image courtesy of www.myrecipes.com
More protein! The latest distance running mandate. As well as protein, beef provides us with iron, Vitamin B12, zinc, niacin and that singular taste and texture we sometimes crave. What better excuse to put together steak salad, relished by foodies, basic eaters, ethnic food fans and kids alike. An informal dinner party dish; a platter of steak salad in the middle of the table inevitably leads to leisurely conversation and dining. We serve it each year for our daughter’s birthday dinner.
Even better, steak salad is a cinch to make. It relies on fresh, seasonal vegetables as well as the juicy steak. Substitute your favorite vegetables —they all work! The components can be made well ahead of dinner and then put together (and dressed) right before serving.
Recipe (to serve 6):
2 lbs London Broil or Flat Iron steak
¾ lbs fresh green beans
1 tablespoon olive oil
1 lb mesclun (salad greens) mix
Fresh tomatoes (if you have them)
Broiled asparagus, (if available)
2 lbs new potatoes, washed
Salad Dressing:
¾ cup olive oil
5 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 (peeled) clove of garlic crushed into sea salt with a fork, then diced
Fresh herbs if you have them; basil, tarragon, a little mint-all finely chopped
Rub the beef with a little sea salt, pepper and 1 tablespoon olive oil. Set aside for 30 minutes.
Drop the potatoes into a 4-5 quart saucepan filled with salted, boiling water. Bring the water to a second boil and cook the potatoes until tender, between 10-15 minutes. Let cool. Refrigerate if you are not serving them in the next hour.
Boil the beans in lightly salted water for 5-7 minutes until tender. Drain, then rinse in cold water. Set aside.
Preheat the oven to 450. Roast the beef until medium rare, then refrigerate. Grilling the steak works well too.
About 30 minutes before serving, remove the beef and potatoes from the fridge.
Slice the steak across the grain into medium thin slices.
For the dressing; whisk all the ingredients together or place them in a bell jar and shake until emulsified.
Arrange the beef, potatoes, salad mix and vegetables on a large platter (or 2) in a pattern to your liking. Drizzle the dressing over everything, add salt and pepper—enjoy!
