Marilyn Monroe Broiled Steak and Artichoke Carrot Salad
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
756 kcal
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Course
Main Course
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Cuisine
American
Marilyn Monroe Broiled Steak and Artichoke Carrot Salad
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Broiled Steak & Artichoke Carrot Salad. Celebrate Marilyn Monroe with a meal she would have loved, simple and tasty recipe featuring some of her favorite foods.
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Ingredients
- 1 cup artichoke hearts frozen or canned
- 2 tablespoons olive oil divided, plus more for the steak
- 1 whole carrot peeled
- 1 head endive sliced into strips
- 1 tablespoon chopped fennel fronds or fresh dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- salt and pepper to taste
- 1 pound ribeye steak 1 1/2 inch thick
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Instructions
- Set your steak out and let it come to room temperature before cooking. Set your oven rack 6-12 inches below the broiler. Place your cast iron skillet on the rack and preheat the broiler for 10-15 minutes, leaving the cast iron skillet on the rack so it will heat up with the broiler. The skillet will get quite hot, so be sure you have very thick heat-resistant oven mitts on hand.
- While oven heats up, place a skillet on the stovetop and heat up 1 tbsp olive oil over medium high heat until hot. Add the artichoke hearts (either frozen or thawed) and cook them until warmed through and golden brown around the edges.
- Pour artichoke hearts into a bowl and allow to cool to room temperature.
- Use a non-serrated peeler to slice the carrot into long ribbons or strips. Set aside with the other salad ingredients.
- Rub the steak on both sides with olive oil, then season generously with salt and pepper.
- Use oven mitts to pull out the oven rack and place the steak carefully into the preheated skillet. Note that the oil with splatter a bit, as the skillet will be quite hot, and your kitchen will get quite smoky. Return skillet below the broiler and close the oven. Let the steak broil for 2-3 minutes, until top is well browned. Use tongs to flip the steak and continue broiling for another 2-3 minutes longer.
- Turn off the broiler and turn oven heat to 500 degrees F. Let the steak continue to cook in the closed oven for 2-3 minutes (rare), 5 minutes (medium) or 7 minutes (medium well). Remove steak from the oven and let it rest for 5 minutes.While steak sits, combine the artichoke hearts, carrot ribbons, endive, and fennel or dill in a medium salad bowl. Stir together 1 tbsp olive oil, 1 tbsp lemon juice, and 1 tsp honey. Pour it over the salad ingredients and toss until well combined. Season the salad with salt to taste. Serve steak with salad. One large 1 lb ribeye should feed two average adult appetites, but you can certainly add another steak to the skillet to make larger portions if you like.
Notes
- You will also need: 10-inch seasoned cast iron skillet or nonstick skillet with oven-safe handle, tongs
Nutrition Information
Show Details
Calories
756kcal
(38%)
Carbohydrates
16g
(5%)
Protein
49g
(98%)
Fat
55g
(85%)
Saturated Fat
17g
(85%)
Cholesterol
138mg
(46%)
Sodium
548mg
(23%)
Potassium
1314mg
(38%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
5995IU
(120%)
Vitamin C
38.5mg
(43%)
Calcium
153mg
(15%)
Iron
6.5mg
(36%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 756 kcal
% Daily Value*
| Calories | 756kcal | 38% |
| Carbohydrates | 16g | 5% |
| Protein | 49g | 98% |
| Fat | 55g | 85% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 138mg | 46% |
| Sodium | 548mg | 23% |
| Potassium | 1314mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 5995IU | 120% |
| Vitamin C | 38.5mg | 43% |
| Calcium | 153mg | 15% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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