Naturally lean yet tender, Delmonico (or oyster) steak is an exceptionally delicious and versatile cut of meat. In fact, during the years when we picky kids wouldn’t touch any meat with a hint of fat on it, my mother used Delmonico in everything from pepper steak to cholent! If you can’t find Delmonico or oyster steak, or if you’d like a less expensive option, London broil works great too.
Defrost strawberries in refrigerator for two hours.
Preheat oven to 170 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Slice strawberries in 1/4-inch rounds. Place in a single layer on prepared baking sheet.
Dehydrate in preheated oven until completely dry, about six hours.
Preheat grill or preheat oven on high broil.
Rub steaks all over with salt, pepper, and oil.
Grill or broil meat for eight to 10 minutes on each side. Let meat rest for at least 10 minutes before slicing thinly.
To prepare dressing, place all ingredients in a food processor.
Blend until smooth and emulsified.
Place salad greens in a large bowl.
Top with steak, strawberries, red onion, and pistachios.
Drizzle with dressing.
Toss and enjoy!
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