Steak & citrus salad with fried shallots
Indulge in the savory flavors of grilled steak combined with the fresh zest of citrus in this vibrant salad. Topped with crispy fried shallots for an irresistible crunch. Perfect for a light and satisfying meal.
Ingredients:
- 910g boneless steak (such as NY Strip)
- 90g blue cheese, crumbled
- 4 shallots (including 1 for learning) or 1.5 C store-bought fried shallots
- 2 cups neutral oil for frying shallots (canola, vegetable, or peanut)
- 1 head Romaine lettuce
- 3 oranges (a combination of navel, blood, and cara cara oranges make a very pretty salad)
- 1/2 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons mint, chopped
Instructions:
- Shallots can be purchased pre-fried at Asian markets. While not as great in flavor compared to freshly fried, frying shallots from scratch can be time-consuming. If you opt to fry them yourself, you can do so a day in advance - just store the fried shallots in an airtight container until ready to use. Slice the shallots as thinly as possible (1/8 of an inch thickness is ideal).
- Heat up the oil in a sturdy saucepan or skillet until it shimmers, indicating it's ready for frying. Conduct a test by dropping a slice of shallot into the oil – it should float to the surface with bubbles forming around it, signifying that the oil is at the right temperature.
- Fry the shallots in batches as overcrowding the pan will result in soggy shallots. Use a slotted spoon to remove the shallots from the oil once they start turning golden. Place them on a plate lined with paper towels to absorb excess oil. Let them rest as they will continue to cook slightly off the heat. Allow the oil to reheat between batches.
- The fried shallots can be stored in an airtight container for up to a day – placing a paper towel in the container can help maintain their crispiness.
- To prepare the steaks, preheat the grill to high heat for searing. If using charcoal, ensure the coals are white and glowing red. Test the heat by holding your hand two inches above the grill – if you can't keep it there for more than a second due to the intense heat, it's ready. Season the steaks generously with salt and pepper and let them sit at room temperature to promote even cooking.
- For the salad, you have a choice to make regarding the oranges. Decide whether to supreme the oranges for a more elegant presentation or simply peel and slice them into disks for a simpler, equally delicious option. If choosing the latter, proceed with slicing. If opting for supremes, follow these steps: Use a sharp paring knife to peel the oranges, removing the white pith. Cut each segment away from the membrane over a bowl to catch any juice, resulting in naked orange segments reminiscent of canned mandarin oranges. Save the collected juice for dressing.
- Clean, dry, and tear the lettuce. Crumble the blue cheese for later use.
- For the dressing, in a small bowl, mix together the citrus juice and salt until the salt dissolves. Whisk in the olive oil, then add the chopped herbs.
- Assemble the salad in a large bowl or on a platter. Begin with the lettuce, followed by the citrus and steak slices. Sprinkle crumbled cheese and fried shallots on top, then drizzle the dressing over the entire salad.
Summary:
- Calories: 5932 kcal
- Fat: 519 g
- Protein: 218 g
- Carbs: 115 g
- Potassium: 5489 mg
- Magnesium: 299 mg