Steak salad with garlic-anchovy vinaigrette
Indulge in the savory flavors of succulent steak paired with a zesty garlic-anchovy vinaigrette dressing in this delicious salad creation.
Ingredients:
- Garlic-Anchovy Dressing
- 3 garlic cloves
- 1 teaspoon white wine vinegar
- 4 anchovy fillets, preferably oil-packed
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly squeezed lemon juice
- Freshly ground black pepper, to taste
- 1/3 cup sunflower oil
- Steak Salad
- 280g grass-fed New York strip steak, preferably Wagyu
- Kosher salt
- 1 avocado
- 1 English cucumber
- 1 tablespoon butter
- 1/4 cup coarsely chopped fresh dill
- Freshly ground black pepper
- Lemon wedges, for serving
- Flaky salt, for serving
Instructions:
- Prepare the dressing: Remove the ends from the garlic cloves, then place all the necessary ingredients in a compact blender. Blend thoroughly until well combined. Taste to check the seasoning and make adjustments if necessary. Transfer the dressing to a container, seal it, and refrigerate to chill.Dry off the steak and place it on a tray or platter. Season the meat generously with salt on both sides. Let it rest at room temperature as you prepare the cucumber.Trim the edges of the cucumber, cut it in half lengthwise, and then slice it into thick pieces.Turn on the hood fan and open some windows for proper air circulation. Heat a dry cast-iron pan over high heat until it starts smoking. Sprinkle some salt in the pan, then place the steak on it. Add the butter and swirl it around the steak on all sides. Cook for roughly 2 minutes until a nice crust forms, then reduce the heat to medium-high. Flip the steak, baste it with the hot fat for 10 to 15 seconds, and continue cooking for about a minute for medium-rare (130°F to 135°F). Transfer the steak to a platter and let it rest for 10 to 15 minutes.In the meantime, halve, pit, and peel the avocado, then dice it. In a large mixing bowl, mix together the avocado, cucumber, dill, and 3 tablespoons of the prepared dressing. Toss until everything is well coated.After the steak has rested, thinly slice it against the grain and add it to the salad. Mix gently and season with pepper to your liking. Taste a spoonful and add more dressing if required.Arrange the salad on two plates, placing a lemon wedge on each. Sprinkle some black pepper and flaky salt over the salad.
Summary:
- Calories: 1862 kcal
- Fat: 165 g
- Protein: 68 g
- Carbs: 38 g
- Potassium: 2542 mg
- Magnesium: 185 mg