Hanger Steak Salad

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

Blue cheese

Roma tomato

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.

Happy Dinnertime!

 

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