This recipe is one of my favorites! I adapted it from a Paley's Place recipe. It is one of my favorite restaurants in Portland and they are known for their Northwest flair. This summer, I made the Warm Spot- Prawn, Tomato, and Feta Salad. It was an amazing dish. This recipe is similar, and yet so extremely different with the addition of salsa and avocado, and omitting the capers and Persillade. I encourage all my reader to play with their recipes, experiment, and never be afraid to try something new!
- 1 large onion
- 1 pound of sirloin strips
- 1/4 cup of extra- virgin olive oil
- 1 medium head of Red Leaf Lettuce
- Fresh Pre-made salsa
- Pinch of Red pepper flakes
- 3 cloves of garlic
- 1 ripe Avocado
- 20 prawns
- 1/4 cup of dry white wine
- Juice of a lemon
- 6 to 8 ounces of feta or sheep's cheese
Slice and roast onions on a baking sheet, sprinkle with Kosher salt and pepper and drizzle olive oil. Roast until edges are golden, this will take about 20 to 30 minutes
Saute steak individually. Season with pepper and salt.
Wash and prepare lettuce. do not tear the leaves..
In a skillet pour the olive oil and red pepper flakes with the sliced garlic and saute for about 30 seconds. Add salt and pepper, then prawns, cook for around 2 minutes, then add white wine, lemon juice, and cook until done. For about 2 or 5 minutes. Remove from heat and then Add to hot pan feta cheese.
Place whole leafs on plate arranged beautifully, then add onion rings. Top with prawn mixture, and then 2 tablespoons of salsa, and top with 1/4 cup of avocado.
Serve, relish in delight, and enjoy!