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Homemade Marilyn Monroe Broiled Steak & Artichoke Carrot Salad recipe photo

Marilyn Monroe Broiled Steak & Artichoke Carrot Salad

This broiled steak and artichoke carrot salad is a glamorous dish that combines robust flavors and refreshing ingredients!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup artichoke hearts (frozen or canned, drained and rinsed)
  • 2 tablespoons olive oil (divided, plus more for the steak)
  • 1 whole carrot (peeled and cut into thin strips)
  • 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)

Equipment

  • Broiler Pan
  • Sharp knife
  • Mixing Bowl
  • Meat thermometer

Method
 

Stepwise Method
  1. Start by preheating your broiler. Pat the ribeye steak dry with paper towels and season generously with salt and pepper. Drizzle a little olive oil on both sides of the steak to enhance the flavor and promote browning.
  2. Place the steak on a broiler pan and position it about 4-6 inches from the heat source. Broil for about 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer for accuracy; 130°F is perfect for medium-rare. Once done, remove it from the oven and let it rest for at least 5 minutes.
  3. While the steak is broiling, prepare the artichoke carrot salad. In a mixing bowl, combine the artichoke hearts, sliced carrot, and endive.
  4. In a small bowl, whisk together the remaining olive oil, chopped fennel fronds (or dill), lemon juice, honey, salt, and pepper. Pour this dressing over the salad and toss to combine.
  5. Slice the rested ribeye steak against the grain into thick slices. Plate the salad alongside the steak, and enjoy this glamorous meal inspired by the one and only Marilyn Monroe.

Notes

  • Store leftover steak and salad separately in airtight containers for up to 3 days.
  • Gently reheat steak in a skillet over low heat to avoid drying it out.
  • For a healthier twist, swap ribeye for sirloin or tenderloin.