Styling and photography by Hudi Greenberger

You’ve seen many of my salads in these pages. I switch the ingredients around a bit, but each one is a gem. This oyster steak version is a truly show-stopping starter.

SERVES 4

• ¾–1 lb (340–450 g) oyster steak
• 1 8-oz (225-g) pkg shredded lettuce
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• ½ cup veggie sticks or beet sticks

Chili-Lime Marinade

• 2 Tbsp lime juice
• 1½ Tbsp olive oil
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp brown sugar

Honey-Lime Dressing

• ¼ cup olive oil
• ¼ cup lime juice
• 2–2½ Tbsp honey
• 1 clove garlic, crushed
• ½ tsp salt
• ¼ tsp black pepper

Combine marinade ingredients in a ziplock bag. Add oyster steak and turn completely to coat. Allow to marinate for one hour.

Preheat oven to 350°F (175°C). Heat a grill pan until it’s really hot, then spray the pan with cooking spray. Grill the steak for 2 minutes on each side, then transfer it to a baking pan and roast in the oven for 5–7 minutes. Check for doneness. Bring the meat to room temperature before slicing it.

Mix dressing ingredients in a small bowl. Assemble the salad, drizzle with dressing, and top with veggie or beet sticks.

Tip: This salad is easy to double, so double the marinade and make two steaks. You won’t have to double the dressing. You can also serve the chili-lime oyster steak in lieu of deli.

(Originally featured in Family Table, Issue 744)