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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
4 (5 ounce) beef tenderloin steaks (cut 1 thick) |
1 tablespoon lemon & herb seasoning |
2 teaspoons olive oil |
1/4 cup balsamic vinegar |
1 teaspoon lemon & herb seasoning |
1/3 cup olive oil |
2 tablespoons dijon mustard |
2 cloves roasted garlic |
1/2 teaspoon crushed red pepper flakes |
1 (14 ounce) can hearts of palm, drained |
6 cups mixed salad greens, cut into bite size pieces (bibb lettuce, red lettuce, belgian, endive, etc.) |
1 large tomato, chopped |
1 red onion, cut into thin circles |
Directions:
1. Rub steaks with seasonings.
2. Pan grill in olive oil, 6 minutes per side.
3. Cool, slice into strips.
4. In a large screw top jar, combine vinegar and lemon-herb seasoning, shake.
5. Add olive oil, mustard, garlic, pepper, shake well again, chill.
6. This can be made a day ahead.
7. In large bowl, combine beef strips, salad green mixture and dressing.
8. Toss thoroughly, serve on a bed of red cabbage.
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