Steak salad with shallot vinaigrette
Indulge in a flavorful steak salad with a tangy shallot vinaigrette dressing for a gourmet dining experience. Perfect blend of savory and zesty.
Ingredients:
- 1½"-thick boneless New York strip steak (about 12 oz.)
- Kosher salt
- Freshly ground black pepper
- small shallot
- Tbsp. Dijon mustard
- Tbsp. red wine vinegar
- Tbsp. extra-virgin olive oil, divided
- pint cherry tomatoes
- Persian cucumbers
- head of butter lettuce
- Tbsp. unsalted butter
- sprigs thyme
- ripe avocado
Instructions:
- Blot excess moisture from steak using paper towels and place on a fresh plate. Season generously with salt and pepper all over. Allow the steak to reach room temperature while preparing other salad ingredients, ideally for at least an hour. This will ensure more even cooking compared to placing a cold steak straight onto the heat source.
- Time to make the salad dressing! Peel and finely chop a shallot, then put it in a medium bowl. Add mustard and vinegar, whisking them together. The fun part involves slowly pouring olive oil while whisking continuously until the dressing becomes thick and well-combined. Adding water can adjust the consistency. Season with salt, taste, and adjust with more vinegar if needed for a tangy flavor.
- Prepare the remaining salad ingredients. Cut cherry tomatoes in half and place them in a bowl. Thinly slice cucumbers and add to the tomatoes. Arrange lettuce leaves on a large platter, cover with damp paper towels, and refrigerate until assembling the salad.
- Warm up a cast-iron skillet over medium-high heat. Pat the steak dry again to remove any moisture drawn out by the salt. Ensure the steak is as dry as possible for a nice crust. Rub the steak with oil, and place it in the hot skillet. For searing meat like steak, it's better to oil the meat's surface rather than the pan to reduce oil usage and minimize smoke. Make sure to ventilate the kitchen while cooking.
- With tongs, lay the steak gently in the pan and cook without moving it to allow a golden crust to form, approximately 3 minutes per side. Turn the steak and cook the other side for another 3 minutes.
- Sear the sides and fat cap of the steak until browned. Cook for an additional 1 minute per side until the steak reaches a medium-rare doneness in the center, roughly 3 to 5 minutes more. If in doubt, check the temperature using an instant-read thermometer for a reading between 120-125°F.
- Remove the skillet from heat and transfer the steak to a cutting board to rest. Clean excess oil from the skillet with a paper towel. Let the skillet cool slightly, then reheat over medium-low heat. Add butter and thyme to the skillet, and tilt it towards you to melt the butter. Baste the steak with the foamy butter until fragrant and golden brown, approximately 1 minute. Return the steak to the cutting board to rest for at least 10 minutes before slicing.
- Assemble the salad by seasoning the lettuce with salt and pepper, then drizzle half of the dressing over it.
- Season the tomatoes and cucumbers, then mix them with some dressing. Arrange them alongside the lettuce in a row.
- Cut the avocado, slice it thinly, and fan the slices over the lettuce opposite the tomatoes and cucumbers.
- After the steak has rested, slice it thinly and arrange the pieces across the middle of the platter. Season the steak and avocado, then drizzle the remaining dressing over them. Enjoy your elegant dish!
Summary:
- Calories: 2135 kcal
- Fat: 188 g
- Protein: 72 g
- Carbs: 53 g
- Potassium: 3646 mg
- Magnesium: 234 mg