Hazelnut Free Mediterranean Steak Salad

Total time37 min

Prep time20 min

Cook time12 min

4.8

(18)

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Ingredients

4 servings

For the steak

1 lb strip steak (about 1 inch thick)
1 tbsp olive oil
1 tsp fine sea salt, divided
½ tsp ground turmeric
¼ 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
¼ tsp fine sea salt

For the salad

1 large head romaine lettuce, chopped (about 8 cups)
1 english cucumber, halved lengthwise and sliced
½ cup pitted kalamata olives, halved
1 can (14 oz) artichoke hearts, drained and quartered
¼ 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 4–5 minutes, until a deep brown crust forms on the underside and the steak releases easily from the pan.

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