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The inspiration for this salad entrée was a dish that I tasted when taking my girls out one evening to a posh restaurant in Yerushalayim. Oyster steak is not as fatty as London broil, with all of the same great taste and no tough veins running through it. The marinade and dressing complement this superb-tasting dish, and it takes just minutes to prepare.
2 1-pound (1/2 kilogram) oyster steaks
lemon pepper, for sprinkling, plus 1/2 teaspoon for dressing
garlic powder, for sprinkling
1/2 cup Haddar Dijon Mustard
1/2 cup Gefen Honey
dash salt
2 tablespoons oil
2 tablespoons vinegar
2 large onions, sliced thinly
oil, for sautéing
24 ounces (680 grams) Romaine lettuce, shredded
2 small oranges, peeled, sliced, and cut into quarters
1/4 cup sliced almonds
2 ounces (55 grams) veggie chips, coarsely crushed, for garnish
Sprinkle steaks with lemon pepper and garlic powder.
Combine mustard and honey with a dash of salt; set aside half for the dressing. Smear the remainder over both sides of the steaks.
Place on a broiler pan and allow to marinate for at least 30 minutes.
Preheat oven to broil. Broil steaks on top oven rack for seven minutes per side. Remove from oven and cover with foil; allow to cool.
Once cool, slice into thin, oval slices and cut larger slices in half.
Pour pan juices over meat and mix together until the juice coats the steak and is absorbed into the meat.
In a small frying pan, sauté sliced onions in oil until golden brown.
In a large mixing bowl, combine lettuce, sautéed onions, oranges, and almonds.
Add oil, vinegar, and additional 1/2 teaspoon lemon pepper to the reserved honey-mustard mixture and mix to combine.
Pour dressing over salad and toss to coat.
Plate the salad and top with steak slices. Garnish with veggie chips.
Food and Prop Styling by Renee Muller
Photography by Moishe Wulliger
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Devine! So s yum! I put much less mustard as I thought this would be too much. Also broiled it together wit the oil and vinegar vs. pouring that over after slicing. We licked our plates clean!