Eosinophilic Esophagitis Friendly Mediterranean Steak Salad
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Learn more āIngredients
4 servings
For the steak
- 1 lb strip steak (about 1 inch thick)
- 1 tbsp olive oil
- 1 tsp fine sea salt, divided
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
For the dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1 small clove garlic, finely grated
- 1 tsp dried oregano
- Ā¼ tsp fine sea salt
For the salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 english cucumber, halved lengthwise and sliced
- Ā½ cup pitted kalamata olives, halved
- 1 can (14 oz) artichoke hearts, drained and quartered
- Ā¼ small red onion, very thinly sliced
- 2 tbsp fresh parsley, roughly chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the steak completely dry with paper towels. In a small bowl, combine 3/4 tsp of the salt, the turmeric, and the ginger. Rub the spice mixture evenly over both sides of the steak.
- 2
Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat until the oil shimmers and just begins to smoke. Add the steak and sear undisturbed for 4ā5 minutes, until a deep brown crust forms on the underside and the steak releases easily from the pan.
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