chopped bok choy and steak salad

Serves: 3 to 4
Time in the kitchen: 25 minutes
Ingredients:

• 1 to 1 1/2 pounds (450 to 680 g) of bok choy
• 1 roasted red pepper, finely chopped
• Large handful of mushrooms, thinly sliced
• 1 to 1 1/2 pounds (450 to 680 g) skirt steak
• 1/4 cup olive oil (60 ml), plus more for searing meat
• 2 tablespoons (30 ml) lemon juice
• 1/2 cup (60 g) pitted kalamata olives
• 1 small garlic clove

Instructions:

Trim just enough off the bottom of each bok choy so the leaves separate. Wash and dry the bok choy.





Slice up the bok choy stems; the leaves can be left whole or sliced as well.
In a large bowl, toss the bok choy, roasted red pepper and mushrooms. You can throw in some regular salad greens too, if you like.

Heat a large skillet with a drizzle of oil over medium-high heat. Lightly salt and pepper the steak. Add the steak to the skillet. Sear three to four minutes on each side for medium rare. Let the steak rest on a cutting board for a few minutes.

While the steak is resting, make the dressing. In a blender, combine the olive oil, lemon juice, olives and garlic. Blend until thick and almost completely smooth. You may have to stop the blender once or twice and stir the dressing a bit before blending some more.





Thinly slice the steak in the opposite direction of the grain. Add the steak to the large salad bowl, then add the dressing. The easiest way to evenly cover the salad with the dressing is to gently rub it in with your hands.






sumber dari: marksdailyapple.com