Thyme Roasted Grape Steak Salad
Sometimes a good ole steak salad is just what you need. And I guess I will use the term “good ole” loosely. I would not expect however, to find this little gem at your nearest steakhouse. But if you have had an exceptionally long day at work this baby is quick, effortless, and goes great with 1 or 2, orrr 3 glasses of your favorite red wine.
Because I “rarely” (no pun intended) eat red meat, when I do happen to crave it, it better be hella, dang, lit, or whatever you use to say “really good”. In all honesty, it could quite possibly be another 6 months before I eat it again. Personally, I just generally find myself wanting cook chicken, fish, and other leaner meats.
With the addition of the thyme roasted grapes this steak salad is a perfect combination of savory and sweet that is a super satisfying dinner. I included the lemon vinaigrette I used below! The protein content will keep you full for hours. Not to mention, it ain’t too bad on the eyes. I am always a sucker for a beautiful plate, call me vain.
What’s the deal with steak?
So is it healthy, or what? If you do some research around the web, you are going to find a lot of mixed messages. Some say it’s the worst possible thing for you, some claim that it will extend your life to 120. I always take various articles with a grain of salt. You’re welcome for the second culinary pun. Really, if you are using the golden “everything in moderation” rule, I think you will be okay. The pros of red meat are the obvious, ample amount of provided protein. Along with that, steak provides Iron, Zinc, and an array of B-Vitamins. The way I look at it is, if I’m in the mood for it, then it’s probably for a good reason.
Thyme Roasted Grape Steak Salad
- 7-8 oz Skirt Steak Divided in half
- 1 cup, Red Grapes
- 8 Cipollini Onions
- 2 tbsp, Balsamic Vinegar
- 2 oz Shaved Parmesan
- Oil of choice
- 1 tsp Thyme
- Salt and Pepper
- Lemon Vinaigrette:
- 1 Lemon, Zested and Juice
- 1 tsp, Honey
- 1/2 tsp, Dijon Mustard
- 1/4 cup, Grapeseed Oil/Olive Oil
- Salt and pepper
Turn oven on to 400 degrees
Toss grapes with 1 tbsp of Olive Oil, thyme, salt, and pepper
Roast in oven for 15 minutes
Toss cipollini onions in olive oil, balsamic vinegar, salt, and pepper
Roast for 18-20 minutes, until browned
Remove and set aside
To prepare the steak, turn your saute pan on medium high heat with choice of oil until pan starts to smoke
Be sure to season both sides of steak with Salt and Pepper
Place steak in pan and allow to cook for about 3 Minutes, you want the meet to begin to brown, flip and cook on alternate side
I like my steak medium rare so I cooked for an additional 3-4 minutes (my cut was very thin), if you like yours cooked more just leave on until desired doneness is reached
Remove and let rest for 3-5 Minutes
After it is done resting slice into strips
In a bowl, add lemon zest, juice, honey, dijon mustard and whisk together
While whisking mixture slowly pour in oil
Season with salt and pepper
*Feel free to add in other dried herbs, it only makes it better
In a mixing bowl toss arugula in lemon dressing
Put on plate
Top with steak, grapes, onions, shaved parmesan