Sizzling Steak Salad

  • Cooking and Prep: 1 h
  • Serves: 12
  • Contains:

The inspiration for this salad entrée was a dish that I tasted when taking my girls out one evening to a posh restaurant in Yerushalayim. Oyster steak is not as fatty as London broil, with all of the same great taste and no tough veins running through it. The marinade and dressing complement this superb-tasting dish, and it takes just minutes to prepare.

Ingredients (14)



Start Cooking

Prepare the Steak

  1. Sprinkle steaks with lemon pepper and garlic powder.

  2. Combine mustard and honey with a dash of salt; set aside half for the dressing. Smear the remainder over both sides of the steaks.

  3. Place on a broiler pan and allow to marinate for at least 30 minutes.

  4. Preheat oven to broil. Broil steaks on top oven rack for seven minutes per side. Remove from oven and cover with foil; allow to cool.

  5. Once cool, slice into thin, oval slices and cut larger slices in half.

  6. Pour pan juices over meat and mix together until the juice coats the steak and is absorbed into the meat.

Prepare the Salad

  1. In a small frying pan, sauté sliced onions in oil until golden brown.

  2. In a large mixing bowl, combine lettuce, sautéed onions, oranges, and almonds.

  3. Add oil, vinegar, and additional 1/2 teaspoon lemon pepper to the reserved honey-mustard mixture and mix to combine.

  4. Pour dressing over salad and toss to coat.


  1. Plate the salad and top with steak slices. Garnish with veggie chips.


Food and Prop Styling by Renee Muller
Photography by Moishe Wulliger

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