Steak salad with grainy mustard balsamic vinaigrette (low FODMAP)
30 minutes (plus marinating time) • Gluten-free • Low FODMAP • Serves 6 • This amazing steak salad is so fantastic I’m excited to share it with you. The marinade (and marinating overnight) is key to the flavor of the steak so plan ahead and prep your marinade the night before you plan to serve this.
STEAK INGREDIENTS:
1.5-pound flank steak (grass-fed, organic)
3/8 cup red wine or sherry
3/8 cup garlic-infused olive oil
1 1/2 teaspoon black pepper
1 1/2 teaspoon kosher salt
1/4 cup balsamic vinegar
SALAD INGREDIENTS:
One head red leaf lettuce, butter lettuce, or romaine (whatever you prefer)
1 cup cherry tomatoes, cut in half
2-3 Persian cucumbers, sliced
3/4 avocado, sliced (1/8 avocado is low FODMAP serving)
Blue cheese crumbles (optional — but really good!)
BALSAMIC MUSTARD VINAIGRETTE INGREDIENTS:
1/2 tablespoon Dijon mustard
1/2 tablespoon grainy mustard
1/2 tablespoon balsamic vinegar
2 tablespoons olive oil
DIRECTIONS:
Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat.
Remove the steak from the marinade and place it on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover with a foil “hat” and cook a few minutes more until done to your liking (120 to 125°F for rare, 130-140°F for medium-rare, and 145°F for medium).
When the steak has cooked to your preferred level of doneness, remove it from the grill and place it on a cutting board. Cover with your aluminum foil “hat” to hold in the heat while the steak rests for 10 to 15 minutes.
While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.
Thinly slice the steak across the grain. Plate the salad with a few slices of steak over the top. Add the crumbled blue cheese and serve.
The salad dressing will keep for a few weeks in your fridge so feel free to make extra to have on hand for your dinner salads.
Enjoy!
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