If you’re new here and haven’t heard about our most recent Dude’s Food night, you need to check out our last post. It was an epic evening full of men cooking “man food.” A.K.A. meat and sugar-filled treats.
For example, this “salad” was one of the dishes there. Very popular with the men. And the women if we’re being honest…
My brother Thomas was the brilliant chef behind this lovely dish: Real Man’s Greenless Meat Salad. It’s basically a pile of marinated meat with a few grilled peppers and onions thrown in the mix. Top that with a creamy “vinaigrette dressing” and you have yourself a real man’s “salad.” Not a speck of green in sight.
How it can be considered a salad, I don’t know. Talk to Thomas if you have a problem with it.
Thomas is an inspiration to me. He’s been following a Paleo diet fairly religiously since January. Although, his idea of Paleo seems to be more along the lines of meat with a side of meat. (What happened to the broccoli??)
And you can rest assured you won’t find any broccoli in this salad.
But greens or no greens, everyone seemed to LOVE this dish; it was voted third place in the Dude’s Food “people’s choice” awards.
So, Real Man’s Greenless Meat Salad it is! Get yer grill out and cheers to the freakin weekend.
Ingredients
- 2 rib eye steaks
- 1 pork tenderloin
- 4 chicken thighs
- 6 boneless lamb chops
- 1 cup extra-virgin olive oil + more for brushing veggies
- Juice from 1 lemon
- 1 Tbsp. Dijon mustard
- 1/4 cup Worcestershire sauce
- 2-3 Tbsp. Kirkland Organic No-Salt Seasoning *(See notes)
- 1 Tbsp. garlic powder *(See notes)
- 1-2 Tbsp. Italian seasoning *(See notes)
- 3-4 Tbsp. McCormick Montreal Steak Seasoning *(See notes)
- 1 large onion
- 3 red and or yellow bell peppers
- 1 cup homemade avocado oil mayo
- 3/4 cup favorite classic vinaigrette
Instructions
- Combine meat, olive oil, lemon juice, mustard, Worcestershire, and spices in a large Ziploc bag. (If making the full amount of meat the recipe calls for, may need to divide meat and marinade in half and use two Ziploc bags. Seal Ziploc completely and carefully rub marinade into meat. Marinate under refrigeration for at least one hour, or preferably overnight. *(See notes)
- Preheat the grill.
- Chop onions and peppers into long, thin, strips. Brush with a little bit of olive oil and place on the grill. (Can grill on a piece of aluminum foil if needed so they don't fall through the grill).
- Place meat on grill.
- Grill veggies until softened and meat until cooked through.
- Make the dressing by combining mayo and vinaigrette and shake well.
- Serve in a large bowl with "dressing" over the top.
Notes
*Season according to your taste. Thomas (the brilliant chef mind behind this recipe) said he "buried the meat in spices." So, feel free to be liberal with your spices!
**The meat can be marinated for up to 24 hours.
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