- Cook orzo pasta
- Make marinated onion dressing
- Prepare steaks
- Grill steaks
- Assemble salad
Marinated onion steak salad
Any cut of meat that is meant to be grilled (instead of slow cooked) is great for this recipe. Depending on your budget, the higher quality of meat the better this will taste. I good piece of meat needs nothing more than salt and pepper before it goes on the grill. In Israel the top cuts of meat I would suggest for this would be #1,5,6,7 (1 being the best).
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- 1 pound steak for grilling
- 3 teaspoons salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 cup rice wine vinegar
- 2 tablespoons sugar
- 1/2 cup extra virgin olive oil
- 2 purple onions thinly sliced
- 2 Asian pears sliced
- 4 ounces mixed greens
- Sprinkle the steak with 1½ teaspoons salt and pepper. Rub 2 tablespoons of olive oil into the steaks and let sit for at least 5 minutes (Ideally bring to room temperature.)
- In a jar add the vinegar, remaining olive oil, salt, sugar and onions. Let sit and marinade until ready to serve (at least 10 minutes, up to 2 days)
- Add the pears and mixed greens to a large bowl.
- Prepare a grill pan on high heat. Add the steaks for 3-6 minutes per side (depending on thickness). Remove from pan and let rest for 3 minutes.
- Thinly slice and add it to the salad. Add dressing with onions right before serve (will probably have leftover dressing).
Notes & Tips:
What I love about this recipe is that you don’t need a lot of steak to feed a lot of people for this dish. This is also a great dish to serve Friday night! Add 1/2 a box of orzo pasta for a more filling dish!
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Leftover tips for tomorrow’s lunch:
Here’s a trick! If you have leftover steak, thinly slice it and put it straight into the dressing. Let it sit overnight and it will keep it from being tough the next day.