I been craving fresh, healthy and delicious lately. I think it's the result of all the wonderful, but not always so nutritious, sweets and treats I consumed over the holidays. This delightlful meal-in-one salad satisfied my cravings perfectly...........
I had a few small steaks in the freezer and decided to make the Sliced Steak Salad from the March 2006 issue of Gourmet magazine - over the years, it has become one of their blue ribbon, top-ranked recipes. The original ingredient list for the salad itself called for just steak and arugula, but I adapted it a bit to make it a complete meal. I didn't have arugula so I used a sturdy artisan lettuce mix along with cilantro, tomatoes and tiny diced potatoes. I topped the salad off with a sprinkle of Gorgonzola along with toasted, salted cashews.....it was a huge hit!
This salad would be wonderful with a variety steak options; sirloin, ribeye, New York strip, tenderloin - just check what's on sale and/or what looks the freshest and prettiest at your market. You could also used roasted chicken or grilled shrimp. If you don't have cashews, substitute toasted walnuts. Or if you want to take it right over the top, try these Rosemary Roasted Pecans. Give this delicious salad a try - it's just waiting for your own creative touch!
P.S. This is a great dish to serve to a crowd. Prepare the salad on a large platter, add some warm crusty bread, perhaps this Sunflower and Rosemary Five Minute Artisan Bread, and you have a super easy, super delicious meal!
5 ounces baby spinach or arugula or other greens
½ of a medium size bunch cilantro, roughly chopped
1 cup cherry or grape tomatoes, halved
1 large potato, peeled, diced and cooked till tender, about 10 minutes
⅓ cup crumbled Gorgonzola cheese, optional
½ cup extra-virgin olive oil
2 large garlic cloves, smashed
1 large sprig fresh rosemary
1 lb. boneless top loin steak or sirloin (1 inch thick), sliced crosswise into 1/8-inch-thick slices
freshly ground black pepper
2 medium shallots, thinly sliced crosswise
4 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
½ cup toasted, salted cashews, or other nuts of your choice
1. Combine potatoes with 1 teaspoon olive oil and a sprinkle of sea salt. Toss meat with1/2 teaspoon sea salt and several grinds of pepper.
2. Mound salad greens on a large platter or on individual plates. Scatter cilantro, potatoes, tomatoes over greens.
3. Heat oil with garlic and rosemary in a 12" heavy skillet over medium heat, turning garlic once or twice, until garlic is golden, about 3-4 minutes. Discard garlic and rosemary and increase heat to high.
4. Add meat to skillet all at once and sauté over high heat, tossing with tongs to color evenly, about 1 minute for medium-rare. Arrange steak over top of salad using tongs, then add shallot to oil in skillet along with vinegars and remaining 1/4 teaspoon each of salt and pepper and simmer until slightly syrupy, about 4-5 minutes. Drizzle shallot dressing over steak and serve immediately.
Adapted from Bon Appetit 2006