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Meat
Easy
2 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
Oyster steak is a great option for your main dish. It’s not as pricy as rib steak, and when serving it over salad, it’s a complete meal without the heaviness.
Yield: 2 as a main or 4 as an appetizer
1 pound oyster steak (2 steaks)
salt, to taste
black pepper, to taste
1/4 cup Tuscanini Balsamic Vinegar
1 tablespoon fish-free Worcestershire sauce, such as Tonnelli
2 teaspoons ground mustard spice
2 tablespoons light brown sugar
1 tablespoon Gefen Olive Oil
1 teaspoon parsley flakes
1 bag romaine lettuce
1 yellow bell pepper, cut into thin strips
1 pint grape tomatoes, halved
1 10-ounce box fresh mushrooms, sliced
1/4 cup vinegar
3/4 cup Gefen Olive Oil
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon Dijon mustard
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon black pepper
Season steaks with salt and pepper.
In a large ziplock bag, combine balsamic vinegar, Worcestershire sauce, mustard, brown sugar, oil, and parsley. Shake to combine.
And meat and shake to coat. Marinate for one hour or overnight.
Bring meat to room temperature before grilling.
Preheat grill (or set oven to high broil).
Grill for seven to eight minutes (depending on the meat’s thickness), on each side until thermometer reaches 130–140 degrees Fahrenheit, for medium-rare.
Remove from heat and allow to rest before slicing thinly against the grain.
Place lettuce on a flat plate. Place pepper, tomatoes, and mushrooms on top. Top with sliced meat.
In an airtight container, combine dressing ingredients and shake to mix.
Drizzle dressing over plate.
Styling and photography by Chay Berger
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