slowly whisk in the olive oil in droplets until all is emulsified and combined.

When the steak is done, remove it to a platter and let it rest for five to 10 minutes.

Lay out the lettuce leaves on the bottom of two plates.

In a circular fashion around the edge of the lettuce, distribute the snow peas, sweet potatoes, yellow pepper, and tomatoes.

Tuck the daikon radish slices underneath the lettuce on the outer edge of the plate.

Thinly slice the steak and lay out in the center of all the beautiful vegetables.

Drizzle the salad dressing on top. Finish with a sprinkling of sliced scallions. Enjoy!!