For the steak rub
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 1 tablespoon hot paprika
- 1 tablespoon granulated onion*
- 1 tablespoon granulated garlic*
- 1 1/2 tablespoons salt
- 1 teaspoon black pepper
For the dressing
- 1/2 cup olive oil
- 4 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1/4 teaspoon granulated onion*
- 1/2 teaspoon dry Italian herb seasoning
- 1/4 teaspoon celery salt
- 1/4 teaspoon salt
- 40 turns fresh ground black pepper (on the fine setting)
For the salad
- 1 top round steak, any size you like
- 2 bell peppers (red, yellow, or orange), seeded and cut into 2″ strips
- 2 heads hearts of romaine, chopped
- 1 cup chopped baby spinach
- 1 cup diced baby carrots
- 1 cup diced zucchini
- Take out the steak, dry off both sides with some paper towels, and leave on a cutting board or large plate while you do the following steps.
- In a small bowl, combine the ingredients for the steak rub. Generously rub both sides of the steak with the rub, pressing it in with your fingers in a circular motion. Rub it into the ends as well. Set aside.
- In a large nonstick skillet, preheat some olive oil on medium low. When pan is preheated, add the bell peppers and sprinkle with a little salt. Saute them on medium low for about 20-30 min, stirring occasionally, until soft and flexible, while you do the rest of the steps.
- In a small bowl, combine ingredients for the dressing, whisk together and set aside.
- Get your salad together: In a large bowl combine lettuce, spinach, carrots, and zucchini. Set aside.
- Preheat your grill or oven. I used my oven. For oven cooking: preheat oven to 450° on broil. Put steak on broiler pan on top oven rack. Leave oven door slightly open while broiling (you can prop it open with some rolled up tinfoil). Broil for 3-4 minutes each side, depending on your preference and thickness of steak.
- When steak is done. Take out and let rest for 5-10 minutes before slicing. Slice on the diagonal against the grain.
- Before mixing salad, vigorously whisk dressing until it is emulsified. Pour over salad, add peppers, and toss together. Top with steak slices.
*Granulated onion and garlic is not the same as “powder.” Powder is going to have a more intense flavor because it is finer in texture. If you’re using powder, you might want to use less than stated in recipe, taste, and then add more if necessary.
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