1teaspoonItalian Herbs or garlic and herb seasoning
1tablespoonolive oil
For the gremolata dressing
1 1/2tablespoonslemon zest
2clovesgarlic
1/2cupparsley
1/2teaspoonsalt
dahs of black pepper
1tablespoonsugar
5tablespoonswhite wine vinegar
3tablespoonslemon juice
6teaspoonsolive oil
For the salad
3cupsmixed greens
2cupsarugula
cooked steak - sliced into bite sized pieces
Brussels sprouts
1/4cupparmesan cheese - shaved
1/2cuptomatoes - diced
1/3cupsundried tomatoes - chopped
1/2cupcroutons
1/3cupmarinated artichoke hearts - optional
Instructions
Preheat oven to 400 F.
Toss sliced or quartered brussels sprouts in some olive oil, sprinkle with salt, pepper and parmesan cheese then place on a lined baking sheet and bake for roughly 25-30 minutes or until they are cooked through.
While brussels sprouts are baking, mix together the garlic, lemon zest, lemon juice, salt, black pepper, sugar, Italian herbs and olive oil and rub it generously onto the steak and then let it sit with it on it for about 20 minutes.
Heat a pan, add more olive oil and cook steak to desired doneness then let it rest until you are ready to assemble the salad then slice into bites sized pieces.
Make the gremolata dressing by adding all ingredients into a food processor or blender and blending until smooth.
To assemble to salad, add the mixed greens, arugula, sliced steak, brussels sprouts, parmesan cheese, tomatoes, sundried tomatoes, croutons and optional marinated artichoke hearts.