Sauteed Steak Salad With Tomato and Garlic
Yield: 4 servings
- 3 T. red wine vinegar
- 1 medium shallot, minced
- ¼ c. plus 1 T. extra-virgin olive oil
- 1 T. honey
- 1 T. whole grain mustard
- 1 garlic clove, minced
- ¾ t. salt
- Freshly ground pepper
- 1 pound boneless top sirloin (or flap meat steak or London broil) about 1¾” thick
- Salt and pepper
- Olive oil for sauté
- 3 cloves garlic, minced
- 3 Roma tomatoes, cored, sliced into ¾” slices
- 1 head romaine lettuce, washed, dried, torn into bite-size pieces
- 1/3 c. thinly sliced red onion
- Whisk all the dressing ingredients together in a small bowl and set aside.
- Season the steak evenly with salt and pepper. In a large sauté pan heat a thin film of oil over medium high heat. When hot, place the steak in the pan and sauté until nicely caramelized 3-5 minutes. Turn the steak over continue sautéing until the internal temperature of the steak is 120 to 125 degrees on an instant-read thermometer (for medium-rare), 3-5 minutes longer depending on the thickness of the steak. Reduce the heat to medium if the steak is browning too quickly.
- Remove the steak to a cutting board; tent loosely with foil and let rest for 10 minutes.
- In the same sauté pan, heat another thin film of olive oil over medium high heat. Add the minced garlic and sauté until fragrant. Add the tomato slices and a pinch of salt. Toss with garlic and sauté long enough to just warm the tomato, about 30 seconds. Use the liquid from the tomatoes to deglaze the bottom of the pan and remove all of the caramelized bits. Add a little water or both if necessary. Remove from heat.
- To prepare the salad: Cut the steak across the grain into ¼” thick slices.
- Place the lettuce and onion in a large bowl. Whisk the dressing to recombine and drizzle enough over the lettuce to lightly coat it. You don’t want to drench the salad with the dressing. Divide the lettuce among four plates; top with a spoonful of the warm tomatoes and some of the steak. Drizzle with more dressing and serve.
Recipe provided by: Chef Shellie Kark, KitchenCUE
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