I can always tell if a salad will be a keeper at my house if it has 2 particular things in it. Meat and substance. It also has a “Greek” flavor to it.
My husband loves to eat healthy, but sometimes when you make a salad it can be lacking in substance. So this recipe is a man’s salad. It’s a keeper in our house.
Hanger Steak Salad
2 lbs. approx. London Broil
1/2 lb. fingerling potatoes
1 lb. baby spring salad mix
1/2 cup artichoke hearts, drained and quartered
1/4 cup calamata olives
Salt and pepper to taste
Garlic salt to taste
Your favorite balsamic dressing
Dry your steak with a paper towel and season generously with salt and pepper and garlic. Coating both sides. Place steak on a foil lined baking sheet and placing under the broiler for 4-5 minutes each side, keeping your oven door cracked so the meat won’t burn. Turn over the steak and cook for another 4-5 minutes. Remove from the oven and let the meat rest at least 5 minutes before cutting.
In the meantime, slice the fingerling potatoes in half length-wise and toss in a little olive oil and salt and pepper. Place under the broiler and cook for 5-7 minutes each side until fork tender. Remove from the oven and set aside. Slice your tomato, artichoke hearts and steak.
Assemble your salad in this order:
Baby greens, artichoke hearts, Roma tomatoes, calamata olives, warm potatoes, sliced steak, blue cheese and balsamic dressing. Yum.