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| Recipes |

Chili-Lime Oyster Steak Salad

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)

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