SALAD INGREDIENTS
- 3 cups chopped chard leaves, thick stems removed
- 1½ pounds ribeye or sirloin steak
- Sea salt to taste
- Freshly ground black pepper to taste
- 2 large beets, peeled and sliced
- Olive oil for drizzling
- ½ cup olive oil
- ¼ cup white wine vinegar
- 1 shallot, minced
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- ½ tsp dill
- 1 tsp granulated onion
- ½ tsp sea salt
- Freshly ground black pepper to taste
- 1 tsp honey
- Preheat your oven to 450°F, and heat your grill to medium-high heat.
- Place the chard in an airtight container, and place it in the refrigerator or a cooler.
- Season the steak with sea salt and pepper. Grill the steak to medium, about 4 minutes per side, depending on its thickness. Set it aside to cool.
- Line a baking sheet with parchment paper. Place the beet slices in a single layer on the baking sheet. Drizzle the beets with olive oil, and sprinkle them with sea salt and pepper.
- Roast the beets in the oven for 15-20 minutes or until soft. Then set them aside to cool.
- In a jar with a tight-fitting lid, combine the dressing ingredients. Shake to mix well. Store in the refrigerator or a cooler.
- Slice the steak into strips, place them in an airtight container, and store in the refrigerator or a cooler.
- Cut the beet slices in half, place them in an airtight container, and store them in the refrigerator or a cooler.
- When you’re ready to eat your salad, simply place the chopped chard in a bowl, and top it with the steak strips and beets. Drizzle on the dressing, and you’re all set!