Speedy steak and blackberry salad
Indulge in the perfect balance of savory steak and sweet blackberries in this speedy and flavorful salad. Ideal for a quick and delicious meal!
Ingredients:
- 450g hanger steak (½-to-¾-in. thick)
- 1 ¼ teaspoons kosher salt, divided
- 1 ¼ teaspoons freshly ground black pepper, divided
- 5 tablespoons olive oil, divided
- 1 tablespoon sherry vinegar
- 1 teaspoon honey
- 1 ½ cups fresh blackberries, roughly chopped
- 140g baby arugula (about 5 cups)
- ½ cup chopped roasted salted pistachios
- 110g goat cheese, crumbled (about 1 cup)
Instructions:
- Preheat a large cast-iron skillet over medium-high heat. Coat the steak with 1 teaspoon each of salt and pepper, gently pressing it onto both sides of the steak. Warm 1 tablespoon of oil in the skillet. Place the steak in the skillet and cook without moving it for 4 minutes. Flip the steak and continue cooking without moving it until the other side is seared, which should take 4 to 5 minutes. Add another 1 tablespoon of oil to the skillet and keep cooking the steak, basting it with the drippings often, until it reaches your preferred level of doneness, around 2 to 3 minutes for a medium-rare steak (check with a meat thermometer - it should read 122°F in the thickest part). Move the steak to a plate and let it rest for 10 minutes before slicing it against the grain.In the meantime, mix vinegar, honey, and the remaining ¼ teaspoon each of salt and pepper, along with 3 tablespoons of oil in a large bowl. Gently fold in the blackberries. Add the arugula and pistachios and toss everything together. Serve the salad topped with slices of the steak and grated cheese.
Summary:
- Calories: 2433 kcal
- Fat: 193 g
- Protein: 141 g
- Carbs: 46 g
- Potassium: 2342 mg
- Magnesium: 258 mg