There’s something special about grilling that brings out the best in vegetables and beef. If you are making this grilled lettuce and steak salad for a crowd, you can definitely double or triple amounts and make it on your barbecue pit. But I love my grill pan for small jobs like this and use it often for our Sunday Suppers. I suggest using Certified Angus Beef® rump steak for best results!
A couple of summers ago, a vegetarian friend came to visit. She’s an adventurous cook and eater, just not of meat, so we had a lot of fun planning our meals and trying out new recipes. One evening we made zucchini wrapped cheesy pea burgers that were absolutely fabulous. Since my husband had the barbecue pit going for those, I got him to grill the lettuce for our salad as well. Talk about good! It was the simplest salad of grilled lettuce and sweet strawberries, drizzled with homemade vinaigrette. And I haven’t stopped thinking about it since.
Last week was all about strawberries, so I thought I’d make this one about beef, within the confines of our Healthy Green Recipes for St. Patrick’s Day theme. Make sure you scroll down to see all of the other healthy green recipes our Sunday Supper tastemakers are sharing.
- 11 oz or 310g Certified Angus Beef® brand rump steak
- Fine sea salt
- Freshly ground black pepper
- Worcestershire sauce
- 2 little gem or baby romaine lettuce heads, halved
- 4-5 radishes, sliced thinly
- ½ small purple onion, sliced thinly
- Small bunch fresh flat leaf parsley, chopped
- 3 tablespoons good quality extra virgin olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon good quality balsamic vinegar
- 1 clove garlic, finely minced or grated with a microplane
- Pinch sea salt
- Season the rump steak with a good sprinkle of sea salt, freshly ground black pepper and a couple of generous shakes of the Worcestershire sauce, on both sides. Set aside to marinate.
- Whisk together your dressing ingredients (or combine them in a clean jar and shake them vigorously.) Set the vinaigrette aside also.
- Heat your heavy grill pan over a high heat. Sear your lettuce halves on both sides. When you put the lettuce on, don’t move it for at least a couple of minutes. Lift it gently to check for grill marks. When they are clearly there, you can turn the lettuce and repeat on the other side.
- Remove the lettuce from the grill pan and put it on a cutting board to cool off.
- Heat the grill pan again over a medium heat and repeat the process with the steak. This will just take a few minutes each side, depending on the thickness of your steak and your desired doneness.
- Remove the steak to the cutting board to rest for five minutes while you begin to assemble the salad.
- Cut the lettuce halves in half again, and place them around your serving platter.
- Slice the steak thinly against the grain and put the slices in and around the lettuce.
- Distribute the onion and radish slices evenly around the platter and finish by tucking in the parsley.
- Give the dressing another quick whisk or shake and drizzle it on the salad. Finish with a good couple of grinds of black pepper.
If you are looking for green recipes for St. Patrick’s Day, you’ve come to the right place! Never mind a month of Sundays, we got more than enough for a month of St. Patrick’s Days.
- Get Your Greens Smoothie by Hardly A Goddess
- Green Breakfast Omelet Bites by Momma’s Meals
- Green Eggs and Ham by Feeding Big
- Green Scrambled Eggs with Ham by Cricket’s Confections
- Kuku Sabzi – Persian Herb Frittata by Caroline’s Cooking
- Matcha Overnight Oats by Brunch-n-Bites
- Southwest Breakfast Spinach Wrap by The Freshman Cook
- Super Green Smoothie by Simple and Savory
Must Make Main Dishes
- Chicken Paillard Arugula Truffle Salad by Family Foodie
- Gambian Spinach with Peanut Sauce by Tara’s Multicultural Table
- Grilled Lettuce and Steak Salad by Sunday Supper Movement
- Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey
- Poached Cod with Pesto Wine Sauce by Life Tastes Good
- Potato Leek Skillet Pizza by A Kitchen Hoor’s Adventures
- Sautéed Garlic and Parmesan Chicken With Spinach by My Sweet Savings
- Skinny Reuben Wraps with Homemade 1000 Island Dressing by For the Love of Food
- Tequila Chicken Salad by Cosmopolitan Cornbread
- Brussels Sprout and Kale Salad by Pies and Plots
- Green Goddess Bibb Salad by Palatable Pastime
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
- Quinoa Tabbouleh by That Skinny Chick Can Bake
- Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes by Gourmet Everyday
- Shades of Green Salad by A Day in the Life on the Farm
- Zucchini Carpaccio Salad by The Bitter Side of Sweet
- Colcannon by Wholistic Woman
- Green Goddess Dip by From the Bookshelf
- Grilled Cabbage with Spicy Lime Dressing by Sew You Think You Can Cook
- Irish Cabbage by Turnips 2 Tangerines
- Miso Roasted Broccoli by Life Currents
- Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
- Roasted Brussels Sprouts by Books n’ Cooks
- Soy Glazed Sugar Snap Peas by Food Lust People Love
- Spinach Tots by A Mind “Full” Mom
- Warm Brussels Sprout Slaw by Jersey Girl Cooks
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