Steak Salad
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Category
Salad
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Cusine
American
What do you need?
How to make?
Ingredients
Extra virgin olive oil
1 lb flank steak or skirt steak
Salt and freshly ground pepper
1/2 head lettuce greens
1 bunch of arugula, young leaves, tough stems removed
1/2 of one red bell pepper, thinly sliced lengthwise and cut into 1-inch long pieces
4 scallions, thinly sliced
1 avocado, cut into bite-sized pieces
4 oz goat cheese, crumbled
Pomegranate seeds or thinly sliced kumquats
2 Tbsp lemon juice
6 Tbsp extra virgin olive oil
1 teaspoon Dijon mustard or 1/2 teaspoon dry mustard
Salt and Pepper
Directions
Heat a couple teaspoons of oil in a cast iron pan on high heat. Pat the steaks dry. Sprinkle the steaks on both sides with a little salt.
Sear the steaks in the pan on both sides, just until nicely browned. Remove pan from heat and cover. Let cook for a few minutes more, until the steak is done to your liking.
You can test with a meat thermometer. Remove steak from pan at 125 to 130 degrees F for rare, 140 degrees F for medium rare, 150 degrees for medium. Or use your fingers to test the meat for doneness .
Remove from pan to a cutting board. Let rest for a few minutes before cutting. Cut thin slices, on a diagonal so you slice wide pieces, across the grain of the meat.
Toss together the lettuce greens, arugula, bell pepper, goat cheese, and scallions. Arrange on individual plates. Sprinkle with avocado. Lay on top several slices of chilled sliced steak. Sprinkle with pomegranate seeds or sliced kumquats if using.
Mix together the lemon juice, olive oil, mustard, and salt and pepper to taste. Drizzle on salad.