Sizzlin’ Summer Steak Salad
Sizzlin’ Summer Steak Salad! Hmm. Too much with the alliteration? In any event, off we go.
The Prep:
The salad:
- Wash/dry arugula.
- Whack up all sorts of veg.
The dressing:
- Most to least: Olive oil, lemon juice, rice wine vinegar, dijon, honey, pepper, salt. Emulsify. Taste. Adjust.
The steak:
- Thick prime strips. Or maybe skirt. Trim the fat and gristle. Get it all.
- Let stand outside the fridge for a while. Pat dry with paper towel.
- Salt, pepper, garlic powder.
- Drizzle of oil to coat, rub in the spices.
- Screaming hot pan. Pan sear, 4-5 mins each side.
- On side two, melt a nut of butter into the pan. There may be some smoke.
- Throw in some goodies, maybe a smashed clove of garlic and a few sprigs of thyme and rosemary.
- Baste steaks in melted herb butter.
- Evacuate when internal temp is around 125º. It won’t take long.
- Let stand 5 mins, slice thin on the bias. Drizzle herbed butter over.
The assembly:
- Toss the veg with some dressing, not a lot. Platter.
- Toss the arugula with some dressing, not a lot. Platter.
- Bleu cheese. Bowl.
- Sliced steak. Platter.
- Extra dressing. Bowl.
- Garlic baguette (I’ll do another post on that sometime). Basket.
- Guests: serve themselves.
The Pros:
No oven involved, so it’s good for summer in the city. Also, relatively healthy depending on how much steak and bleu cheese you add. If you are of the mind, you can swap shaved parmesan for the bleu cheese. And you could grill the steaks instead of pan-searing.
The Cons:
There’s lots of prep here, trimming the steaks, washing/slicing the veg and what-not. So give yourself enough time.
The Takeaway:
It’s salad. But there’s steak too. And cheese. Everyone’s happy.
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