STEAK SALAD
STEAK SALAD
INGREDIENTS
The vinaigrette:
1 tablespoon of red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon Diamond Crystal Kosher Salt
1/4 teaspoon black pepper
3 tablespoons of olive oil
Salad:
4 cups mixed salad with herbs
½ cup cherry tomatoes in half
steak:
1 teaspoon Diamond Crystal kosher salt
½ teaspoon black pepper
1 tablespoon of paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
2 tablespoons of olive oil
1 pound fillet, diced 2 inches *
INSTRUCTIONS
Make a vinaigrette:
- In a small bowl, combine vinegar, garlic, Dijon mustard, salt and pepper. Add olive oil in a slow, steady stream, whisking constantly until the sauce is emulsified. Set aside.
To make a salad:
- Put mixed greens and tomatoes on a large platter. Set aside.
Cook steak:
- In a large bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and dried thyme. Add the steak cubes and mix.
- In a large frying pan, heat the olive oil over medium heat. Add seasoned steak cubes. Cook until done to your liking. I suggest cooking 2 minutes on each side for a medium. Do not overcook, otherwise the steak will be dry and chewy.
- Remove the cooked steak cubes from the skillet and place them on top of the salad. Beat vinaigrette again and sprinkle it on top. Serve immediately.
Article is adapted from site.